Kimberly Harper shared her recipes for two kinds of stuffing: traditional with bread cubes, butter, chicken broth, sauteed celery, onions and mushrooms, throw in some fresh herbs (pictured above), chopped walnuts and apple and some kind of meat, like sausage. Or cornbread stuffing with chopped pecans, dried cranberries, jalapenos and spicy sausage.
For Traditional Stuffing Kim says,
The traditional stuffing is the same except it's the Mrs. Cubbison's traditional seasoned box and I use mild sausage, yellow onions, walnuts and apples, instead of the spicy sausage, green onions, pecans and cranberries.
Untraditional Cornbread Stuffing
1/2 lb spicy sausage
1 box of Mrs. Cubbison's Cornbread stuffing,
1 cup of butter
1 cup of diced celery
1cup of diced green onions
1 cup of chopped fresh mushrooms
1 cup of chopped pecans
1/2 cup (or more) of dried cranberries
1/2 cup of chopped fresh jalapenos
I cook a half pound of spicy sausage in a frying pan, remove the sausage and cook the veggies with the butter in the sausage grease until a bit softened, then add the nuts, fresh herbs like thyme, sage and rosemary, and cranberries for a few minutes. I add all of that and 1 1/2 cups of chicken broth to the stuffing mix, put into a greased 9X13 baking pan, and cook covered with foil at 350 for 40 minutes. This recipe is great because it's easily customizable to what you have and what flavors you want to accent.