Ingredients
- 1 pound mild or hot bulk pork sausage
- 1/2 cup butter, cubed
- 2 cups chopped onion
- 1-1/2 cups chopped celery
- 2 cups soft bread crumbs
- 2 eggs, beaten
- Pepper and salt to taste
- two to three tablespoons sage
- 5 cups crumbled yellow corn bread
Directions
- Inside a fry pan, prepare the sausage until done. Remove sausage and hang aside drain any fat. Melt butter saute onion and celery until crisp-tender. Combine vegetables with bread crumbs, eggs, seasonings, corn bread and sausage. Stuff right into a poultry or Cornish game hens roast based on your preferred recipe. Yield: Stuffing is sufficient for any 12-16 pound poultry or 8-10 (1-1/2 pounds each) Cornish game hens.
Initially printed as Corn Bread Sausage Stuffing in Reminisce November/December 1991, p37
Dietary Details
1/2 cup: 426 calories, 25g fat (11g saturated fats), 104mg cholesterol, 846mg sodium, 39g carb (6g sugars, 3g fiber), 11g protein.