Corn Bread Stuffing with Avocados

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Servings:

• Recipe serving size:
• Number of servings: Adjust Reset

Ingredients:

• 1 package corn bread mix, prepared as directed on package, or homemade corn bread
• 2 ripe, fresh avocados, halved, pitted, peeled and diced
• 1 lemon, juice only
• 2 Tbsp. butter
• 1 cup onions, chopped
• 1 cup celery, chopped
• 1 lb. pork sausage (casings removed)
• 1 Tbsp. fresh sage, chopped
• 1/4 fresh parsley, chopped
• 2 cups chicken stock

Instructions:

1. Prepare your favorite cornbread recipe the day before making the stuffing recipe.
2. Gently toss diced avocado with lemon juice and set aside.
3. In a large stainless skillet, add butter to hot pan. Next add onions and celery and sauté until soft (about 3 minutes).
4. Add sausage to skillet, breaking it up as it cooks. Cook until brown (about 5 minutes), drain any fat.
5. In a large bowl, crumble the pre-cooked cornbread. Add the hot ingredients and toss lightly until mixed.
6. Next add the fresh herbs, and mix in the chicken stock 1/2 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.
7. Place stuffing mixture into a large casserole dish and bake at 350 degrees F for 30 minutes.

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