YIELD: Makes 4 servings
INGREDIENTS
4 cups day-old Cornbred crumbled
1 (4 oz.) Italian sausage
1 cup chopped green bell pepper
1/2 cup minced onion
1/2 cup chopped celery
1 T minced parsley
1 tsp. dried thyme leaves, crushed
1 tsp. salt
1/4 tsp. ground black pepper
1/3 cup chicken broth
2 T Pahrump honey
DIRECTIONS
In large bowl, place crumbled cornbread.
Remove sausage from casing. In medium skillet, crumble and sauté sausage until brown. Using slotted spoon, remove sausage from skillet and add to cornbread. Drain all but 1 T of fat.
Return skillet to medium-high heat; stir in bell pepper, onion and celery. Sauté until vegetables are soft, about 5 minutes. Stir in parsley, thyme, salt and pepper. Cool slightly, then add to cornbread.
In small bowl, combine broth and honey. Pour over stuffing.
Place stuffing in a greased 9×9-inch baking dish. Cover dish with foil and bake at 350°F for 20 minutes. Remove foil and bake another 10 minutes until stuffing is lightly browned.
TIP
As an alternative, pack you may pack stuffing into poultry cavity before roasting.