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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Cornbread and Sausage Stuffing Recipe

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This recipe for Cornbread and Sausage Stuffing is from The best of times are always found when Family and Friends gather round..., one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Extra-virgin olive oil
1 large onion, small dice
3 ribs celery, small dice
Kosher salt
1 pound spicy sausage, casing removed, broken into bite-size chunks
3 cloves garlic, smashed and finely diced
¾ cup coarsely chopped walnuts
10 sage leaves, finely chopped
3 sprigs rosemary, leaves finely chopped
10 cups stale cornbread, cut into 1-inch cubes (we used 5 cups of seasoned cornbread stuffing mix and 5 cups of regular seasoned stuffing mix).
3 to 4 cups chicken stock
Directions:
Directions:
Preheat the oven to 350º. Coat a large saute pan with olive oil, add the onions and celery and saute over medium heat. Season with salt and cook until the vegetables start to become soft. Add sausage and cook until sausage begins to brown. Stir in the garlic and saute for another 1-2 minutes. Add walnuts, sage and rosemary. Cook for another minute, then remove from heat.
Mix together seasoned bread cubes and the sausage mixture. Add chicken stock and knead with your hands until bread is very moist, actually wet. Taste for seasoning. Add salt or add'l seasoning (pepper, poultry seasoning) as needed. Transfer to an ovenproof dish. Bake 30-35 minutes or until stuffing is hot all the way through and crusty on top.
Number Of Servings:
Number Of Servings:
10-12

 

 

 

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