I have been tweaking this recipe for about 10 years. My family loves it and specifically requests it every Holiday Season. A few GREAT features include: 1) it contains no egg so it is pretty much ready to eat when the final mixing is done; 2) you can scale it up or down simply by changing the amount of cornbread and liquid; 3) it works great as a stuffing for cooking the bird or as a side dish; 4) it can be prepared ahead of time and heated up as needed for serving; and 5) GREAT for left overs!
1Cook cornbread in muffin pans per directions. (set aside) Best to do this 1-2 days ahead of time to allow the cornbread to dry out. I use 4 boxes of the Jiffy brand mix, but you can scale up on this as needed, depending on how many guests will be served.
2Chop all vegetables and nuts coarsely and set aside in a bowl.
3Combine all spices together and set aside in a bowl.
4Cook sausage in a large skillet. Use a skillet that will be large enough to contain ultimately all the ingredients except the cornbread, and that can be covered.
Once the sausage has begun to brown, add VEGETABLES & NUTS and then add SPICES. Stir frequently so this all stays well mixed and the sausage is broken up into small morsels.
Cook long enough that sausage is well done and vegetables are tender. There should be enough oil from the sausage, but you can add a little olive oil if needed to cook the vegetables.
5Dissolve bouillon cubes completely in boiling water.
6Add liquid to all the other ingredients in the skillet. Stir well. Cover and simmer for 30 minutes, stirring occasionally.
7Add cooked mixture to cornbread and mix with a spoon until all cornbread is moistened.