Sausage, Sage, and Cornbread Stuffing
Ingredients
- 1 piece cornbread
- 1 teaspoon oil
- 1 1/2 pounds talian sausage,
- 5 tablespoons unsalted butter, divided
- 1 medium yellow onion
- 4 ribs celery, diced
- 2 cloves garlic, minced
- 3 tablespoons sage leaves
- 3 tablespoons fresh parsley leaves
- 2 cups low sodium chicken stock
- 4 large eggs
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Instructions
- Preheat oven to 350°F. Cut the cornbread into 1/2-inch cubes; you should have about 8 cups. Spread them on a large rimmed baking sheet. Toast the cubes in oven for 10 minutes, flip, and toast 10 minutes more or until cubes look toasted and golden (about 20 minutes total). Let the cubes cool slightly, and then place in a large mixing bowl.
- Butter a 9 x 13-inch baking dish with 1 tablespoon butter. Set aside.
- Set a large, deep-sided skillet over medium-high heat. Add the canola oil and then sausage. Use a spoon to break sausage into smaller hunks as it cooks. Cook until the sausage nicely browned on all sides, 7 to 10 minutes. Transfer the sausage to a bowl and pour off pork fat.
- Turn the heat to medium and add 4 tablespoons butter. Add onions, celery, and a pinch of salt. Cook 7 minutes or until very tender and fragrant. Add garlic and cook 1 minute more.
- Spoon the onion mixture over the toasted cornbread. Fold in browned sausage, herbs, and stock. Taste and add salt as needed. Finally, fold in the eggs and mix until well combined. Some of the cornbread will crumble, which is fine.
- At this point, stuffing can be covered and refrigerated for 1 day.
- When ready, bake stuffing until piping hot and golden brown on top, 35 to 45 minutes. If the stuffing begins to brown too much on top during bake time, cover loosely with foil. Serve hot.,Love the recipe? Leave us some stars below!
Source
Original recipe: View Original