Cornbread, seasoned sausage and a hint of sweet sundried tomatoes topped off with Parmesan Cheese.
2 tbs. Olive Oil
1 tbs. butter
2 Yellow Onions, chopped
1 clove garlic, minced
6 oz. Hot Italian Sausage, casings removed and broken up into pieces
6 oz. Sweet Italian Sausage, casings removed and broken up into pieces
1 tbs. Italian Seasoning
¼ teaspoon. red pepper flakes
1 Bag Pepperidge Farm Cornbread
½ c. Parmesan Cheese, divided
¼ c. Sundried Tomatoes, in oil and chopped
2 c. Low Sodium Chicken Broth
Cal 128.5; fat 7.25; Cholesterol 16.8; Sodium 407.5; Carbohydrates 9.5; fiber trace; Sugar trace; Protein 6.5
Heat oil and butter in a large sauté pan. Add the onions and sauté for 2 minutes; add the garlic and sauté for 1 minute. Remove with a slotted spoon and set aside. Add the sausages, sprinkle with the Italian seasoning and red pepper flakes and cook until brown.
In the meantime, pour the cornbread into a large bowl; add the meat and onion mixture; sprinkle with the ¼ cup of Parmesan cheese and sundried tomatoes; toss lightly. Pour in the chicken broth and mix well.
You can either chose to stuff the bird or bake your stuffing in a greased baking pan. I use a baking pan; cover with tin foil and bake at 350 degrees for 30 minutes. Remove from the oven and sprinkle with the remaining cheese. Return to the oven uncovered and bake an additional 5 minutes.