Cornbread Stuffing
Makes 10 cups
RECIPE INGREDIENTS
1 1/2 cups cornmeal
2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon salt
4 teaspoons baking powder
2 eggs, lightly beaten
2 cups milk
6 tablespoons vegetable oil
1 pound sausage meat
3 cups chopped onions
4 stalks celery, chopped
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup chicken broth or water
RECIPE METHOD
Preheat oven to 450 degrees F.
Grease two 8-inch-square baking pans. In a mixing bowl, combine the cornmeal, flour, sugar, salt, and baking powder together, then stir in the eggs, milk, and 4 tablespoons of the vegetable oil until well mixed. Spread this batter in the baking pans and bake for 30 minutes. Cool, then crumble the cornbread.
Reduce oven temperature to 325 degrees F.
In a skillet, over medium-low heat, cook sausage meat until golden and cooked thoroughly. Break up pieces with a fork. If you use link sausage, chop the sausage before cooking. Sauté onions and celery in the remaining 2 tablespoons vegetable oil until tender, about 5 minutes.
In a bowl, combine sausage meat, onions and celery, crumbled cornbread, sage, thyme, salt, and pepper. Use this mixture to stuff a turkey, or place the stuffing in a 9-x-13-inch baking pan or an ovenproof casserole. If you are baking the mixture in a pan or casserole, sprinkle it with chicken stock or water and bake for 30 minutes.
Serving size = 1/2 cup |
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