Cornbread Pecan Stuffing With Creamy Sausage Gravy

25m Prep Time
55m Cook Time
10 Yield
Preparation Directions


HEAT oven to 375°F. Spray an 8-inch square pan with no-stick cooking spray. Prepare cornbread mix according to package directions using the 2/3 cup milk. Stir in dried thyme. Pour into prepared pan. Bake 20 minutes or until golden brown.


SPRAY a 2-quart baking dish with no-stick cooking spray. Melt shortening in medium skillet over medium heat. Add onions and celery. Cook for 3 to 4 minutes or until tender, stirring occasionally.


CRUMBLE cooled cornbread into a large bowl. Mix in cooked celery and onion, bread pieces, pecans, parsley, sage, poultry seasoning and pepper. Add egg and broth. Mix well. Place stuffing mixture in prepared dish. Bake 25 minutes or until lightly browned.


BROWN sausage in medium saucepan over medium heat, breaking it up with a spoon until fully cooked. Remove meat with a slotted spoon to a bowl. Add shortening to skillet. Heat until melted. Add flour. Whisk until mixture is well combined. Cook 1 minute. Add salt and pepper. Whisk in milk. Bring to a boil. Cook 2 minutes, stirring constantly. Return sausage to gravy in skillet. Heat through. Add a little more milk if gravy is too thick.

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