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Goodmama's Cornbread Stuffing
GoodMama, California

  • 6 oz. Jimmy Dean 1/3 Less Fat pork sausage
  • 3/4 cup chopped onion
  • 2 large cloves garlic, minced
  • 1/2 cup chopped celery 
  • 2 tablespoons Bertoli Olive Oil
  • 1/2 cup grated carrots
  • 1/2 of a large apple, grated
  • 12 oz. box Oroweat Cornbread Dressing
  • 2 cups chicken or turkey broth (do not use bouillon)
  • 2 eggs, slightly beaten (or 4 whites if watching cholesterol)
  • 1 tablespoon poultry seasoning
  • 1/8 teaspoon black pepper

Brown the sausage well, crumble, and pat very well (squish it, is more like it) with paper towel to remove excess grease. Set aside. 

Sauté onions, garlic and celery in the olive oil until the vegetables are translucent. Remove from heat. 

Place cornbread stuffing in a large mixing bowl. 

Add sautéed vegetables, crumbled sausage and all remaining ingredients.

 If you prefer to stuff your turkey, proceed as usual. I always bake my stuffing separately (safer from a salmonella point of view). 

Place in a casserole dish sprayed with non-stick spray and bake in preheated 350 degree oven 30 - 40 minutes, covered. 

Uncover another 5 minutes to brown. 

Tip: this stuffing can be made ahead of time and frozen. Defrost in refridgerator the morning before Thanksgiving.


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