Sausage, Sage, and Cornbread Stuffing
 
 
Ingredients
  • 1 package of jiffy cornbread, cooked to box instructions
  • 1 lb sausage meat (I used mild Italian sausage)
  • 2 cups onion, chopped
  • 1 cup celery, chopped
  • 3 cups white bread shredded (I tear pieces of bread up and press into measuring cup)
  • 2 eggs, beaten
  • 2 tbsp. dried sage
  • 1 stick of butter, melted
  • ½ cup turkey gravy if you have it, if not omit
  • salt and pepper, to taste
  • grapeseed oil
Instructions
  1. Once cornbread has been cooked, set aside. Heat oven to 350 degrees F.
  2. In a large saute pan, heat grapeseed oil and saute sausage. Cook for about 5 min. or until browned, and set aside meat, leaving the fat in the pan. Saute the onions in the fat - you may need to add a touch more oil. Cook for about 5 minutes, until they begin to turn translucent, and then add in the celery. Cook for another 3 minutes, season with salt and pepper, and then turn off heat. (I had brisket fat leftover in my fridge, so I used this to flavor and cook the onions in... if you have a flavorful fat like that it is great to cook with).
  3. In a large mixing bowl, combine all ingredients, season again with salt and pepper, and then place in a pyrex baking dish. Don't season too heavily with salt as the sausage already has some. Cover with foil, and bake in the oven for about 15 minutes.
  4. Enjoy!
Recipe by A Tasty Mess at https://atastymess.com/sausage-sage-and-cornbread-stuffing/