Cornbread Stuffing With Sausage
Need a dairy free side dish? Cornbread Stuffing With Sausage could be a spectacular recipe to try. This recipe covers 22% of your daily requirements of vitamins and minerals. This recipe makes 12 servings with 648 calories, 20g of protein, and 22g of fat each. It is a rather cheap recipe for fans of Southern food. Head to the store and pick up seasoned bread crumbs, poultry seasoning, cornbread, and a few other things to make it today. Thanksgiving will be even more special with this recipe. From preparation to the plate, this recipe takes around 1 hour and 10 minutes. Users who liked this recipe also liked Cornbread And Sausage Stuffing, Cornbread and Sausage Stuffing, and Cornbread and Sausage Stuffing.
Preheat oven to 325 degrees F (165 degrees C).
Place sausage, celery and onions in a large, deep skillet. Cook over medium high heat until evenly brown.
Drain, crumble and set aside.
In a large bowl combine sausage mixture with cornbread, bread crumbs, chicken broth, poultry seasoning and sage.
Mix well and transfer to a 9x12 inch baking dish.
Bake, covered, for 45 minutes or until well set and cooked through.
Recommended wine: Riesling, Sparkling Wine, Zinfandel
Riesling, Sparkling Wine, and Zinfandel are great choices for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The Kruger-Rumpf Munsterer Rheinberg Kabinett Riesling with a 4.5 out of 5 star rating seems like a good match. It costs about 22 dollars per bottle.
Kruger-Rumpf Munsterer Rheinberg Kabinett RieslingRheinberg is the steepest of the three GG sites, on weathered quartzite and dusty loam. Sweet apples and yellow fruits are paramount here, though the minerally terroir notes give a firm foundation. These are wines of true charm, not merely winning ways.