November 23, 2015

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Grandaddy’s Sausage Cornbread Stuffing












2 boxes Jiff Cornbread mix (plus the ingredients on the back to make cornbread)

5 slices stale white bread, just leave it out overnight

2 tablespoons butter

1 large yellow onion (about 2 cups), small chopped

8-10 stalks of celery (about 2 cups), small chopped

1/2 pound ground breakfast sausage

1/2 pound ground grass-fed beef

2 teaspoons fresh thyme, chopped

2-3 cups turkey juice dripping or turkey stock, I do half of both and make my own stock

2 eggs

salt and pepper


Preheat oven to 350 degrees.

Bake Jiffy cornbread according to the package instructions. Let rest.

In a large saute pan, cook the onions, celery, and thyme in the butter on medium heat until the onions are translucent and the vegetables are tender. This process takes about 20 minutes. When the vegetables are soft, add both ground meats. Cook the meat until there is no pink left. The meat should be fully cooked. When the meat is done, add in the cornbread and white bread, breaking them into chunks as you add them to the pan. I usually do about 1 inch chunks. Carefully combine the bread and meat mixture while adding in the stock. You want the mixture to be very moist but not mush. Taste the mixture and season with salt and pepper accordingly. When the seasoning is adjusted and the stuffing has cooled slightly, add in the eggs and combine. The heat should be off at this step. When all the eggs are incorporated into the stuffing, pour into a large buttered baking dish. Bake the stuffing for 30 to 45 minutes. The stuffing is ready when the top starts to turn golden brown. Enjoy!



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