What would that Thanksgiving feast be without stuffing? And lots of it?This cornbread-stuffing recipe comes from George Duran of Food Network.WORLD'S BEST CORNBREAD STUFFING2 hot Italian sausages2 tablespoons extra-virgin olive oil1 cup chopped carrot1 cup chopped celery1 cup chopped onionKosher saltFreshly ground black pepper1/2 bunch fresh sage, leaves chopped4 large corn muffins3 large eggs1/2 cup, chicken stock, plus more if neededNonstick cooking sprayHeat the oven to 350 degrees F.Remove the casings from the sausages. Heat 1 tablespoon of the olive oil in a skillet over medium-high heat and add the sausage meat. Cook, breaking up the meat into small pieces, until browned and cooked through, about 5 minutes. Drain on a paper-towel-lined plate and set aside to cool while you cook the vegetables. Wipe out any excess fat from the pan with paper towels.Heat 1 tablespoon of oil in the same skillet over medium-high heat. Add the carrots, celery and onion. Season with salt and pepper and add the sage. Cook until the vegetables are soft, about 10 minutes. Set aside to cool a bit.Crumble the corn muffins into a large bowl. Put in the cooled sausage and vegetables. Add the eggs and 1/4 cup chicken stock. Using your hands, mix well, adding more stock if the stuffing is too dry.Spray a 2-quart ovenproof baking dish with cooking spray. Put the stuffing into the dish and bake for 45 minutes to 1 hour, or until the top is browned and crispy.-- www.foodnetwork.com(Distributed by Scripps Howard News Service, http://www.scrippsnews.com)
Cornbread/sausage stuffing
Try it!
Post new comment