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Active Time: 15 Minutes
Total Time: 1 Hour
Yield: 12 to 14 cups
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| Cornbread and sausage stuffing is full of color and flavor. For a stuffing with a bit of heat, use hot Italian sausage or even chorizo. |
RECIPE INGREDIENTS
| 3/4 lb. sweet italian sausage (without casings), cut in small chunks |
| 3 to 4 tablespoons rendered bacon fat or butter, if needed |
| 2 cups chopped onion |
| 1 1/2 cups finely chopped celery, including leaves |
| 1 1/2 cups finely chopped bell pepper, preferably a mix of red and green |
| 2 tablespoons finely chopped garlic |
| 1 tablespoon chopped fresh thyme or 1 tsp. Dried |
| Pinch dried chile flakes (optional) |
| 1 teaspoon salt |
| 1 recipe Basic Cornbread, crumbled |
| 1 cup chopped scallion |
| 1/4 cup chopped fresh flat-leaf parsley |
| 1/4 cup snipped fresh chives |
| Freshly ground black pepper to taste |
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Other necessary recipes:
Basic Cornbread
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DIRECTIONS
In a large skillet, cook the sausage over medium heat until browned. Remove with a slotted spoon and set aside. Add enough rendered bacon fat or butter to the pan to get about 5 Tbs. total fat. Add the onion, celery, peppers, garlic, thyme, chile flakes, and salt. Cook briefly until the onion is softened. With a wooden spoon, scrape up any browned bits in the pan. Combine in a large bowl with the crumbled cornbread, scallions, parsley, chives, and pepper. Toss to combine. Bake in the bird or in a casserole.
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Stuff the bird -- or, if baking some or all of the stuffing in a casserole, pour a cup or two of stock over the stuffing to replace the juices the stuffing would have absorbed from the bird. Bake it covered until heated through, 45 min. to 1 hour. For a crunchy top, uncover it for the last 15 min. of baking.
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Serving size = 1 cup
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Recipe reprinted by permission of Fine Cooking Magazine. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: 12 to 14 cups
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| Carbohydrates, Total: |
18g |
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