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Yesterday we celebrated Thanksgiving. I know that’s pretty late, considering the actual date for Thanksgiving was a couple of weeks ago. But it ended up being the date that let the most people attend, and made it possible for Ashley and her boyfriend to come, as well as my parents from Maine who are here visiting for a few days.
I love when my parents are able to be here for holidays as they get a chance to see how traditions differ not only from family to family but from region to region. For example, here in Kentucky all my Thanksgivings have involved corn pudding and chicken & dumplins, something you wouldn’t expect to see on a holiday spread in Maine.
Sausage Cornbread Stuffing
There are regional differences in stuffing, too. In Maine you’ll find more traditional stuffing as well as oyster stuffing. In the south, though, cornbread stuffing is pretty popular. So I decided to make this Sausage Cornbread Stuffing recipe from the Jimmy Dean website.
- 1 pkg. Jimmy Dean® Premium Pork Roll Sausage (Sage or Regular)
- 2 cups chopped celery
- 1 cup finely chopped onion
- 4 cups coarsely crumbled cornbread, toasted
- ¼ cup chopped fresh parsley
- 1 teaspoon poultry seasoning
- 1 cup chicken broth
- 1 egg, lightly beaten
- ½ cup chopped pecans (optional)
- Preheat oven to 325°F.
- Cook sausage, celery and onion in large skillet over medium-high heat, stirring frequently, for 8-10 minutes or until sausage is thoroughly cooked.
- Drain and spoon into large bowl.
- Add cornbread, parsley and seasoning; mix lightly.
- Add broth and egg; mix just until blended. Stir in pecans, if desired.
- Spoon into lightly greased 2-quart casserole or soufflé dish; cover.
- Bake 35 minutes, then uncover the dish. Bake an additional 10 minutes, or until thoroughly heated.
I used my favorite cornbread recipe as the base for the stuffing. After it was cooked and cooled, I cut it into small cubes. Then I spread the cubes out on a baking sheet and toasted them at 400 degrees for about 12 minutes, stirring once half-way through.
The sausage I used was the Regular variety of Jimmy Dean® Premium Pork Roll Sausage.
I picked it up while I was at Meijer getting the other ingredients I needed for the Sausage Cornbread Stuffing as well as for the Burgundy Mushrooms I also took. You can also use the Sage variety if you would prefer, or even add in some pecans.
What other Jimmy Dean holiday recipes would you like to try?