I’m pretty sad I wasn’t on top of my game enough to research cornbread stuffing prior to Thanksgiving (duh), but I feel like the holiday lasts longer if I dish up similar flavors for days afterwards. Plus, I hadn’t tested out my B and J walnuts yet!
- Place one bag of cornbread stuffing in large mixing bowl.
- In saucepan, heat two cups of chicken stock and one stick of butter.
- In skillet…
- Fry 12 ounces smoked turkey sausage. Place cooked sausage in mixing bowl.
- Saute one chopped onion, three chopped stalks of celery, 1/2 bulb crushed garlic in sausage drippings.
- Once vegetables are soft, add 3/4 cup of walnuts and one diced apple.
- Cook one minute more before adding all to cornbread.
- Pour chicken stock over stuffing, stirring to combine. Add more chicken stock to reach desired consistency.
- Place in greased casserole dish. Bake at 350* for 20 minutes, until heated through and crispy on top.
As I was mixing this up tonight, I thought, “Life would be so much easier if I would have just bought frozen pizza…and I wouldn’t have to wash the dishes.” All those negative ruminations went right out of my head once I was able to tuck into a steaming bowl of this flavorful stuffing. It’s ridiculous how much I love smoked sausage and the walnuts were the perfect crunchy addition to standard stuffing!