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Corn Bread Stuffing with Hass Avocados Recipe
Hass Avocados help make this sausage and corn bread stuffing recipe moist and delicious!
Recipe courtesy of Jay’s Catering, Orange County, California
Recipe courtesy of Jay’s Catering, Orange County, California
Cook Time:
40 minutes
Re-Calculate: Ingredients
Ingredients:
- 1 package corn bread mix, prepared as directed on package, or homemade corn bread
- 2 ripe, Fresh Hass Avocados, peeled, seeded and diced
- 1 lemon, juice only
- 2 Tbsp. butter
- 1 cup chopped onions
- 1 cup chopped celery
- 1 lb. pork sausage (casings removed)
- 1 Tbsp. chopped fresh sage
- 1/4 chopped fresh parsley
- 2 cups chicken stock
Instructions:
- Prepare your favorite cornbread recipe the day before making the stuffing recipe.
- Gently toss diced avocado with lemon juice; set aside.
- In a large stainless skillet, add butter to hot pan. Next add onions and celery; sauté until soft (about 3 minutes).
- Add sausage to skillet, breaking it up as it cooks. Cook until brown (about 5 minutes), drain any fat.
- In a large bowl, crumble the pre-cooked cornbread. Add the hot ingredients and toss lightly until mixed. Next add the fresh herbs, and mix in the chicken stock ˝ cup at a time, just until dressing is moist. Be careful not to overdo the chicken stock. Just before you place in oven, fold in the diced avocado.
- Place stuffing mixture into a large casserole dish and bake at 350 degrees F for 30 minutes.
Serving Suggestions:
Perfect with turkey, of course! This stuffing recipe is also great with pork chops and chicken.
* Large avocados are recommended for this recipe. A large avocado averages about 5 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
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