I'm a proud member of The Foodie Blogroll and through that relationship I was recently given a chance to come up with a recipe using Mrs. Cubbison's Cornbread stuffing mix. I spent a few days mulling over what to do with the stuffing mix, because I wanted to come up with something that would be fitting for the upcoming holiday season. Actually though, I think this dish would be perfect anytime of year.
Thanksgiving Tips to help get my creative juices flowing. If you need any inspiration for Thanksgiving, I highly suggest visiting thanksgivingtips.com. Also the Mrs. Cubbison's Facebook page has great info to make your holiday the most delicious ever.
While you're there, check out the fascinating "Thanksgiving Survey" with all kinds of fun facts about how we celebrate the holiday in different parts of the Country! For example, did you know that what you call stuffing might depend on where you live? Southerners say “dressing” while people in the East, Midwest and West say “stuffing?” Or that people in the South spend the most time with their meal preparation (2 to 3 days before) while those in the West spend a full day or less in the kitchen. Most everyone spends at least half the day in the kitchen on Thanksgiving Day.
Okay, on to the recipe I came up with.
Sausage Stuffed Vegetables
- 3 large bell peppers
- 4 portabella mushrooms
- 2 zucchini
- 16 oz roll Bob Evans Savory Sage sausage
- 12 oz package Mrs. Cubbison's seasoned cornbread stuffing mix
- 2 to 2.5 cups chicken broth
- 3 strips thick cut bacon, crumbled
- 1 large onion, minced
- 2 cloves garlic, minced
- 2 ribs celery, minced
- Mushroom stems, insides of zucchini, any bell pepper trimmings
- 1/2 teaspoon red pepper flakes
- Salt and pepper to taste
- 1 cup freshly grated Parmesan cheese
- Bacon grease from cooking the bacon
- Preheat oven to 400° F.
- Wash and prep all vegetables. Halve peppers lengthwise, remove stems and seeds. Remove stems and gills from mushrooms. Halve zucchini lengthwise and remove insides with a spoon to form a boat.
- Reserve any trimmings from the zucchini, peppers and mushrooms that are edible to chop and saute for the stuffing.
- Fry bacon until crisp, set aside and crumble when cool enough to handle. Reserve rendered grease to coat vegetables before filling and baking.
- Chop finely the onion, garlic, celery and saved vegetable trimmings.
- In a large pot brown and crumble the sausage. Drain all but a couple tablespoon of the sausage drippings.
- Add red pepper flakes to sausage, mix.
- Add chopped onion, garlic, celery and veggie trimmings to the cooked sausage and saute until tender.
- Add 2 cups of chicken broth to the pot with the cooked sausage and vegetables, bring to a simmer.
- Remove pot from heat and add both sleeves of Mrs. Cubbison's Cornbread stuffing, combine well, cover and allow to steam for 5 minutes.
- Add more chicken stock if needed, up to a 1/2 cup. At this point the mixture should be slightly more moist than you want the finished product to be.
- Add crumbled bacon to stuffing mixture and combine well.
- Taste stuffing mixture and add salt and pepper to taste.
- With a BBQ brush, coat the peppers, mushrooms and zucchini boats with bacon grease, inside and out.
- Stuff the vegetables loosely with the sausage stuffing mixture.
- Place the stuffed vegetables on a foil lined baking sheet.
- Bake for 30-40 minutes, until vegetables are tender to your liking.
- Remove from oven and sprinkle grated Parmaesian cheese over the top of each vegetable and return to the oven until cheese melts slightly. 5 minutes at most.
This sponsorship is brought to you by Mrs. Cubbison's who we have partnered with for this promotion. The Adventures of Kitchen Girl was compensated for this post, but all views and opinions are her own.