vrijdag 22 november 2013

Sausage-Cornbread Stuffing (Kopie)

Makes 6 cups.

•1 12- to 14-oz package corn muffin mix
•½ lb hot Italian sausage links
•3 medium stalks celery, diced
•½ tsp rosemary
•1/4 tsp salt
•1/8 tsp dried thyme leaves
•1 egg

Preheat over to 400 degrees Fahrenheit. Prepare corn muffin mix as directed and spoon into sprayed 8 x 8 inch baking pan. Bake 20 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack while preparing the rest of the ingredients. In skillet over high heat, warm sausages with 1/4 cup water to boiling. Reduce to low heat, cover, simmer 5 minutes. Uncover and cook over medium heat, turning sausages to brown on all sides, around 15 minutes. Remove sausages to paper towel to drain. Discard all but 2 Tbsp sausage drippings and return to stove over medium heat. Add celery, cooking until tender. Remove from heat. Dice sausages and crumble cornbread, add to skillet with seasoning, egg, and 1 cup water. Mix well.

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