Storm the Cassoulet

Cornbread and Sausage Stuffing

on November 20, 2012

Ingredients

  • 1 pound fresh pork sausage, casings removed, crumbled (plus giblets, diced; optional)
  • 1 large onion, (about 2 cups), finely chopped
  • 3 celery, finely chopped (1 1/2 cups)
  • Coarse salt and ground pepper
  • 2 pounds prepared cornbread, cut into 3/4-inch cubes (12 cups)
  • 3 tablespoons finely chopped fresh sage
  • 3 large eggs, lightly beaten
  • 1 to 2 cups reduced-sodium chicken broth

Directions

  1. Preheat oven to 350 degrees. In a large nonstick skillet, cook sausage (and giblets, if using) over medium-high heat, stirring often, until browned and cooked through, 5 to 8 minutes. With a slotted spoon, transfer to a large bowl.
  2. To pan, add onion, celery, and 1/4 cup water. Reduce heat to medium; cook, scraping up browned bits with a wooden spoon, until vegetables soften, about 10 minutes. Season generously with salt and pepper. Add to sausage.
  3. Add cornbread, sage, and eggs to sausage and vegetables. Bring broth to a simmer in a small saucepan; pour 1/2 cup over stuffing, and toss gently (cornbread will break down into smaller pieces). If needed, add up to 1/2 cup more broth, until stuffing feels moist, but not wet. Stuff into turkey, using about 4 cups. Spoon remaining stuffing into a baking pan; it should reach the top. Refrigerate stuffing in pan and remaining broth separately, covered, until ready to bake.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: