Recipe: Honey Cornbread Stuffing (using Italian sausage)

HONEY CORNBREAD STUFFING

4 cups day-old Honey Cornbread (see recipe)
1 (4 oz.) Italian sausage
1 cup chopped green bell pepper
1/2 cup minced onion
1/2 cup chopped celery
1 Tablespoon minced fresh parsley
1 teaspoon dried thyme leaves, crushed
1 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup chicken broth
2 Tablespoons honey

In large bowl, place crumbled cornbread.

Remove sausage from casing. In medium skillet, crumble and saute sausage until brown. Using slotted spoon, remove sausage from skillet and add to cornbread. Drain all but 1 Tablespoon of fat.

Return skillet to medium-high heat; stir in bell pepper, onion and celery. Saute 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 9x9-inch baking dish.

Cover dish with foil and bake at 350 degrees F for 20 minutes. Remove foil and bake another 10 minutes until stuffing is lightly browned. (As an alternative, pack you may pack stuffing into poultry cavity before roasting.)

Source: National Honey Board