Friday, November 23, 2012

Elk Sausage Cornbread Stuffing

Have I told you how much I love Thanksgiving? And stuffing?  

This stuffing was pretty similar to the one we had last year (2011) but we added the venison breakfast sausage and used a different cornbread recipe...the sausage was pretty amazing in this dish. 


Elk Sausage Cornbread Stuffing

1 loaf oat cornbread 
1 lb venison breakfast sausage (or meat of your choice OR meatless)
1/2 onion, diced
1 green apple, diced
4 oz mushrooms, chopped
Dash of sea salt
Dash of ground pepper
1 garlic clove, minced
1/4 cup raisins (brown, we used seedless) 
1/2 cup chicken broth (organic, yeast free)
1/4 cup water
Dash or sage 



Method:
Preheat oven to 325˚F (this was for high altitude, 350° otherwise).  Crumble the cornbread into ¾ inch pieces and place in a deep casserole dish.

Heat a large skillet on medium and then add the venison. Brown the venison so that it's still a bit pink on the inside and then add in the onion, apple, mushrooms, salt and pepper.  Cook until onions and apple start to become soft about 7 minutes, stirring occasionally.  Add in the garlic and raisins.  Cook until they too become soft, another 7 minutes, stirring occasionally.  Pour the broth over mixture and sprinkle in the sage, cook another 5 minutes, stirring frequently. Then place the stuffing mixture in the casserole dish and toss with the cornbread pieces pour the water over the mixture. 



Bake (above the turkey) covered for about 30 minutes and then uncovered for about 10 minutes to crisp.





Yeah... I love stuffing. And elk breakfast sausage. A lot. 

Thanks brother Jon for providing the elk :) 

Enjoy ;) 

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