Cornbread and Smoked Sausage Stuffing - Just Dutch Oven Recipes

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Cornbread and Smoked Sausage Stuffing

2 Boxes Jiffy Corn Muffin Mix
6 tb Unsalted Butter
1 lb Smoked Sausage; Diced
3 c Red Bell Pepper; Chopped
3 c Green Onions; Chopped
1 c Yellow Onions; Chopped
2 Cloves Garlic; Minced
1 c Celery; Chopped
2 ts Thyme
2 ts Rubbed Sage
1 ts Ground Allspice
1/2 ts Cayenne Pepper
1/2 ts Bay Leaves; Minced
4 Eggs; Beaten
1 1/2 c Low Salt Chicken Broth

Cook corn muffins according to box directions. Cool, crumble and toast on a sheet pan in the oven at 350 until slightly dry and golden. Transfer to a large bowl and cool.

Melt butter in large heavy dutch oven over high heatbsp. Add the next 11 ingredients (everything except for the eggs and chicken broth) and saute until just tender and slightly moistbsp. Stir into bread crumbs and mix well.

Mix beaten eggs into stuffing.

TO BAKE IN TURKEY: Add 1/2 cup chicken broth to stuffing and mix well. Stuff cavity of bird lightly and roastbsp. Stir into remaining stuffing enough broth to make it slightly moistbsp. Bake in a buttered baking dish for approximately 30 minutes or until heated through.

TO BAKE SEPARATELY: Preheat oven to 350 degrees. Butter a 13 x 9 inch baking dish. Add 1 1/2 cups broth to stuffing and bake until firm and heated through.