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Cornbread for stuffing
Cornbread baked for stuffing with sausage and aromatics baked right in. An easy and traditional, and gluten free, stuffing recipe.
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Prep Time
20
minutes
mins
Cook Time
30
minutes
mins
Total Time
50
minutes
mins
Ingredients
1
recipe corn muffin batter
2
oz
sage breakfast sausage
1/2
medium onion
chopped
1/2
green pepper
seeded and chopped
1
rib celery
chopped
1
jalapeno pepper
seeded and chopped
Broth to moisten
Instructions
Preheat the oven to 400.
Break up sausage and saute it in a 10" cast iron or other ovenproof fry pan, until it is starting to brown.
Add the vegetables, and saute them until just softened.
Mix one recipe of
corn muffin batter
(or your preferred recipe - enough for 6 muffins)
Stir the vegetables into the batter. Heat the pan, then pour the batter into it.
Bake at 400 for 30 minutes.
When ready to use, crumble into pieces, moisten with broth, and stuff your turkey or whatever else.