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My husband LOVES cornbread so when I came across the Jimmy Dean® sausage cornbread stuffing recipe (found here) I knew I had to try it out. I decided to pair the stuffing with a traditional Brazilian BBQ menu because I wanted to try it with different flavor profiles, especially since we’re having Thanksgiving dinner in a few days and I could use the same Jimmy Dean® Premium Pork Roll Sausage in the feijoada (more on that later.)
So full disclosure, I’m not a huge corn bread fan, but this stuffing was really, REALLY good! Everyone loved it so much they asked for it again for Thanksgiving dinner. When I host Thanksgiving I want to make sure all of the guests attending will have a foods that they’ll love, so of course I said I would make it again. It complimented the meal very well with the sweetness of the cornbread and the savory sausage, it was SO delicious. If you’re looking for a great sausage cornbread stuffing recipe (click HERE to print it out) and you can grab all of your ingredients at a Meijer store near you, this recipe is sure to please…
- 1 pkg. Jimmy Dean® Premium Pork Roll Sausage (Sage or Regular)
- 2 cups chopped celery
- 1 cup finely chopped onion
- 4 cups coarsely crumbled cornbread, toasted
- ¼ cup chopped fresh parsley
- 1 teaspoon poultry seasoning
- 1 cup chicken broth
- 1 egg, lightly beaten
- ½ cup chopped pecans (optional)
- Preheat oven to 325°F. Cook sausage, celery and onion in large skillet over MEDIUM-HIGH heat 8-10 minutes or until sausage is thoroughly cooked, stirring frequently; drain. Spoon into large bowl.
- Add cornbread, parsley and seasoning; mix lightly. Add broth and egg; mix just until blended. Stir in pecans, if desired.
- Spoon into lightly greased 2-quart casserole or soufflé dish; cover.
- Bake 45 minutes or until thoroughly heated, uncovering after 35 minutes.
For the 4 cups crumbled cornbread needed to prepare this recipe, bake 1 pkg. (8.5 ounces) corn muffin mix according to the package directions for the pan of cornbread. Cool, then coarsely crumble. To toast the crumbled cornbread, preheat oven to 400°F. Spread the cornbread onto bottom of large shallow baking pan. Bake 10 minutes or until lightly browned, stirring after 5 minutes.)Growing up my mom would make rice and feijoada (beans, pronounced: fey-jwah-duh) with almost every meal. I didn’t realize it wasn’t normal, for friends mom’s who weren’t from Brazil, until I was about twelve and they didn’t serve rice and beans as a side dish with foods like spaghetti, seriously. Even though I grew up eating it all the time, taking it mostly for granted, when I make it now my friends and family go crazy over it, kind of like they did with the sausage cornbread stuffing!
The whole meal turns into “Brazilian BBQ” dinner party with the feijoada as one of the favorite dishes served. I would describe feijoada as a bean stew made with pinto beans, onions, garlic, bacon, link and roll sausage, its traditionally served over rice or with barbecued meats. Is your mouth watering yet? The menu for this dinner party included grilled chicken, beef, and shrimp as the main proteins. For the sides, I served sausage cornbread stuffing, rice, vinaigrette (Brazilian salsa), pao de queijo (Brazilian cheese bread) and my favorite part of the meal: Feijoada! What recipes will you be making for the holidays to #SavorTheSeason ?
Lets talk about how to make this savory feijoada. Make sure you use Jimmy Dean® Roll Sausage (found at Meijer grocery store) there is a big flavor difference in quality compared to other brands I’ve used, so use Jimmy Dean®. You can find in the refrigerated meats section, right next to the bacon and breakfast sausage. Or if convenience is your scene, did you know that Meijer offers Curbside pickup? You simply send them your list and the nice people at Meijer’s will do all of the shopping for you, and have it ready for you at your convenience (either walk-in or drive-up) I love that!
Brazilian Style Feijoada Recipe
- 8 cups pinto beans
- 1 cup chopped white onion
- 2 tbs minced garlic
- 3/4 cup crumbled bacon
- 2 cups sliced link sausage
- 1 16oz Jimmy Dean® Premium Pork Roll Sausage
- Salt and Pepper to taste
Soak the pinto beans in a large bowl, completely submerged in water overnight, or at least 8 hours. The beans will soak in lots of the water, make sure to add more water to cover if needed.Transfer the beans and the water to a crockpot. Make sure they are completely covered (add a little water if needed, no excess.) Cook the beans on high for 8 hours.Keeping the beans cooking in the crockpot, cook onion, bacon and garlic together on medium/high in a large pot, stirring often.Allow the onions, garlic and bacon to caramelize.Add the sliced link sausage and Jimmy Dean® Premium Pork Roll Sausage, to the mixture. Salt and pepper the meat to taste, don’t go too crazy, you can add more as needed later.Continue to mix the sausage and cook everything together, chopping up the sausage as it cooks. Once all of the meat is cooked, add the entire contents of the cooked crockpot beans to the cooked meat mixture. Salt and pepper again to taste. The fat from the meat will rise to the top as it simmers in the pot. Cook for another 30 minutes on medium/high stirring often.
After 30 minutes the fat will pull toward the center of the pot. Remove desired amount with a spoon or by dipping a paper towel onto the top of the fat, discard fat.
Cook for an additional 20 minutes stirring often. Serve with rice and your choice of Brazilian barbecued meats and sides. This dish also makes great leftovers and freezes well too.
My Brazilian dinner parties keep the focus on the food, but I still wanted it to feel like a nice dinner. I tied in the brazilian flag colors of green, blue and yellow into the simple tablescape with the plate, napkin and gold charger. I used fresh herbs, green candles and lemons and limes as the centerpiece to keep things simple and fresh
Here is what my plate looked like, Brazilian food is not very dainty. The only rule when building a plate of Brazilian food it to let it all the flavors come together. The more you mix the flavors of different dishes and sides, the better it tastes.