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Sage Sausage Stuffing

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Level: Easy

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Description

Cornbread stuffing made with sage sausage. Easy to make and so delicious.

Ingredients

  • 1 cup Chopped Celery
  • 1 cup Chopped Onion
  • ½ packages Jimmy Dean Sage Sausage (16 Ounce Package)
  • 1 Tablespoon Olive Oil
  • 2 dashes Pepper
  • 1-½ cup Chicken Broth
  • 2 Tablespoons Butter
  • 6 ounces, weight Cornbread Stuffing Mix

Preparation

Add the chopped celery and onion to a bowl and set aside.

Heat a skillet on medium heat. Add small to medium sized pieces of the sausage to the skillet. Cook the sausage until browned. You may need to turn the heat down just a tad so the sausage doesn’t get too brown before it’s done cooking.

After the sausage is done cooking, remove it from the pan and set it onto a paper towel to drain off any excess grease.

There shouldn’t be much grease remaining in the pan – so you can just leave it there. Add the olive oil to the pan as well.

Then add the celery and onions to the pan. Add a couple dashes of pepper. Sauté the celery and onions until they start to turn translucent (about 8 minutes).

When the celery and onions are done, turn off the heat and put the sausage back in the skillet and stir all of the ingredients together.

This is the point where you can stop if you’re making the dish ahead of time. Just add the celery, onions, and sausage to a bowl, cover it, and store in the refrigerator until you’re ready to make the stuffing.

About 15 minutes before you’re ready to serve the stuffing, add 1 cup of the broth to a pan (reserving ½ cup). Then add the butter to the pan.

Heat the pan on low to medium heat until the butter melts. Then stir in the sausage, onion, and celery mixture.

Then add the stuffing mix. Stir all of the ingredients together.

Turn off the heat and cover the pan. Let it sit with the lid on for about 8 minutes.

After about 8 minutes check the consistency of the stuffing and if it’s not moist enough for your liking, add some or all of the remaining ½ cup broth.

Serve warm.

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