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Rebecca's Corn Bread Stuffing

Rebecca's Corn Bread Stuffing

Estimated read time: 1-2 minutes

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• 2 ½ lbs of Marie Calendars corn bread mix
• 1 qt. buttermilk
• 1 box of sage stuffing mix
• 2 sweet onions
• 1 bunch of celery
• 2 12-ounce pkgs of sage sausage
• 3-4 cups of turkey or chicken broth flavored with juice of ½ lemon and ½ teaspoon rosemary • 1 cube butter
• sage
• fresh lemon
• rosemary
• salt
• pepper

Prepare corn bread but instead of using water as directed by instructions, use buttermilk to moisten the mix. Cook the batter in one large baking dish. Bake for 20 minutes at 450 degrees or until a knife can be put into baked bread and slide out clean. Set out to cool or prepare the day before. Once cool, keep covered to maintain moisture.

Finely chop onions and 8-10 stalks of celery. Lightly simmer them in 6 tablespoons butter. They are done when the onions turn clear and the celery begins to turn a very faded green. Drain excess butter.

In frying pan, brown ground pork sausage. Flavor it with 2 teaspoon of salt, ½ teaspoon of black pepper, and 3 teaspoons of crushed sage. Drain excess oil.

Combine cooked onion, celery, and sausage together in very large bowl. Spoon the corn bread into that bowl and mix together with onion, celery, and sausage. Add box of stuffing mix and stir. Add broth slowly until the mixture is well moistened (you could squeeze it in your hands and it would hold its shape, but it's not mushy).

Stuff turkey with stuffing, warm on stove-top, or slow cook the stuffing in a moist oven. Enjoy~

Amanda Dickson


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