Corn Bread Stuffing

[isto]

Mix:
4 cups corn bread, crumbled
1 3/4 cups croutons (I used quinoa breaad, cut into cubes, baked 350* for 20 min)

Melt in skillet:
1/4 cup margarine

Add:
4 stalks sliced celery
1 large chopped onion
1 t. celery seed
1/4 cup minced parsley (I used about 1 T dried)
2 t. poultry seasoning
salt and pepper to taste

Saute until tender and add to bread mixture.

Brown 1 pound sage sausage and add to bread mix along with 1 cup chicken broth. Mix and turn into a greased 9 x 13 casserole. Sprinkle with sausage drippings.

Bake 325* for 40 minutes.

I used day-old corn bread. This was a truly delicious stuffing. I served creamed chicken over it.
_________________

[isto]

another Thanksgiving possibility...
_________________

[Jensmominlaw]

This recipe is just like the one that I use every year for Thanksgiving (or anytime I want to stuff a fowl). I always make it up ahead of time minus the broth and eggs and freeze it on a flat surface and then put it into a sealed freezer zip bag. Then whenever I need to use it I just pull out what I need and add the liquids. Of course the one I normally use isn't gf but this year I will be making up a batch of the gf for Jen.
_________________
~ Cindy

[isto]

Jen has an awesome mom-in-law!!!
_________________

[gfrach]

Mine is like this, too, except I use fresh bread, not croutons, use mushrooms instead of sausage (have tried sausage but DH thought it was too rich that way), and don't stuff the bird with it so we call it dressing.

Rachel

[Jensmominlaw]

Ah yes, the dressing vs stuffing issue. I usually stuff some in the bird and then bake the rest in a casserole dish. So I make both stuffing and dressing!
_________________
~ Cindy