Page 16 - Hello! Holiday Recipe Book
P. 16
Italian Sausage & Directions
Corn Bread Stuffing 1. Melt butter in large skillet over medium-high
8 servings heat. Add sausage, cook until browned,
30 minutes breaking the sausage apart as it cooks.
Add onion, celery, and red bell peppers,
Ingredients cook about 12 minutes. Stir in green onions,
thyme, hot pepper sauce, and sage.
Transfer sausage mixture to large bowl. Stir
2 tbsp butter stuffing mix into sausage mixture. Season
1 lb andouille sausage, cut with salt & pepper.
into 1/3" pieces 2. To bake stuffing in Turkey: Loosely fill main
turkey cavity with stuffing. Add broth to
1 lb sweet Italian sausage remaining stuffing to moisten lightly (about
3 cups onion, chopped 1/4 to 1/2 cup, depending on amount of
2 cups celery, chopped stuffing.) Butter glass or ceramic baking
dish. Spoon remaining stuffing into dish.
2 cups red bell peppers, Cover with buttered foil, buttered side
chopped down. Bake stuffing in dish alongside turkey
1 cup green onion, chopped until heated through, about 30 minutes.
Uncover stuffing and bake until top is just
2 tsp fresh thyme, chopped crisp and golden, about 15 minutes.
1 tsp hot pepper sauce 3. To bake all of stuffing in baking dish:
1 tsp dried rubbed sage Preheat oven to 350 degrees F. Butter glass
or ceramic baking dish. Add enough broth
12 oz dry corn bread stuffing to moisten stuffing (about 3/4 to 1 1/2
mix cups). Transfer stuffing to prepared dish.
1 1/2 cups low-sodium Cover with buttered foil, buttered side
down and bake until heated through, about
chicken broth 30 minutes. Uncover and bake until top is
crisp and golden, about 20 minutes longer.
From the Kitchen of:
Paige W. Notes
Hello! Southern California My family has been making this stuffing recipe
since we were first married (18 years!) and it
Director of Operations has become a traditional dish at all of our
holiday meals. Everyone expects us to bring it
and we always make extra so that we have
leftovers to enjoy at home in the days following
the family get together.
