Bread & Cornbread Stuffing
5/15/2011
Enjoy this unique bread stuffing flavored with Sausage and Fennel. Truly delightful, and no one will know it's gluten-free!
9 cups Pamela's Amazing Bread and Cornbread, cubed 1/2-inch to 1-inch (try Pamela's Sweet Old Fashioned Cornbread or Cornbread)
16 tbsp butter
3 med onion, finely chopped
1/2 head of celery, finely chopped
1 or 2 fennel bulbs, finely chopped
1 tbsp rosemary, finely chopped
1 lb sausage, removed from casings if necessary
1/2 cup parsley, finely chopped
1/4 cup marsala or sweet madeira
salt and pepper
Optional: 2 eggs, beaten
Melt butter, add onion and cook on low for 20 minutes until translucent. Add celery, fennel and rosemary, salt and pepper, cook 5 minutes longer. Transfer to large bowl. Set aside.
Fry the sausage in the same pan over medium heat, breaking up the sausage, until just cooked through. Add to bowl with vegetable mixture along with bread and cornbread cubes, parsley and marsala. Toss and mix completely. Bake at 375° in buttered dish covered with foil for 40 minutes and then remove foil and bake until top turns golden, about 20 minutes longer.
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