Honey Cornbread Stuffing
Thanksgiving is right around the corner and it’s time to start planning your Thanksgiving menu. This is a great alternative to traditional stuffing for any of your family or friends who have a gluten sensitivity.
4 cups cornbread, crumbled
1 (4 oz.) Italian sausage
1 cup chopped green bell pepper
1/2 cup minced onion
1/2 cup chopped celery
1 Tbsp minced parsley
1 tsp. dried thyme leaves, crushed
1 tsp. Fine New Zealand Sea Salt
1/4 tsp. ground black pepper
1/3 cup chicken broth
2 Tbsp New Zealand Multiflora Honey
In large bowl, place crumbled cornbread.
Remove sausage from casing. In medium skillet, crumble and sauté sausage until brown. Using slotted spoon, remove sausage from skillet and add to cornbread. Drain all but 1 Tbsp of fat.
Return skillet to medium-high heat; stir in bell pepper, onion and celery. Sauté until vegetables are soft, about 5 minutes. Stir in parsley, thyme, salt and pepper. Cool slightly, then add to cornbread.
In small bowl, combine broth and honey. Pour over stuffing.
Place stuffing in a greased 9×9 inch baking dish. Cover dish with foil and bake at 350°F for 20 minutes. Remove foil and bake another 10 minutes until stuffing is lightly browned.