Cornbread, Wild Rice and Sausage Stuffing
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
16
ingredients
- 453.59 g cornbread stuffing mix (Pepperidge Farm)
- 170.09 g long grain and wild rice blend, Original Recipe (Uncle Bens)
- 2 (793.78 g) can low sodium chicken broth
- 118.29 ml butter (one stick)
- 2 onions, chopped
- 3 celery ribs, sliced
- 453.59 g sage sausage
- poultry seasoning, to taste
- sage, to taste
directions
- Sweat vegetables until tender in 1 tbsp butter.
- Make package of rice according to directions on box.
- Remove vegetables to a bowl and then brown sausage in pan until no longer pink.
- put 2 cans of chicken broth and stick of butter into a medium sauce pan and bring to a boil.
- Empty cornbread stuffing mix into large bowl.
- Pour chicken broth mixture over cornbread mixture, toss with fork until liquid is absorbed.
- 7. Toss in rice, celery, onions, and sausage and mix until combined.
- 8. Add poultry seasoning and sage to taste.
Reviews
-
I hate stuffing. I don't do Stove Top. I only make stuffing for my husband on Thanksgiving and then toss the rest as it sits in the refrigerator for days afterward. I decided to try this for something new and because the ingredients sounded appealing. I will never make another Stove Top box of mush again. Not only did this recipe turn me into a stuffing lover, but my children loved it as well. Very good and thank you for listening to your daughter and posting it!