Sausage Cornbread Stuffing
This stuffing is cooked outside the bird, so you can enjoy it any time of year, with any entrée...and with sausage, corn and cheddar cheese, you know it's going to be really tasty!
Ingredients
0.25 pound bulk pork sausage
1.25 cups cups water
1 tablespoon chopped fresh parsleyor 1 teaspoon dried parsley flakes
0.5 cup frozen whole kernel corn, thawed
0.5 cup shredded Cheddar cheese
4 cups Pepperidge Farm® Cornbread Stuffing
1.25 cups cups water
1 tablespoon chopped fresh parsleyor 1 teaspoon dried parsley flakes
0.5 cup frozen whole kernel corn, thawed
0.5 cup shredded Cheddar cheese
4 cups Pepperidge Farm® Cornbread Stuffing
Instructions
Cook the sausage in a 10-inch skillet over medium-high heat until it's well browned, stirring often to separate meat. Pour off any fat.
Stir the water, parsley, corn and cheese in the skillet. Add the stuffing and stir lightly to coat. Spoon the stuffing mixture into a greased 1 1/2 quart casserole and cover the dish.
Bake at 350°F. for 25 minutes or until the stuffing mixture is heated through.
Stir the water, parsley, corn and cheese in the skillet. Add the stuffing and stir lightly to coat. Spoon the stuffing mixture into a greased 1 1/2 quart casserole and cover the dish.
Bake at 350°F. for 25 minutes or until the stuffing mixture is heated through.
Sausage Cornbread Stuffing
Print
This stuffing is cooked outside the bird, so you can enjoy it any time of year, with any entrée...and with sausage, corn and cheddar cheese, you know it's going to be really tasty!
Instructions
Cook the sausage in a 10-inch skillet over medium-high heat until it's well browned, stirring often to separate meat. Pour off any fat.Stir the water, parsley, corn and cheese in the skillet. Add the stuffing and stir lightly to coat. Spoon the stuffing mixture into a greased 1 1/2 quart casserole and cover the dish.Bake at 350°F. for 25 minutes or until the stuffing mixture is heated through.
Ingredients
0.25 pound bulk pork sausage1.25 cups cups water1 tablespoon chopped fresh parsleyor 1 teaspoon dried parsley flakes0.5 cup frozen whole kernel corn, thawed0.5 cup shredded Cheddar cheese4 cups Pepperidge Farm® Cornbread Stuffing
