Corn bread and sausage stuffing

This is my family's stuffing recipe. I know Thanksgiving is far away, but I just made it for C.J.'s birthday last week and thought I'd share. It's never too early to start thinking about turkey day, right?

• One batch of cornbread (I have used Jiffy and it's good, but I prefer a non-sweet mix or recipe)
• An equal amount of bread (I like to use whole wheat or something more "rustic" than plain white bread)
• One pound of pork sausage fully cooked, drained, and crumbled (sage preferred)
• Fresh celery and onion, diced
• Sage (if not in the sausage already), poultry seasoning, salt and pepper to taste (you can play around with the seasonings - I don't have poultry seasoning so I don't add it)
• Chicken stock for liquid

In a large bowl, after the cornbread cools, crumble it into small pieces. Add an equal amount of bread cut up or torn apart to approximately the same size. Then mix in the sausage, vegetables, and seasoning. Then add enough of the chicken stock to the dressing to moisten it. Be careful not to add too much liquid or it will get mushy.

Bake in a covered oven dish at 350 degrees for approximately 30 minutes. If you want the top browned you can take the lid off for the last few minutes of cooking.

Sausage & Egg Casserole

(Picture courtesy of Google Images)

This is a super easy casserole. You can make it for breakfast, for dinner and even for potlucks. I mainly use it when we have brunches for baby showers. Hope you guys like it.

6 Slices of white bread, cubed

1 pound of sausage, crumbled, browned and drained (I found the sausage in the frozen isle of IGA)

1 1/2 cups shredded cheddar cheese

8 eggs, beaten

2 cups of milk

1 teaspoon of salt

Pepper to taste

Take the cubed bread and place evenly in a greased 9x13 pan. Sprinkle sausage and cheese evenly over cubed bread. In a mixing bowl mix eggs, milk, salt and pepper. Pour egg mixture over cheese. Cover and refrigerate overnight. Bake at 325 F for 45 mins.

You can also add some green chiles, mushrooms and onion to this recipe. Just play with it and see what works best for you.

Breakfast casserole

I cooked this casserole today and it turned out great. It fed seven people with a little left over so it's perfect for a crowd and was easy to whip up.


INGREDIENTS
1 pound pork sausage
1 (8 ounce) package refrigerated crescent roll dough
10 eggs, beaten
3/4 cup milk
1 cups shredded mozzarella cheese
1 cups shredded Cheddar cheese
1 teaspoon dried oregano
1 cup chopped bell pepper (optional)
Dash of salt and pepepr

DIRECTIONS
Brown sausage and bell pepper.

Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.

Line the bottom of the prepared baking dish with crescent roll dough, and sprinkle with crumbled sausage and peppers. In a large bowl, mix beaten eggs, mozzarella, and Cheddar. Season the mixture with oregano, and pour over the sausage and crescent rolls.

Bake 25 to 30 minutes in the preheated oven, or until a knife inserted in the center comes out clean.

Note: After 30 minutes of baking there was liquid on the top of the casserole still so I baked a little longer, almost 40 minutes. Even after 40 minutes there was still some liquid but layer of dough on the bottom was brown so I took it out. A knife came out clean and after sitting a few minutes the liquid dried off. So, I should have taken it out sooner just as the recipe said. Don't be fooled by a little liquid on top.