Sausage cornbread stuffing
Looks like a lot of ingredients, but this stuffing recipe is actually very simple to make and is exceedingly delicious.
I suspect this will be my go-to recipe for stuffing.
- olive oil
- 1 large onion, small dice
- 3 stalks celery, small dice
- salt
- …
- 1 lb hot Italian sausage
- 3 cloves garlic, finely minced
- …
- 3/4 cup chopped walnuts
- 10 sage leaves, finely chopped
- 3 sprigs rosemary leaves, finely chopped
Film a large saute pan with olive oil, add the vegetables and salt, and saute over medium-high heat until the veggies soften and smell wonderful.
Add the sausage to the pan in chunks and cook until it begins to brown. Add the garlic and cook for another 2 minutes.
Add the nuts and herbs and cook for another minute, then remove from heat.
- 10 cups stale cornbread, cut into 1-inch cubes
- 2 cups dried cranberries
- sausage mixture from above
- …
- 3 to 4 cups chicken broth
In a big bowl, mix together the cornbread, cranberries, and sausage mixture.
Add the chicken stock then use your impeccably clean hands to mush it all together. The stuffing should be very moist, almost wet.
Transfer to an oven-proof baking dish (11x13) and bake at 350° for 30-35 minutes until crusty on top and hot all the way through.
Servings: 12
Credits: Anne Burrell, FoodNetwork.com