PHEASANT CHILI RECIPE RECIPES

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CORNBREAD SAUSAGE STUFFING RECIPE: HOW TO MAKE IT



Cornbread Sausage Stuffing Recipe: How to Make It image

I made this recipe over 45 years ago for the first pheasant I ever roasted—it was a special dinner I prepared to thank a wonderful sister and brother-in-law for all of their help when we bought our first home. To this day, it's a favorite with our friends and family when they come to visit.

Provided by Taste of Home

Categories     Side Dishes

Total Time 04 hours 15 minutes

Prep Time 15 minutes

Cook Time 04 hours 00 minutes

Yield 10 servings.

Number Of Ingredients 10

1 pound mild or hot bulk pork sausage
1/2 cup butter, cubed
2 cups chopped onion
1-1/2 cups chopped celery
2 cups soft bread crumbs
2 large eggs, room temperature, beaten
1/4 teaspoon salt
1/4 teaspoon pepper
2 to 3 tablespoons sage
5 cups crumbled yellow cornbread

Steps:

  • Preheat oven to 350°. Spray a 8x8-in. baking dish with cooking spray; set aside. , In a large skillet, cook the sausage over medium heat until no longer pink, breaking into crumbles. Remove with slotted spoon; drain on paper towels. Drain and discard fat. , Add butter; cook onion and celery until crisp-tender, 3-5 minutes. Combine cooked vegetables with bread crumbs, eggs, seasonings, cornbread and sausage. Transfer to prepared dish., Bake until golden brown, 25-30 minutes. Serve warm.

Nutrition Facts : Calories 348 calories, FatContent 16g fat (4g saturated fat), CholesterolContent 77mg cholesterol, SodiumContent 908mg sodium, CarbohydrateContent 28g carbohydrate (4g sugars, FiberContent 3g fiber), ProteinContent 13g protein.

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From allrecipes.com
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