Recipe: Sausage-Sage Corn Bread Stuffing

Sausage-Sage Corn Bread Stuffing
Newsgroup: rec.food.cooking/Brawny

CORN BREAD
1 1/2 cups cornmeal
1/2 cup flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 tbsp sage
1 1/2 cups nonfat milk
1 tbsp vinegar
2 large eggs
1 (8 oz) can (1 cup) cream-style corn

STUFFING
2 1/2 oz turkey sausage
1 cup onion, chopped
2 cloves garlic, minced
1/2 cup celery, chopped
2 cups mushrooms chopped
1 red bell pepper, roasted,
1/4 cup parsley, minced
1/4 cup sage
salt & pepper, to taste
2 large eggs
1/2 cup turkey stock

CORN BREAD:
Combine cornmeal, flour, baking powder, baking soda and salt in bowl. Stir in sage. Combine milk and vinegar and let stand 5 minutes. Stir in eggs and corn. Stir liquid ingredients quickly into dry ingredients just until dry ingredients are moistened. Pour into lightly buttered 8-inch square baking pan or one that has been sprayed with non-stick butter-flavored cooking spray. Bake at 450 degrees until toothpick inserted in center comes out clean, about 25 to 30 minutes. Cool to room temperature. Cut into 1/2-inch cubes and reserve in large bowl.

STUFFING:
Saute sausage patties in skillet, breaking up with spoon until browned. Add onion, garlic and celery and continue to saute until onion is tender. Stir in mushrooms, cover and cook until tender, about 5 minutes. Remove from heat and stir in bell pepper, parsley, sage and salt and pepper to taste. Add to cubed corn bread in bowl. Combine eggs and broth. Pour broth over stuffing and toss until mixed. If necessary, add additional broth to moisten to desired consistency. Correct seasoning. Spoon 1/2 cup stuffing evenly into each of 6 cups in muffin pan that has been lightly buttered or sprayed with butter-flavored non-stick cooking spray. Lightly brush tops with butter or lightly spray with butter-flavored non-stick cooking spray. Bake at 425 degrees until stuffing begins to brown and edges are crisp, about 25 to 30 minutes.