Country Sausage and Corn Bread Dressing...
1 pound pork sausage
4 tbsp. butter
3 stalks celery, coarsely chopped
1 red pepper, coarsely chopped
1 3/4 cups chicken broth
1/2 tsp. coarsely ground black pepper
3/4 cup water
1 14oz. pkg. corn bread stuffing mix
1/4 cup chopped fresh parsley
Heat 12-inch skillet over medium-high heat until very hot. Add sausage and cook, breaking up meat, until browned, about 10 minutes. With slotted spoon, transfer sausage to large bowl. Discard all but 2 tablespoons sausage drippings.
Add butter, celery, onion and red pepper to skillet. Cook, stirring occasionally, until vegetables are golden brown and tender, about 10 minutes. Stir in chicken broth, black pepper and water. Heat to boiling, stirring until browned bits are loosened from bottom of skillet.
Add vegetable mixture, corn bread stuffing mix, and parsley to sausage in bowl; stir to combine well. Spoon stuffing into greased 13X9-inch baking dish. Cover with foil. Bake at 325 degrees for 30 minutes.
4 tbsp. butter
3 stalks celery, coarsely chopped
1 red pepper, coarsely chopped
1 3/4 cups chicken broth
1/2 tsp. coarsely ground black pepper
3/4 cup water
1 14oz. pkg. corn bread stuffing mix
1/4 cup chopped fresh parsley
Heat 12-inch skillet over medium-high heat until very hot. Add sausage and cook, breaking up meat, until browned, about 10 minutes. With slotted spoon, transfer sausage to large bowl. Discard all but 2 tablespoons sausage drippings.
Add butter, celery, onion and red pepper to skillet. Cook, stirring occasionally, until vegetables are golden brown and tender, about 10 minutes. Stir in chicken broth, black pepper and water. Heat to boiling, stirring until browned bits are loosened from bottom of skillet.
Add vegetable mixture, corn bread stuffing mix, and parsley to sausage in bowl; stir to combine well. Spoon stuffing into greased 13X9-inch baking dish. Cover with foil. Bake at 325 degrees for 30 minutes.
posted by Cortney at 4:49 PM
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