Foodie Friday: cornbread stuffing two ways and a poll

The first time I had cornbread stuffing was shortly after we were married. 
My husband's cousin's wife  (didja get that?)
grew up in the South, and brought her family recipe. 
I was hooked! 
Since then, I've experimented with a few different recipes (cuz that's what us cooks like to do!)
and these two are my very favorite. 

I know there is the great stuffing debate: stuffing or dressing? traditional or loaded with extras? dry or moist? So for those of you who like to take polls or if you just like to have your voice heard, look over to the left of the page on my sidebar, and let me know what you like!

Let me just say that as much as I wish I could've made both batches that I'm about to share with you I had absolutely zero time.  :( 
The photo credits are at the bottom, but they look very much like the recipes listed here. 

photo from Whole Foods Markets
Cornbread and Sausage Stuffing
24 oz package of cornbread mix
2 lbs sausage, cooked and drained
2 T butter
1 1/2 cups chopped onion
6 stalks celery, chopped
2 tsp dried thyme
4 tsp ground sage
2 tsp garlic powder
2 tsp salt
1/2 tsp ground black pepper
2 1/2 cups vegetable broth

Two days ahead, make pan(s) of cornbread according to package directions.  Let this sit out overnight and get a firm (almost hard) crust.
Place sausage in a large, deep skillet.  Cook over medium high heat until evenly brown.  Crumble, drain, and set aside.  In a skillet, cook onion and celery in butter until soft.  Remove from heat and allow to cool.
In a large bowl, combine crumbled cornbread, sausage, onions, and celery. 
Add sage, garlic powder, salt and pepper.   Mix well.

In 1/4 cup increments, add broth to stuffing mixture.  Toss gently until evenly moist.  Loosely stuff in casserole dish and bake at 350 degrees for 30 minutes.
Makes 25 servings.




Corn Bread Stuffing

1 can  14 3/4 oz creamed corn
2 cans 4oz chopped green chiles
1/2 cup shredded Colby Jack cheese
1/2 cup finely chopped onion
1 T minced fresh parsley
1 egg lightly beaten
6 cups crumbled corn bread (I like to use Jiffy cornbread mix) I think I use 3 packages.

In a large bowl, combine all ingredients except corn bread.  Add stuffing and toss lightly.  Bake at 350 degrees for 30 minutes.





and you know what?  I still really like this stuff too.  :)
****
I have been reminded recently of how thankful I am that I have the ability to run, walk, move my arms freely, paint, see the beautiful fall leaves, smell flowers....I don't take for granted the ability to do these things. 
I'm thankful for a healthy body!





My giveaway for a $25 credit to Red Pearl Designs is still going on- you have until Sunday evening to enter!


1 comment

  1. Sounds yummy! I love cornbread and I love stuffing. Put them together and I'd be a very happy woman! :)

    ReplyDelete

Thanks for taking the time to leave me a note!