Cornbread Wild Rice And Sausage Stuffing Food

CORNBREAD, WILD RICE AND SAUSAGE STUFFING

Steps:

• Sweat vegetables until tender in 1 tbsp butter.
• Make package of rice according to directions on box.
• Remove vegetables to a bowl and then brown sausage in pan until no longer pink.
• put 2 cans of chicken broth and stick of butter into a medium sauce pan and bring to a boil.
• Empty cornbread stuffing mix into large bowl.
• Pour chicken broth mixture over cornbread mixture, toss with fork until liquid is absorbed.
• 7. Toss in rice, celery, onions, and sausage and mix until combined.
• 8. Add poultry seasoning and sage to taste.

CORNBREAD AND WILD RICE DRESSING (STUFFING) WITH SAUSAGE

Steps:

• Preheat oven to 375°F.
• Combine 2 cups of stock, water and rice in a medium saucepan.
• Bring to a boil then turn down heat, cover, and simmer until tender, about 1 hour.
• Drain, put in large mixing bowl with cornbread and set aside.
• Heat olive oil in a large skillet.
• Sauté onion, celery, garlic and shallot over medium heat until translucent.
• Add sausage. Brown.
• Add sage, salt, and pepper.
• Add to rice/cornbread mixture. Toss.
• Put mixture into baking dish (10 X 15 works well) drizzle with remaining stock.
• Cook on lower shelf until top is crispy, about 25 minute.

WILD RICE AND SAUSAGE STUFFING

Steps:

• Crumble and cook the sausage, drain and set aside.
• Wipe out skillet and add bacon, onion, mushrooms and celery; saute until bacon is crisp and vegetables are slightly softened.
• Add this to the wild rice, along with the oregano, sage and bread crumbs; add cooked sausage; add salt and pepper to taste.
• Bake, covered, in an oiled casserole at 350° for 30-40 minutes; add 1/4 to 1/2 cup stock, if needed, for moisture.

WILD RICE CRANBERRY AND CORNBREAD STUFFING

Steps:

• Cook bacon until crisp, remove and set aside.
• Add butter to pan and melt.
• Add onions, celery and mushrooms. Saute for 8 to 10 minutes until vegetables are tender.
• Add cranberries and chicken broth. Bring to boil, then remove from heat.
• Add corn bread, cooked wild rice, pecans and bacon.
• Add salt and pepper to taste.
• Roast inside turkey or in casserole dish (about 30 minutes at 350 degrees).

JULIA CHILD'S CORNBREAD STUFFING

Steps:

• Prepare cornbread according to mix directions.
• Break up sausage meat. Saute in a pan for several minutes until gray. Scrape into a large mixing bowl, leaving fat in pan.
• In pan, saute onions for 5-6 minutes. Add celery, saute for 2 minutes.
• Add the sauteed vegetables to the sausage, along with the cornbread and bread crumbs. Combine sage and eggs, and pour into mixture. Fold in the melted butter. Season with salt and pepper to taste.
• Stuff cavite of turkey with mixture and bake according to roaster time. If baking separate from turkey, place mixture in a baking pan, cover with foil, and bake at 350 for 20-30 minutes, maybe even less. Do not overbake otherwise the stuffing will dry out.