Sage Sausage Corn Bread Stuffing from Hatfield®

Name: Sage Sausage Corn Bread Stuffing from Hatfield®
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Southern
Ingredients: 4 slices bacon; 1 teaspoon baking powder; 1 teaspoon baking soda; 355 milliliters finely chopped celery; 2 larges eggs; 118 milliliters chopped fresh parsley; 1 teaspoon minced fresh sage; 1 teaspoon minced fresh thyme; 1 green bell pepper, seeded and diced; 118 milliliters heavy cream; 355 milliliters milk; 473 milliliters chopped onions; 1 orange bell pepper, seeded and diced; 118 milliliters orange juice; 0 teaspoons freshly ground pepper; 1 red bell pepper, seeded and diced; 1 teaspoon salt; 1 Tbsp sugar; 414 milliliters yellow cornmeal

Sage Sausage Corn Bread Stuffing from Hatfield® requires roughly 1 hour from start to finish. This gluten free recipe serves 8. This side dish has 314 calories, 9g of protein, and 15g of fat per serving. It can be enjoyed any time, but it is especially good for Thanksgiving. This recipe is typical of Southern cuisine. A mixture of celery, sage, baking soda, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

To make cornbread, heat oven to 450 degrees F. In a large skillet over high heat, cook bacon until crisp.

Ingredients you will need

Cornbread

Bacon

Equipment you will use

Frying Pan

Oven

Drain bacon on paper towels, chop, and set aside. Reserve bacon grease.

Ingredients you will need

Bacon

Equipment you will use

Paper Towels

Grease an 8-inch square glass baking pan with bacon grease. Set aside. In a large bowl, combine bacon, cornmeal, sugar, baking powder, baking soda, and salt, and mix well.

Ingredients you will need

Baking Soda

Bacon

Cornmeal

Sugar

Salt

Equipment you will use

Glass Baking Pan

Bowl

In a separate bowl, whisk together milk, cream, and eggs.

Ingredients you will need

Cream

Egg

Milk

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Whisk

Bowl

Add the milk mixture to the cornmeal mixture and whisk just until blended.

Ingredients you will need

Cornmeal

Milk

Equipment you will use

Whisk

Place the empty pan into the oven and heat until the bacon grease just begins to smoke.

Ingredients you will need

Bacon Drippings

Equipment you will use

Oven

Frying Pan

Pour in the batter and bake until the top is brown and a toothpick inserted in the center comes out clean, 20 to 25 minutes. Cool completely on a wire rack.

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Toothpicks

Wire Rack

Oven

For the stuffing, in a large nonstick skillet over high heat, cook sausage until slightly brown, breaking it up with a spoon, about 3 minutes.

Ingredients you will need

Stuffing

Sausage

Equipment you will use

Frying Pan

Add onions, celery, and peppers, reduce heat to medium and continue to cook, stirring occasionally, 10 minutes more.

Ingredients you will need

Peppers

Celery

Onion

Cut the corn bread into cubes and transfer to a large bowl. Stir in sausage mixture until well combined.

Ingredients you will need

Cornbread

Sausage

Equipment you will use

Bowl

Add parsley, sage, thyme, salt, and pepper and mix well. In a cup, whisk orange juice and eggs until well blended, then stir into stuffing.

Ingredients you will need

Orange Juice

Stuffing

Parsley

Pepper

Thyme

Egg

Sage

Salt

Equipment you will use

Whisk

The stuffing can be baked off in a pan or stuffed into your turkey or pork loin.

Ingredients you will need

Pork Loin

Stuffing

Whole Turkey

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Frying Pan

Equipment

Ingredients

Servings:

4slices

bacon 1teaspoon

baking powder 1teaspoon

baking soda 355milliliters

finely chopped celery 2larges

eggs 118milliliters

chopped fresh parsley 1teaspoon

minced fresh sage 1teaspoon

minced fresh thyme 1

green bell pepper, seeded and diced 118milliliters

heavy cream 355milliliters

milk 473milliliters

chopped onions 1

orange bell pepper, seeded and diced 118milliliters

orange juice 0teaspoons

freshly ground pepper 1

red bell pepper, seeded and diced 1teaspoon

salt 1Tbsp

sugar 414milliliters

yellow cornmeal

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Riesling, Sparkling Wine, and Zinfandel are my top picks for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The Zilliken Rausch Riesling Spatlese with a 4.7 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.

Zilliken Rausch Riesling Spatlese

Fruit driven finesse is marked with a delicate florality in this late-picked Riesling. Notes of vineyard peach, grapefruit, juicy lemon and ripe passion fruit come together on a creamy, concentrated palate rich with melon and candied lemon peel. Stunning exchange of racy acidity and layered sweetness together form a perfectly poised whole. The long, juicy finish and fantastic vintage hint at a beautiful future yet to come.