My favorite part of the Thanksgiving meal. How can you say no to cornbread, sausage, pecans and more!
Ingredients:
Pre-prepared cornbread
1 lb Ground sausage
Mirepoix mix (chopped onion, carrot, celery)
Garlic, minced
Parsley, chopped
3 eggs
Chicken broth
Pecans, toasted
Dried cranberries
Cut cornbread into bite size squares. Cover in EVOO and S&P. Bake for 20 minutes at 350 or until golden brown.
Method:
Cook sausage and set aside. Cook mirepoix mix and garlic in same pan as sausage with EVOO (and butter if desired). Add sausage, vegetables, pecans, parsley, and cranberries to cornbread chunks. Add eggs to chicken stock and mix into cornbread to moisten mixture but not so its dripping wet. (I used 1/2-2/3 of a carton for this amount). Bake at 400 degrees covered for 30 minutes then uncovered for 20.
