This is the only stuffing we make at our house at Thanksgiving - it's even requested for Birthday dinners in June!
11oz bag of cornbread cubes. Does not include herbs/spices.
Ingredients: Cornmeal, GF Flour (brown rice, tapioca, potato, xanthan gum), eggs, butter milk, whole milk, butter, organic sugar, baking powder, sea salt.
Storage: store room temp up to 6 months. (cornbread stuffing is packaged in a high quality sealed bag).
THE RECIPE w/ our Mix
4 Tbsp Butter
3/4lbs Pork sausage
1.5c Onions, chopped
¾ c Celery, chopped
¾ tsp Salt
2 tsp Thyme dried (1.5T fresh)
2 tsp Sage dried (1.5T fresh)
2-3 garlic cloves minced (to your taste)
11oz BLUE MOON Cornbread Pack
1.5c Chicken Broth
1c Half and Half (you can also just use broth)
Melt the butter in a skillet.
Add the sausage, breaking up the pieces, cook until it's cooked through.
Place sausage in a big bowl and set aside. Keep the fat in the pan.
Add onions, celery and salt to the pan with the fat. Cook about 15 mins.
Add thyme, sage and garlic - cook for about a minute.
Place the onion/celery mixture with the sausage.
Add the dried cornbread and carefully toss together.
Whisk broth, half and half, eggs and pepper together in another bowl
Pour liquid over sausage/onion/cornbread and gently stir together, trying not to break the cornbread.
Cover with plastic wrap and let sit in the fridge for about an hour.
Pour into a well buttered 8x8 or 9x9 pan.
Adjust oven rack to lower middle. Heat oven 400 degrees.
Bake for about 30 mins, or until golden brown.
Let cook 10 mins before serving