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Sausage & Orange Cornbread Stuffing
 

Orange Cornbread 1½ cups yellow cornmeal ½ cup flour 2 tablespoon sugar 4 teaspoons baking powder ½ teaspoon salt 1 cup milk 1 egg, beaten 1/3 cup vegetable oil 2 teaspoons orange peel, finely shredded Stuffing Mixture 8 ounces country sausage 1 cup onion, chopped ½ cup green bell pepper, chopped ½ cup celery, chopped 2 eggs, beaten 1 teaspoon dried thyme, crushed ½ teaspoon salt 1¼ cups chicken broth Preheat oven to 400° F. Combine yellow cornmeal, flour, sugar, baking powder and salt in medium bowl. Stir in milk, egg, oil and orange peel until just blended. Do not over mix. Pour into greased 9 inch square baking pan. Bake 20-25 minutes. Cool. Crumble and set aside.  Cook sausage, onion, green pepper, and celery in large skillet until meat is browned and  vegetables are tender. Drain well. Combine sausage mix, eggs, thyme, and salt in large bowl. Add orange cornbread crumbs; toss to mix. Add enough broth to moisten; toss well. Makes enough to stuff 12-14 pound turkey.

 
 
 

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