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In The Kitchen On The Weekend: Rub-All-Over Your Body Cornbread - WCAX.COM Local Vermont News, Weather and Sports-

In The Kitchen On The Weekend: Rub-All-Over Your Body Cornbread Stuffing

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BURLINGTON, Vt. -

Cornbread Stuffing

Ingredients:

5 cups day-old cornbread, crumbled 

4 cups day-old Bisquick biscuits, crumbled

1 1/2 cups celery, finely chopped 

1 large onion, finely chopped 

1/8 tsp. black pepper 

2 tsp. salt 

6 cups chicken broth 

1 tbsp. dried sage 

1 tsp. parsley flakes 

1/4 tsp. poultry seasoning

1/2 cup melted butter 

1 lb. mild pork sausage, cooked and drained

Directions:1. Preheat oven to 350° F. 2. In a large bowl, mix all ingredients together. Stuff turkey with mixture and follow your own recipe for cooking time or treat as a side dish (as Hendricks's family likes to do) by placing mixture in a 9" x 13" ovenproof pan or casserole dish in oven, uncovered. 3. Cook 1 hour, adding extra broth if it starts to become too dry. Serves 8 - RECIPE COURTESY: Christina Hendricks in In Style Magazine

Head to WCAX Facebook page for an easy recipe using the leftovers

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