Best of: Try a New Stuffing Recipe

Our Thanksgiving poll gave us an idea for a new direction.

We surveyed our readers for the inside scoop on their favorite Thanksgiving foods. Stuffing was the overwhelming response on our social media channels, followed by pumpkin pie. We happen to think pumpkin pie gets all the coverage, so we thought we’d break the chain and give you a great stuffing recipe this month from the 517 team, with special thanks to Jill Davy.

 

INGREDIENTS

  • 2 packages of Jiffy cornbread mix, baked in a 9-by-13-inch pan according to package directions, or approximately 10 cups of dried cornbread cubes
  • 16 ounces of sage sausage, browned and drained
  • 1 cup of carrots, diced
  • 1 cup of celery, diced
  • 1 cup of yellow or white onion, diced
  • 1 stick of butter
  • 1 teaspoon of salt
  • 1 teaspoon of black pepper
  • 2 teaspoons of dried sage
  • 1 teaspoon of dried rosemary
  • ½ teaspoon of dried thyme leaves
  • 1 teaspoon of dried parsley
  • 3 eggs, beaten
  • 2 ½ cups of chicken broth

 

The Sparrow Advantage

At least two days (and as long as five) before you are planning to make the stuffing, bake the cornbread according to package directions. Let cool completely, then cut into approximately 1-inch cubes. Let the bread dry on a large cookie sheet, uncovered. Alternatively, you may use store-made cornbread or a favorite family recipe to start. You will need approximately 10 cups of dried cornbread cubes.

In a large skillet, melt 1 stick of butter and add carrots, celery and onion. Sauté over medium heat for approximately 2 minutes, then stir in all the seasonings. Cook 3-4 more minutes, until the onions are translucent, then remove from heat.

Add the cornbread and sausage to a large mixing bowl and pour the sauteed and seasoned vegetables over top, including the melted butter. Stir gently to mix. Add the beaten eggs, stirring to mix in, then slowly add the chicken broth.

Pour the stuffing mixture in a greased 9-by-13-inch casserole dish, cover with foil and bake at 350 degrees for one hour. Remove foil and bake 15-20 minutes longer, until the edges are golden brown.

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