0.0 stars out of 5 stars based on 0 reviews
JENNIFER'S SOUTHERN STUFFING
Saved for later (3)

This recipe was part of the Food Fight: Thanksgiving Sides which ended Oct 31, 2008 12:00 AM.
See winners »

VOTE 0

Total Time: 2-1/2 HOURS

Active Time:

Makes: 12 SERVINGS

THIS IS MY VERSION OF STUFFING THAT I HAVE DEVELOPED OVER THE YEARS. I DON’T STUFF THE BIRD, BUT IT IS FLAVORED WITH CHICKEN BROTH GIVING IT THAT COOKED IN THE BIRD FLAVOR. I MAKE IT THE DAY BEFORE TO LET ALL THE FLAVORS MELD. TAKE IT OUT OF THE FRIDGE 30 MINUTES BEFORE BAKING IT.

Instructions

  1. 1MAKE THE CORN BREAD AND BREAK INTO BITE SIZE PIECES. MIX WITH FRENCH BREAD AND THE PARSLEY
  2. 2IN A LARGE POT ( I USE MY LE CREUSET FOR CONVIENCE OF COOKING, STORING, AND SERVING IN ONE POT) FRY THE SAUSAGE BREAKING UP AS YOU GO. ADD THE ONIONS, CELERY, BELL PEPPER, AND MUSHROOMS. COOK UNTIL SOFT. ADD CORN, SAGE, ROSEMARY, THYME, SALT AND PEPPER.
  3. 3TO THE SAUSAGE MIXTURE ADD THE CORNBREAD MIXTURE AND TOSS GENTLY.
  4. 4MIX YOLKS AND ORANGE JUICE, ADD TO THE BROTH. SLOWLY ADD ENOUGH BROTH TO MOISTEN THE STUFFING.
  5. 5TRANSFER TO A CASSEROLE IF NOT USING A LE CREUSET POT. COVER WITH FOIL.
  6. 6BAKE @ 350 FOR 1 HOUR. UNCOVER LAST 20 MINUTES TO CRISP UP A BIT.

Member recipes are not tested by the CHOW food team.

Like this recipe? Never miss another one! Follow us: