Скачать или смотреть Thanksgiving Series Day 3: Cornbread Stuffing w/ Chicken Sausage | Flavor4Dinner

Not traditional but still packed full of flavor! This recipes provides the perfect balance of savory, spice and a touch of sweetness - a true must try this holiday season😋

💫Gratitude season is here, and I’m bringing you all the flavors & moments that make Thanksgiving unforgettable. From now until the big day I’ll be showing you a little of everything from creative flavorful twists to timeless classics, this series is all about celebrating food, family, and togetherness. Let’s make this year the most FLAVORFUL yet—share with a friend & stay tuned for more! Check out my story for sneak peaks into day 4🔥

📖Full recipes here: www.flavor4dinner.com

Notes:

🌽Why do we toast the cornbread?
To dry it out so it can more affectively absorb the liquid.

🌽How long can this last?
This can last up to 4 days in the fridge.

🌽Can I Freeze this?
Yes! Transfer to a Ziplock bag or a good airtight container and freeze for up to 3months. Allow to thaw overnight in the fridge, then bring to room temperature before reheating. To reheat, cover with foil and bake at 350F until warmed through (timing will vary depending on how much you are reheating at this time-30min is a good start) Remove the foil for the last 15min to get that crispy crust back on top! If it looks or feels dry prior to reheating, add a little stock to bring it back to life.

🌽What’s the difference between stuffing & dressing?
They are used interchangeably however there is a real difference: Stuffing is referred when the recipe is cooking inside the cavity of the chicken or turkey, while Dressing is the opposite, cooked separately from the poultry of choice. I grew up with “stuffing” so that why I used that name in my recipe but you an take this exactly recipe and “stuff” it inside of your bird as well :)

What did you call it growing up?


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