Thursday, November 27, 2014

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Cornbread and Sausage Stuffing

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TWC News: Cornbread and Sausage Stuffing
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YIELD:
1 9-by-13-inch baking pan

INGREDIENTS:
8 cups pre-baked cornbread, cubed
3/4 pound crumbled mild Italian sausage, browned
1 cup diced onion
1 cup diced celery
1 tablespoon vegetable oil
2 minced cloves garlic
2 tablespoons finely minced fresh sage
1 tablespoon fresh chopped thyme
2 beaten eggs
1 1/2 - 2 cups chicken stock
Salt and pepper to taste

PROCEDURE:
Cut the baked cornbread into 1-inch cubes for a total of 8 cups. Then place those cubes onto a baking tray and into a 350 degree oven for 10 to 15 minutes.

While you're keeping your eye on the toasting cornbread, use a large saute pan to brown up about 3/4 pound crumbled mild Italian sausage.

When you're happy with the sausage, take that out of the pan. Add a little vegetable oil to the pan, and saute about 1 cup each of diced celery and diced onion.

Take the cornbread out of the oven. Once the onions are soft, add 2 large minced cloves of garlic and about 2 tablespoons finely minced, fresh sage along with the thyme. Cook that for 2 to 3 minutes.

At that point, add the celery and onions to the bowl with the sausage and then stir 2 beaten eggs into that. Add the toasted cornbread, and lightly toss to coat. Then add chicken stock a little bit at a time, tossing to coat as you go, until it is moist but not soggy.

Season that with salt and pepper to taste, and transfer it to a well-buttered, 9-by-13-inch baking dish. Top that with a layer of aluminum foil, and place it into the preheated, 350-degree oven.

Bake for about 30 minutes with the foil on top and then another 10 to 15 with the foil off.

HINTS:
You'll probably have some baked cornbread leftover after cubing for the stuffing.

It's better to have the stuffing be a little too wet than too dry, so use your judgment when adding the chicken stock.

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