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| | Corn Bread Stuffing
Servings:
Not Available
Time to make:
Not Available
Calories per Servings:
Not Available
INGREDIENTS:
Cornbread croutons:
- 2 cups yellow corn meal
- 1 tbsp sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup skim milk
- 1/4 cup vegetable oil
- 1 egg, beaten
Stuffing Recipe:
- 1 batch cornbread croutons
- 12 oz roll Jones Original breakfast sausage
- 2 stalks chopped celery, optional
- 1/4 cup lightly chopped walnuts, optional
- salt, pepper
- marjoram, sage, thyme
- garlic powder
STEP BY STEP:
- Combine dry ingredients in a bowl and stir together until evenly mixed
- Stir in milk, oil, and egg, and mix just until dry ingredients are moistened
- Pour batter into a greased large cookie sheet to form a thin (1/4 inch, approx.) layer
- Bake at 400 for 10-15 minutes until done
- When cooked, remove from oven and, using a pizza cutter, score the sheet of cornbread in a grid pattern with each cut being about 1/2 inch wide
- Let cool and break apart to form 1/2" sized croutons.
- Stuffing Recipe: Crumble sausage into small pieces and cook in pan, draining well when done
- Mix cooked sausage with croutons in large plastic or Ziploc bag, making sure they are evenly intermixed
- Add chopped celery and walnuts if desired
- Mix evenly. Add pepper, sage, thyme, marjoram, and garlic powder to taste
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