Yam Sausage Cornbread Stuffing ♭
Tucked away in a storage cabinet in my kitchen I found a small metal box of recipes that date back at least 40 years. In it was this recipe that once I enjoyed, back before my diet became so restricted. If yours is not, I recommend it highly as a tasty alternative to the stuffings (or dressing, if not stuffed in the meat while cooking) that you ordinarily make during holiday occasions.
As written, it was intended to be stuffed into a Crown Roast of Pork for cooking, and, I might say, that is a mighty good use of it. But it will also side well with roast turkey or glazed ham.
- 1 tbsp olive oil
- 1 medium onion, chopped
- ¼ cup celery, diced
- 1 medium apple, cored, peeled, dice
- 1½ cups turkey sausage, cooked, crumbled
- 1 cup yellow cornmeal
- ½ cup all purpose flour, sifted
- 1 tsp baking powder
- ¾ cup fat-free milk
- 1½ cups yams, peeled, cooked, mashed
- 1 tsp ground sage leaves
- ¼ tsp dried rosemary
- 1 tbsp garlic powder
- 1 tbsp dried parsley leaves
- salt and pepper, to taste
In a large sauce pan Sauté the onion, celery, and apple until the onion becomes translucent, about 5 minutes.
Mix in the crumbled sausage, cornmeal, flour, baking powder, and milk. Add the yams and seasonings and stir well. Salt and pepper, to taste.
Pack the mixture into a Crown Roast of Pork and cook the roast as directed by your butcher. Otherwise, transfer the mixed ingredients into a baking dish and bake, uncovered, at 350° F for 1½ hours.
Remove to a serving dish and serve.
Serves 8 to 10.