Wednesday, November 25, 2009

Stuff This!

I just made up a new stuffing recipe.  And I did it just in time to be too late for anyone else to try it for their Thanksgiving bird.  But, Christmas is coming up so there is a second chance.  This stuffing is one that will be loved by those pepper heads out there.  It is full of black pepper!  Not just a sprinkling or a pinch or a teaspoon, but a whole tablespoon of the peppery goodness.  Then, to make it even more of a peppery delight, add a bit of Penzey's Bicentennial rub to the mix.  This will send your tastebuds into orbit!  All this pepper is finally calmed with the addition of a touch of sweet in the form of dried currants.  Give it a try.

Currant Cornbread Stuffing

1/4 lb sausage of choice

1/2 onion, chopped

1/4 stick butter

1/4 cp coconut oil

1 1/4 cp water

1/2 14 oz bag cornbread stuffing

1/2 cp dried currents

1/2 cp pine nuts

1 tbs black pepper, or less to taste

1 tsp Pensey’s Bicentennial Rub

1 tsp poultry seasoning

1 tsp marjoram

Saute sausage and onions with butter and coconut oil until saugsage is cooked through. Add water and bring to boil. Remove from heat and add cornbread. Toss until evenly moist. Add remaining ingredients and toss until well blended. Stuff your bird or bake as is!

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