Sausage corn bread stuffing

1 lb Italian sausage links, casing removed, chopped ( you can use other flavors of sausage also, my fav is the apple chicken sausage)
8 TBSP butter
1 red bell pepper chopped
2 ribs of celery
1 leek white and light green part only,chopped
1 TBSP chopped fresh time
1/4 tsp pepper
6 corn muffins, cut it 1 inch cubes, about 9 cups ( I usually just make the jiffy corn muffins a couple days ahead)
1 can (14.5 oz) chicken broth
Preheat oven to 350 degrees and spray a baking dish with cooking spray

In a skillet on med-high cook sausage until lightly browned, 3-4minutes
Add 6 TBSP butter,red pepper leek, celery, thyme and pepper
Cover, cook stirring occasionally until veggies are tender and sausage is no longer pink 10-12minutes
Remove from heat. Stir in muffins and broth. Transfer to baking dish and dot with remaining 2 TBSP butter.
Bake uncovered 35-40 minutes until lightly browned and heated through.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s