Try as we might, we could never figure out, exactly, what there was about this dish that made it off limits to kids. As an adult, when I fixed it for myself, it became crystal clear to me. This recipe is just so daggone good that they just plainly didn’t want to share it!

You can be a savvy cook and use a boxed cornbread muffin mix, or you can be a sexy cook and use your favorite cornbread recipe, made from scratch.  If you like, you can add up to 1 cup of chopped nuts and/or ½ cup dried cranberries when you are combining the ingredients in the bowl.

 

INGREDIENTS

4 cups coarsely crumbled and toasted cornbread

1lb pork sausage

2 cups chopped celery

1 cup finely chopped onion

¼ cup chopped fresh parsley

1 teaspoon poultry seasoning (see Quick Tip)

1 cup chicken broth

1 egg, lightly beaten

 

INSTRUCTIONS

Preheat oven to 400F.

Coarsely crumble the cooled cornbread and place crumbles on a baking sheet. Bake cornbread crumbles for 8-10 minutes, stirring every couple of minutes until crumbles are toasted evenly. Remove from oven and set aside.

Reduce oven temperature to 325F and grease or spray a casserole baking dish.

In a large skillet over medium-high heat, cook sausage, celery, and chopped onion for 8-10 minutes, until the sausage is thoroughly cooked, making sure to break up the meat into small pieces throughout. Spoon cooked sausage into a large bowl, leaving any oil behind.

To the large bowl, add crumbled cornbread, finely chopped parsley and seasoning. Toss to combine. Add the chicken broth and beaten egg and combine.

Next, spoon cornbread and sausage mixture into the casserole dish and cover. Bake in your preheated oven for about 45 minutes. In the final 10 minutes, remove the cover to brown the top.

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Quick Tip:  Don’t have poultry seasoning? Add ¼ teaspoon garlic powder, ¼ teaspoon ground thyme, ¼ teaspoon sage, ¼ teaspoon marjoram (or you can substitute cumin if marjoram is not available).

Recipe and image courtesy of Laura at Laura Fuentes Fresh Living