Recipe: Cornbread Fruit & Sausage Stuffing.
Back in Thanksgiving of 2007, my mom and sister flew all the way out here to Boston to visit me. A great time was had by all, and we did a ton of fantastically tasty cooking between the three of us. One of the things my mom made was her incredibly good stuffing -- great stuff, even without a turkey (hey, with three of us, we had leftovers enough as it was!).
I jotted down the basics of that recipe back then, and I decided on the spur of the moment to make that instead of chicken and dumplings tonight. (I've already got three lunch-sized portions of soup in my fridge as it is, from last night's Country Captain Soup.) What I made instead was...
Cornbread/Fruit/Sausage Stuffing
Ingredients:
* 1 - 2 tablespoons vegetable oil
* 1/2 cup margarine/butter
* 1/3 - 1/2 pound sausage, cooked
* 1 medium white onion, diced
* 3 stalks of celery, diced
* 2/3 pkg Pepperidge Farms cornbread stuffing (for tonight's version, I used half a package of Bell's Traditional Stuffing instead; we'll see how it turns out)
* 2 eggs
* 1 cup of white wine (or apple juice, or water)
* 15 dried apricots, diced
* 1 apple, diced fine
* 1/2 cup raisins
* (optional) 6 prunes, diced (I wasn't able to track down any dried prunes at the market, so I skipped this ingredient)
Method:
1. Preheat oven to 500 degrees F.
2. Warm vegetable oil in medium-sized frying pan. Saute sausage, onion, and celery in butter.
3. While those are cooking, mix stuffing, eggs, white wine, apricots, apple, and raisins in 3.5-quart casserole dish. (I only had 2.5-quart ones available; the uncooked mixture fit inside but we'll see how it turns out cooked.)
4. After adding sausage mix to casserole dish and mixing thoroughly, put in oven. Immediately turn heat down to 350 degrees F. Cook for 1 hour.
A review to come shortly. I remember really liking the original; there are enough substitutions in this to make me curious yet hopeful as to how it'll turn out.
I jotted down the basics of that recipe back then, and I decided on the spur of the moment to make that instead of chicken and dumplings tonight. (I've already got three lunch-sized portions of soup in my fridge as it is, from last night's Country Captain Soup.) What I made instead was...
Cornbread/Fruit/Sausage Stuffing
Ingredients:
* 1 - 2 tablespoons vegetable oil
* 1/2 cup margarine/butter
* 1/3 - 1/2 pound sausage, cooked
* 1 medium white onion, diced
* 3 stalks of celery, diced
* 2/3 pkg Pepperidge Farms cornbread stuffing (for tonight's version, I used half a package of Bell's Traditional Stuffing instead; we'll see how it turns out)
* 2 eggs
* 1 cup of white wine (or apple juice, or water)
* 15 dried apricots, diced
* 1 apple, diced fine
* 1/2 cup raisins
* (optional) 6 prunes, diced (I wasn't able to track down any dried prunes at the market, so I skipped this ingredient)
Method:
1. Preheat oven to 500 degrees F.
2. Warm vegetable oil in medium-sized frying pan. Saute sausage, onion, and celery in butter.
3. While those are cooking, mix stuffing, eggs, white wine, apricots, apple, and raisins in 3.5-quart casserole dish. (I only had 2.5-quart ones available; the uncooked mixture fit inside but we'll see how it turns out cooked.)
4. After adding sausage mix to casserole dish and mixing thoroughly, put in oven. Immediately turn heat down to 350 degrees F. Cook for 1 hour.
A review to come shortly. I remember really liking the original; there are enough substitutions in this to make me curious yet hopeful as to how it'll turn out.