name='p:domain_verify'/> Always A New Day : John's Cornbread Stuffing


12.01.2015

John's Cornbread Stuffing

We had a great Thanksgiving week - how about you? I do love all the food, football, and fun surrounding this holiday. But, to be honest, I am a huge fan of Christmas, so this holiday is like jumping into the jolly holiday season. 

We traveled this turkey day and made a quick stop to the Gaylord Texan in Grapevine, Texas before heading to see family. If you are in Texas, go. The decorations and the atmosphere are perfect for the kids - and the giddy adults too. 


Our kids loved being with the "far away" cousins while the adults shared some libations and cooked up a storm. 



But, my favorite part of Thanksgiving is feeling close to my dad as he loved this time of year. The last three years, I have been in charge of his stuffing. And this year was the first I didn't have my mom right beside me to cheer me on - I did it solo. I have to toot my horn - it was PERFECT. Thanks, Dad, for guiding me as you always do.



We plan to have it again for Christmas so I wanted to share this top notch recipe with you all. And, this week is my dad's birthday - what a perfect time to share a part of him. May you enjoy it just as my family does!


John's Cornbread Stuffing

1 lb. breakfast sausage
4 packages of cornbread (we use Gladiola brand)
2 onion, chopped
2 green bell pepper, chopped
3-4 stalks of celery chopped
1 carton of low sodium chicken stock
1 stick of butter (hey, no one said it was fat free)
Salt and pepper, to taste 

Cook cornbread per instructions and let cool. While the cornbread is cooling, cook sausage and drain. Next, cook the veggies in butter until soft.

To assemble - crumble the cornbreads in a large bowl then add sausage and veggies. Mix thoroughly. Once these ingredients are fully mixed, pour in chicken stock until moist - I used about 3/4 of the carton.  Season with salt and pepper to your liking.

Spread in a 9x13 pan and warm in the oven. If needed, add the remaining chicken stock before serving. You can also freeze or refrigerate until needed. You can then warm in the oven before serving.

I hope you all made special memories this Thanksgiving. We ended our holiday with our annual tree hunt and cut down our own. Wish us luck - there's a certain rambunctious toddler in our midst that is VERY curious about her tree. Happy Holidays!



And stay tuned for my Friday Finds this week - I am SO excited about my Christmas present, and I want to share that fun with all of you!

With Love,
Kim

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