Corn Bread, Sausage, and Fresh Sage Dressing

By chbounds

Thanksgiving Stuffing

Ingredients

• 1/4 cup (1/2 stick) butter
• 1 tablespoon canola oil
• 1 cup chopped onion
• 1 cup chopped celery
• 1 cup chopped green bell pepper
• 2 garlic cloves, chopped
• 1 pound hot sausage (I use ground)
• 1 12oz box seasoned corn bread stuffing mix
• 2 1/4 cups low-salt chicken broth
• 1/2 cup dry red wine
• 2 tablespoons chopped fresh sage
• 1 tablespoon chopped fresh thyme
• 1 tablespoon Creole or Cajun seasoning (I get Cajun seasoning at Winco in the bulk foods)
• 3 large eggs, beaten to blend

Preparation

Step 1

Preheat oven to 350.

Butter 13x9x2 glass baking dish. Melt butter with oil in heavy large skillet over medium high heat. Add onion, celery, bell pepper, and garlic. Saute 4 minutes.

Add sausage. Saute until heated through. Transfer to large bowl.

Stir in stuffing mix, broth, wine, sage, thyme, and Cajun seasoning, then season with salt and pepper. Mix in blended eggs and transfer to the prepared baking dish.

Bake uncovered until cooked through and beginning to brown on top, about 45 minutes.