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Cornbread and Sausage Stuffing

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Source: Fine Cooking - Issue No. 24

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Active Time:  15 Minutes
Total Time:  1 Hour
Yield:  12 to 14 cups

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

Other necessary recipes:
Basic Cornbread

Cornbread and Sausage Stuffing Recipe at Cooking.com

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.

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.

Serving size = 1 cup

Recipe reprinted by permission of Fine Cooking Magazine. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: 12 to 14 cups

Calories:

201

Fat. Total:

11g

Fiber:

Carbohydrates, Total:

18g

Sodium:

683mg

% Cal. from Fat:

49%

Cholesterol:

41mg

Protein:

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