Stuffing

So the easiest recipe for stuffing (or dressing as they call it in the South) which  everybody likes, is to take a box of cornbread Stove Top stuffing (the cornbread flavor Stove Top is better than the other flavors), cooked to the directions on the side of the box, with some added Jimmy Dean sausage links.   I have played with everything from homemade stuffing (inside the bird), to Pepperidge Farms with oysters.   Everyone likes this Stove Top recipe, but a lot didn’t like my attempts at more elevated stuffing.

And then in a separate nonstick frying pan brown half of a package of Jimmy Dean sausage links, cut into 1 cm slices.   Then pour all of the Jimmy Dean, including the grease drippings into the top of the already made stuffing and stir.

This keeps on the stove, relatively indefinitely at the warm setting, which is a bonus because it doesn’t take up any of your oven space, leaving room for the bird, ham and/or side dishes.

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For the leftovers, add a can of drained corn and a handful of chopped Hatch green chiles, to elevate it from a boring leftover side to an interesting new main.