1 lb Hatfield® Recipe Essentials® Country Ground Sausage
2 cups onions, chopped
1½ cups celery, finely chopped
½ red bell pepper, diced
½ orange bell pepper, diced
½ green bell pepper, diced
Your favorite cornbread
½ cup fresh parsley, chopped
1 tsp fresh sage, minced
1 tsp fresh thyme, minced
1 tsp salt
⅛ tsp freshly ground pepper
½ cup orange juice
2 large eggs
8×8 pan of cornbread
Preparation:
In a sauté pan over medium high heat, cook sausage, stirring and breaking up with a spoon. Cook until sausage is slightly browned, about 3 minutes.
Add onions, celery, and peppers. Reduce heat to medium and continue to cook, stirring occasionally, for 10 minutes more. Cut the cornbread into cubes and transfer to a large bowl. Stir in sausage mixture until well combined. Add parsley, sage, thyme, salt, and pepper and mix well. In a cup, whisk orange juice and eggs until well blended, then stir into stuffing.
The stuffing can be baked off in a pan or stuffed into a turkey or pork loin.
Bake at 350°F for 25 minutes and internal temperature reaches 145°F.