cornbread stuffing with chestnuts and sausage
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We would have these huge dinners with friends and families. There would always be at least three kinds of dressings/stuffing on the table. This was my favorite. My Mom and I would snack on the bits on left over lol they were the best. I hope you’ll enjoy this dressing as much as we do.
yield
6 -8
prep time
30 Min
cook time
25 Min
method
Bake
Ingredients For cornbread stuffing with chestnuts and sausage
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1 smjimmy deen sausage roll
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2 bagroasted chestnuts
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2 boxjiffy cornbread mix
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1 smdiced onion
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1 smdiced green bell pepper
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5 stalkdiced celery
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1 tspsalt and pepper to taste
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1 boxchicken or vegetable broth
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1 cancreamed corn 14.75
How To Make cornbread stuffing with chestnuts and sausage
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1Bake the cornbread substituting the creamed corn for the liquid. It will be very loose but that’s ok.
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2Dice and sauté the vegetables add a pinch of salt to make it sweat. Cook until translucent.
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3Add the entire sausage roll to the sautéed vegetables and brown the meat. When it’s cooked through set aside to cool off.
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4When the cornbread is fully baked, remove from pan place into a bowl and cut it up with a butter knife add the sausage, vegetable mixture and combine. Correct the seasoning if needed.
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5Add the contents of the two bags of chestnuts. You can keep them whole or break it up and add broth as needed. Transfer to a baking dish set oven at 350’ bake for 25 - 30 minutes until the top is golden brown.
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