Serves: 10

Cook Time: 30 Minutes

Smithfield Product: Breakfast Sausage

Ingredients

• 1 pound Paula Deen Breakfast Sausage, mild or hot
• 4 1/2 cups prepared cornbread, crumbled into large pieces (1 box Jiffy)
• 4 cups fresh French bread, cubed
• 1 tablespoon vegetable oil
• 5 tablespoons melted butter, divided
• 2 cups onion, chopped
• 2 cups celery, chopped
• 1 tablespoon fresh thyme, minced
• 1 teaspoon ground sage
• 2 eggs
• 2/3 cup chicken or turkey stock
• 1 cup pecans, chopped and toasted

Steps

Preheat oven to 350 degrees F. In a large mixing bowl, gently toss together cornbread and French bread. Set aside. In a large saute pan over medium heat brown sausage and remove from pan. Add oil and 1 tablespoon of butter to the rendered drippings in the pan and saute onions, celery, thyme and sage until onions are translucent. Add mixture to the large mixing bowl of bread.

In a small mixing bowl, whisk together the eggs, stock and remaining 4 tablespoons of butter. Pour mixture over contents of large mixing bowl. Add pecans and gently fold together. Try not to break up the cornbread too much by overworking.

Pour mixture into a prepared 9" round glass baking dish and bake uncovered for 30 minutes.

This recipe was specially prepared and created by Paula Deen for Smithfield. Recipe and photo courtesy of Smithfield.