What is your favorite dish for Thanksgiving?
Mine is stuffing…
BUT
You don’t have to wait until the holidays to have stuffing
You can enjoy it all year long!
I have been recreating retro recipes this month
This is a new version of my Mom’s Stuffing
She was a avid Pepperidge Farm lover
Herb Seasoned Classic Stuffing was always part of our Thanksgiving meal
This version is loaded with sausage, vegetables, onion, celery, and fresh corn
You can also use canned or frozen corn
Begin by browning the sausage, then remove to paper towels to drain
Add the onions to the same skillet used for the sausage and add a little butter
Once the onions start to brown add celery and cook until softened
Add sausage and corn back to the pan and season
Place the dry stuffing mix into a greased casserole and add broth
Then stir in Cream of Corn Soup
Add sausage and vegetables
Stir to mix
It should be very moist so add a dash more broth if it seems dry
Cover and bake
An easy meal with meat, bread, and vegetables all in one!
Serve and enjoy!
Sausage & Corn Stuffing Casserole
Ingredients
- 1/2 bag 14 oz of Pepperidge Farm herb seasoned stuffing mix
- 4 Tbsp unsalted butter, melted
- 1-2 Tbsp unsalted butter if needed for sauteing onion
- 1 1/2 cups chicken stock divided
- 1 can cream of corn soup sub cream of celery, mushroom or bacon
- 8 oz. breakfast or Italian sausage
- 1/2 large sweet onion diced
- 1 cup chopped celery
- 2 ears corn cooked and kernels removed from cob
- Salt and pepper
Instructions
- Cook sausage in a skillet until browned, over medium low heat, stirring often and breaking it down into crumbles. Remove to paper towels to drain.
- Add onions and 1-2 T butter to skillet and cook in sausage drippings about 10-15 minutes until they start to turn golden. Add celery and continue to cook until celery softens. Add corn kernels and sausage to skillet, season with salt and pepper and stir to combine.
- Grease a deep casserole dish and add dry stuffing mix. Stir in 1 cup of broth and melted butter. Stir. If stuffing seems dry add a little more chicken broth. Stir in cream soup and combine well. Add sausage and vegetables, stir to combine. Can be refrigerated at this point.
- Bake at 350, covered for 20 minutes. Uncover and continue baking for 10-25 minutes until heated through. Baking time will depend on temperature of dish when placing in the oven.
If you would like a similar recipe that does not use prepared stuffing mix and Creamed soup try this
Holiday Dressing made with focaccia bread and cornbread
And if you want to turn your stuffing into delicious appetizers try these
Southern Sausage & Cornbread Balls
Orange Glazed Bacon Wrapped Stuffing Balls
Enjoy stuffing all year long!
I will be joining these fabulous parties and blogs:
Meal Plan Monday Love Your Creativity What’s for Dinner?
Between Naps on the Porch, Make it Pretty Monday Celebrate and Decorate,
All About Home hosted by Common Ground & Follow the Yellow Brick Home
Tasty Tuesday Oh My Heartsie Girl Full Plate Thursday