stuffing-cornbread and sausage
 
recipe by : 
serving size : 10 preparation time :0:00 
categories : 
 
amount measure ingredient -- preparation method 
-------- ------------ -------------------------------- 
1/2 cup  unsalted butter
2   ribs celery -- chopped
1   onion -- chopped
1 tsp  herbs de provence -- or sage
2 oz.  pork sausage -- ground
8 slice  day old bread -- cubed
1   8quot square day old corn bread -- crumbled
1   14 oz. can chicken stock -- if needed
1/2 tsp  salt
  freshly ground black pepper -- to taste
 
preheat oven to 375 degrees. 
in a skillet, over medium heat, melt butter and add celery, onion and 
herbs de provence. cook, stirring frequently, until vegetables are tender, 
about 5 minutes. transfer mixture to a large mixing bowl. 
add sausage to the skillet and cook, breaking it up with a spoon, until 
meat browns. add to vegetable mixture, along with breads and toss 
thoroughly, adding chicken broth, if necessary, to hold it together 
lightly. season with salt and pepper to taste and transfer to a buttered 2 
quart baking dish. bake until heated through and browned on top, about 20 
- 25 minutes. 
 
source: "chicago tribune food section - 11/04" 
 
 
* exported from mastercook * 
 
 
(ID: 75386) Mirror: rec.food.recipes: Fri, Dec 3, 2004


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