Thanksgiving Cornbread Stuffing
A loaded Thanksgiving Stuffing with lots of flavors from cornbread, mushrooms, apples and so much more.
Servings 12
Ingredients
- 2 - 3 cups Chicken Stock
- 2 tablespoons butter
- 3 celery stalks diced
- 2 carrots diced
- 3 peppers poblano or anaheim, diced
- 2 cartons crimini mushrooms sliced
- 1 yellow onion diced
- 2 tablespoons oregano
- salt and pepper to taste
- 3 Italian turkey sausages casings removed
- 1 skillet full of cornbread
- 1 loaf crusty bread cubed or broken into pieces
Instructions
- Brown the sausage in a skillet. Set aside.
- Melt butter to a skillet on medium heat.
- Add the carrots and celery. After a few minutes, add the onions and cook for 3 - 4 minutes to soften.
- Next, add the mushrooms and cook for a few minutes until the water is cooked out of the mushrooms.
- Add in the spices and mix well.
- In a big bowl, mix together the vegetables, sausage, bread and cornbread.
- Start adding the stock 1 cup at a time. Everything should be moist but not wet.
- Pour the contents from the bowl into a baking dish.
- Add a little more stock.
- Bake in a 325 degree oven for 50 - 60 minutes.
- Serve and enjoy!