Sausage Cornbread Stuffing

Name: Sausage Cornbread Stuffing
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Southern
Ingredients: 3 ribs celery, small dice; 710 milliliters chicken stock; 2 liters stale cornbread, cut into 1-inch cubes; 473 milliliters dried cranberries; 3 cloves garlic, smashed and finely diced; 12 servings Kosher salt; 12 servings Extra-virgin olive oil; 1 large onion, small dice; 3 sprigs rosemary, leaves finely chopped; 10 sage leaves, finely chopped; 454 grams spicy sausage, casing removed, broken into bite-size chunks; 177 milliliters coarsely chopped walnuts

Sausage Cornbread Stuffing might be just the side dish you are searching for. This recipe serves 12. One serving contains 542 calories, 12g of protein, and 35g of fat. A mixture of spicy sausage, chicken stock, rosemary, and a handful of other ingredients are all it takes to make this recipe so tasty. It will be a hit at your Thanksgiving event. This recipe is typical of Southern cuisine. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Watch how to make this recipe.

Preheat the oven to 350 degrees F.

Equipment you will use

Oven

Coat a large saute pan with olive oil, add the onions and celery and saute over to medium heat. Season with salt and cook until the vegetables start to become soft and are very aromatic.

Ingredients you will need

Vegetable

Olive Oil

Celery

Onion

Salt

Equipment you will use

Frying Pan

Add the sausage and cook until the sausage begins to brown. Stir in the garlic and saute for another 1 to 2 minutes.

Ingredients you will need

Sausage

Garlic

Add the walnuts, sage and rosemary and cook for another minute, then remove from heat.

Ingredients you will need

Rosemary

Walnuts

Sage

In a large bowl mix together the cornbread, cranberries, and the sausage mixture.

Ingredients you will need

Cranberries

Cornbread

Sausage

Equipment you will use

Bowl

Add chicken stock and knead with your hands until the bread is very moist, actually wet. Taste to check for seasoning and season with salt, if needed and transfer to an ovenproof dish.

Ingredients you will need

Chicken Stock

Seasoning

Bread

Salt

Bake the stuffing until it is hot all the way through and is crusty on top, about 30 to 35 minutes. MMMMM...stuffing!

Ingredients you will need

Stuffing

Equipment you will use

Oven

Equipment

Oven

Frying Pan

Bowl

Ingredients

Servings:

3ribs

celery, small dice 710milliliters

chicken stock 2liters

stale cornbread, cut into 1-inch cubes 473milliliters

dried cranberries 3cloves

garlic, smashed and finely diced 12servings

Kosher salt 12servings

Extra-virgin olive oil 1large

onion, small dice 3sprigs

rosemary, leaves finely chopped 10

sage leaves, finely chopped 454grams

spicy sausage, casing removed, broken into bite-size chunks 177milliliters

coarsely chopped walnuts

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Cornbread works really well with Riesling, Sparkling Wine, and Zinfandel. 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 Schloss Vollrads Riesling Spatlese with a 4 out of 5 star rating seems like a good match. It costs about 29 dollars per bottle.