Yields 4 servings
4 cups crumbled day-old Sweet Honey Cornbread
1 Italian sausage (4 ounces)
1 cup chopped green bell pepper
1/2 cup minced onion
1/2 cup chopped celery
1 tablespoon minced parsley
1 teaspoon crushed dried thyme leaves
1 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup chicken broth
2 tablespoons honey
Preheat oven to 350 F. Grease 9-by-9-inch baking dish; set aside.
In large bowl, place cornbread.
Remove sausage from casing. In medium skillet, crumble and sauté Italian sausage until brown. Using slotted spoon, remove sausage from skillet and add to sweet cornbread.
Drain all but 1 tablespoon fat from skillet. Return skillet to medium-high heat, and stir in green bell pepper, minced onion and chopped celery. Sauté until vegetables are soft, about 5 minutes.
Stir in minced parsley, dried thyme leaves, salt and pepper. Cool slightly, then add to cornbread.
In small bowl, combine chicken broth and honey. Pour over stuffing.
Spoon stuffing into prepared baking dish. Cover with foil and bake for 20 minutes.
Remove foil and bake for another 10 minutes, or until stuffing is lightly browned.
NOTE: Stuffing can be packed into poultry cavity before roasting, if preferred.
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