Aloha Friday Recipe: Portuguese Cornbread Stuffing

November 16th, 2007

15 ounces Portuguese sausage,
5 ounces each, onion, celery and carrot
1 quart cornbread
1-12 cups chicken broth
Salt and pepper to taste

Dice Portuguese sausage. Heat canned chicken stock until hot. Dice carrots, onions, celery and garlic. Sauté vegetables in olive oil or butter in a Teflon pan while in another skillet cooking the Portuguese sausage. Drain fat. Crumple corn bread and mix with vegetables and sausage. Pour hot chicken stock over for texture. Bake at 350 degrees for 25 minutes.

Recipe courtesy of Honolulu Star Bulletin

Have a Happy Thanksgiving next week!