Sausage Cornbread Stuffing

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

Sausage Cornbread Stuffing is a dairy free recipe with 10 servings. One portion of this dish contains approximately 14g of protein, 39g of fat, and a total of 626 calories. This recipe covers 13% of your daily requirements of vitamins and minerals. It works well as a side dish. A mixture of olive oil, sage leaves, kosher salt, and a handful of other ingredients are all it takes to make this recipe so yummy. It is perfect for Thanksgiving. From preparation to the plate, this recipe takes roughly 1 hour and 10 minutes.

Instructions

Preheat the oven to 350 degrees F.

Equipment you will use

Oven

Coat a large saute pan over medium heat, with olive oil and add the onions and celery. Season with salt and cook the vegetables until they 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 garlic and cook for 1 to 2 minutes. Stir in the sausage and cook until the sausage browns.

Ingredients you will need

Sausage

Garlic

Sprinkle in the sage and rosemary and remove from the heat.

Ingredients you will need

Rosemary

Sage

In a large bowl add the cornbread cubes and toss in the/sausage mixture.

Ingredients you will need

Cornbread

Sausage

Equipment you will use

Bowl

Add the chicken stock and knead with your hands until the bread is very moist and wet. Taste to check for seasoning and season with salt, if needed (it does). Stir in the walnuts and the dried cranberries.

Ingredients you will need

Dried Cranberries

Chicken Stock

Seasoning

Walnuts

Bread

Salt

Transfer to an ovenproof serving dish.

Roast until the stuffing is hot all the way through and it is crusty on top.

Ingredients you will need

Stuffing

Remove from the oven and serve.

Equipment you will use

Oven

MMMMM...stuffing!

Ingredients you will need

Stuffing

Equipment

Oven

Frying Pan

Bowl

Ingredients

Servings:

3ribs

celery, finely diced 710milliliters

chicken stock 2liters

stale cornbread, cut into 1-inch cubes 473milliliters

dried cranberries 3cloves

garlic, smashed and finely diced 10servings

Kosher salt 10servings

Extra-virgin olive oil 1large

onion, finely diced 3sprigs

rosemary, leaves chopped 10

sage leaves, finely chopped 454grams

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

coarsely chopped walnuts

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Riesling, Sparkling Wine, and Zinfandel are my top picks for Cornbread. 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. You could try Maximin Grunhaus Abtsberg Riesling Kabinett. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 42 dollars per bottle.

Maximin Grunhaus Abtsberg Riesling Kabinett

The delicate Kabinett style from the estate's very best vineyard. Always impressive with its explosive fruit, layered complexity and fine mineral structure.