![\"Food](\"http:\/\/www.daytonastateinmotion.com\/wp-content\/uploads\/2015\/09\/Food-Coma-300x300.png\")
By Matthew Avny-Kneer\nIn Motion Staff Writer<\/p>\n
By Matthew Avny-Kneer
\nIn Motion Staff Writer<\/p>\n
Sausage Stuffing is the perfect modifying side dish. But creating a side that everyone can enjoy is a difficult task. This recipe can be made for the carnivores and vegetarians alike. It is accepting of intense flavors and can be modified and depending on your taste, is convenient.
\nTo start, preheat the oven to 375.<\/p>\n
By Matthew Avny-Kneer In Motion Staff Writer Sausage Stuffing is the perfect modifying side dish. But creating a side that everyone can enjoy is a difficult task. This recipe can be made for the carnivores and vegetarians alike. It is accepting of intense flavors and can be modified and depending Continue reading Fluffy sausage stuffing guarantees stuffed tummies<\/span>INGREDIENTS<\/strong>
\n2 lbs cornbread (homemade or off the bakery shelf) cut into 1-inch chunks
\n1 can broth (chicken or vegetable)
\n1 lb. sausage or 2 lbs. mushrooms (cooked and drained) (Optional: add giblets to sausage)
\n1 cup onion (rough or fine chop)
\n1 cup celery (rough or fine chop)
\n1 tsp. fresh sage or 2 tsp. Dried sage
\n1\/4 cup chopped cilantro
\n1 clove garlic (minced)
\n1\/2 fresh jalapeno, seeded and diced, or leave the seeds, you're eating it! (Optional)
\nSalt and pepper, to taste
\n<\/code>
\nWith your corn bread cut into chunks toss in your choice of sausage or mushrooms. Add the onions, celery and garlic and mix well. Add the broth slowly until it starts binding slightly. Don\u2019t overdo it or it will get mushy and kill the texture.
\nThe best part about this is you can add butter or other seasonings to your liking. It also holds up to mountains of flavor.
\nNow, oil the pan (9×13) and fill it, don\u2019t worry about pressing and compacting because that, too, will kill the final product. Bake for 30 minutes or until the top is golden brown. Take right to the table.
\nIf you have a request for something you want to see in the In Motion paper for solid edibles, hit me up, I’ll make it happen!<\/p>\n","protected":false},"excerpt":{"rendered":"