Wednesday, July 23, 2014

Nutty Corn Bread Stuffing

The recipe was adapted from The idea of adding nuts to the stuffing appealed to me. 

Nutty Cornbread Stuffing


a recipe of your own favorite cornbread

1/2 pound sausage (mild)

2 cups chopped celery

2 cups chopped onion

1 cup chopped green pepper

1/2 teaspoon dried thyme

1/4 teaspoon pepper

1 c. toasted chopped walnuts (opt.)

1/3 cup. chopped parsley

2 eggs, slightly beaten

1/2 teaspoon dried sage

1 1/2 cups vegetarian broth (I added some later - it was drier than I would have like it.)


Bake cornbread and cool.

Saute sausage until browned. Lift out with slotted spoon.

Save drippings in skillet .

Chop all vegetables. Saute in sausage drippings until tender crisp.

Crumble cornbread into large bowl. Thoroughly combine with sage, thyme and pepper. Add cooked sausage and vegetables. Gradually add broth and eggs, tossing lightly with fork.

Bake at 350 degrees for 30 - 40 minutes.

Linked to:  Full Plate Thursday     Gluten-Free Fridays      The Weekend Social     Foodie Friday


  1. Certainly looks good. Blessings, Catherine xo

  2. I do love stuffing, of any kind. And so easy to make fresh.

  3. I just love Stuffing and this recipe looks awesome! Thanks so much for sharing with Full Plate Thursday. Hope you are having a great week and come back soon!
    Miz Helen


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