Sausage and Cornbread Stuffing

This is just the best stuffing ever! It isn't a WeWa recipe. Just ran it through the
builder.

Sausage and Cornbread Stuffing 

Photo by ALB

POINTS® value |  8
Servings |  12

side dishes |
Ingredients

4 Tbsp butter
1 pound pork sausage
4 link Aidells Cajun style andouille smoked pork sausage
4 large stalk celery
3 cup onion(s)
1 medium green pepper(s)
1 medium sweet red pepper(s)
1 tsp dried thyme
1 tsp ground sage
1 2/3 package cornbread stuffing dry mix
2 1/2 cup reduced-sodium chicken broth

Instructions


Pork sausage, removed from casing or in bulk.
Andouille cut into 1/4-inch dice
celery chopped
onions chopped
green pepper chopped
red pepper chopped
1. Preheat oven to 350, if baking stuffing in casserole dish.
2. Melt butter in a large skillet over medium heat. Add the fresh sausage and
brown for 5 minutes. Break it apart with a fork as it cooks. Put in the andouille
and fry for 3 minutes more. Add the celery, and onions , cover and cook for
about 10 minutes,until the vegetables are soft. Add the peppers and cook,
covered for 5 minutes.
3. In a large bowl, mix the cornbread, sausage and vegetables (including pan
juices) with the thyme and sage. Add 2 cups of stock and mix well. The
stuffing should stick together when mounded on a spoon. Add more stock,
if necessary. Add salt and pepper to taste.
4. At this point, you can stuff the dressing lightly into a turkey or large chicken
and roast it, following your favorite recipe. This recipe yields enough stuffing
for 1 medium turkey (14 pounds), 2 large roasting chickens (5-6 pounds each)
3 frying chickens (3-4 pounds each) oir 6 to 8 squabs or quail.
5. Or you can bake the stuffing separately in a buttered 3-4 qt. casserole. If you bake
it in a casserole, stir in a bit more stock to make up for the liquid the stuffing would
absorb from the bird. Cover the casserole and bake for 45 minutes. Serve warm.
From Bruce Aidells' Complete Sausage Book