This is unusual cornbread stuffing recipe features sausage for extra flavor:
8 ounces sausage
I medium onion, chopped small
1/2 a medium red or orange pepper, chopped
4 cups of spinach torn up small
8 cornbread muffins, toasted and crumbled
1 to 1 1/2 cups turkey or chicken broth (can use fat free)
1 teaspoon garlic powder
1/2 teaspoon sage
Preheat oven to 325 degrees
Brown sausage in a skillet and drain, saving 1 tablespoon of the drippings
Add the onion and pepper and cook until soft
In a large bowl, place muffin crumbles and pour in turkey broth
Add garlic powder and sage
Stir in sausage and onion and mix well
Pour in a baking dish and and bake for 45 minutes
With this recipe, as with all recipes for stuffing, you have a decision to make, depending on how you like your dressing:
- Moist, the consistency of mashed potatoes - use 1 1/2 cups of broth to make it softer and cover with foil for the first half hour that is it baking and then remove the foil for the last 15 minutes to let it brown a bit.
- Dry, you are able to cut pieces with a spatula and lift out of the pan, like brownies - use only 1 cup of broth and cook the whole 45 minutes uncovered.
My family has always gone moist, but I have had drier stuffing at other people's dinners. I vastly prefer moist, but that is no surprise; people tend to like what they were raised with. What do you prefer, moist or dry?
Another great recipe tomorrow, see you then!
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