Rinaldi Corn Bread Sausage Stuffing

Rinaldi Corn Bread Sausage Stuffing Compliments of https://www.rinaldisausage.com/recipes Rinaldi Sausage Corn Bread Stuffing Ingredients 1 Package Rinaldi Plain sausage 20oz (Out of casing & browned) 1 Pan of Corn Bread (Box or Homemade) enough for 9 x 13, 1 inch high 1 large Onion - Diced 3 Celery stalks - Diced 6 TBS Butter 5 Garlic Cloves Chopped 4 Eggs Large 1 Cup Whole milk 2 Cups Chicken Broth 2 TBS Sage Finely Chopped 1TBS Thyme Finely Chopped 1 TBS Rosemary Finely Chopped 1/2 tsp Salt 1/4 tsp Black Pepper Directions Cut corn bread into 1" squares after it cools & dry out overnight. (can bake at 250 to speed up drying) Take sausage out of casing and brown in a pan while breaking it up or bake and use a food processor Sautee onion & celery in 3TBS of butter until soft (5 minutes) add garlic and cook for 2 more minutes Add ground sausage to the onion, celery, garlic and turn off heat, add herbs In a seperate bowl combine the liquid components (Broth, Milk, Egg) and mix thouroughly In a large bowl, combine the (sausage, onions, celery, galic & herb) from the pan with the (Cornbread cubes) and (liquid mixture). Add salt and pepper and gently mix until the cornbread is saturated. (try not to break up all the cornbread cubes) Transfer to a greased 9 x 13 pan evenly place the remaining 3 TBS of butter on top and bake for 30-35 minutes at 350°

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