|Cornbread and Sausage Stuffing
1 recipe cornbread, day old and crumbled (recipe follows)
1 1/2 lbs garlic sausage, (you can use any sausage you like)
1 tsp canola oil
1 onion, diced
2 stalks celery, diced
1 red pepper, diced
1 leek, white part only, washed, trimmed & diced
3 cloves garlic, minced
2 cups chicken broth (plus more if needed)
3 green onions, sliced
1/3 cup fresh parsley, chopped
2 eggs, beaten
1 1/2 tsp kosher salt
1 tsp freshly cracked black pepper
2 TBS butter, in a small dice
Preheat oven to 375 degrees.
Preheat a saute pan over medium-high to high heat. Add 1 tsp canola oil to the pan. Once the oil is hot add the sausage, removed from the casings, into the pan. Use a spoon or spatula to break up the sausage. Brown the sausage for 6-8 minutes, stirring occasionally to allow all areas to brown evenly.
Remove browned sausage from pan using a slotted spoon. Transfer to a paper towel lined dish to drain some of the oil.
Pour off all but 1 TBS of the rendered fat from the pan. Reduce the heat to medium and place the saute pan back on the burner. Add the onion, celery, pepper and leek to the pan. Saute for 10-15 minutes, stirring occasionally, until the onions are translucent and soft. Add the garlic to the pan and saute for another 1-2 minutes.
While the veggies are sauteing, place the crumbled cornbread and browned sausage into a large mixing bowl.
Once the veggies have finished sauteing, add them to the mixing bowl with the cornbread. Add all remaining ingredients except butter to the bowl. Stir to combine. If the stuffing appears on the dry-side, stir in more chicken broth in 1/4 cup increments.
Place stuffing into a greased 13×9x2-inch glass or ceramic baking dish. Sprinkle diced, cold butter over the top of the stuffing.
Place stuffing in preheated 375 degree oven. Bake at 375 for about 40-50 minutes, or until the top is golden and the stuffing is cooked through. Remove from oven and serve hot! Enjoy!
Notes: *You may vary the temperature at which the stuffing is cooked, as is often necessary with holiday meals. For 350 degrees, cook the stuffing for about 1 hour. For 400 or 425 degrees cook for about 30 minutes.
2 cups yellow corn meal
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1/3 cup sugar
1/2 cup all-purpose flour
1 cup buttermilk
1 1/4 cup whole milk
6 TBS unsalted butter, melted
1 TBS butter, room temperature
Preheat oven to 450 degrees.
Oil a 3-quart baking dish (glass, enamel-coated, or cast iron will work)with 1 TBS room-temperature butter and place into preheated oven. Preheat pan for about 7 minutes until pan is hot. Butter may brown.
While the pan is heating, add the first 6 ingredients to a large mixing bowl. Whisk to combine evenly.
In a separate mixing bowl, add the buttermilk, whole milk and eggs. Whisk to combine thoroughly.
Add the melted butter and milk and egg mixture to the dry ingredients. Stir until just mixed through. Do not over stir. (Batter will be very thin.)
Remove hot baking dish from oven. Pour batter directly into hot baking dish. Place into preheated 450 degree oven. Bake at 450 for about 20-25 minutes, or until a toothpick inserted into the middle of the bread comes out clean. (A few specks of cornbread are alright but no batter!) Allow corn bread to cool for 10 minutes before serving. If saving for use in cornbread stuffing, allow bread to cool completely before covering. Enjoy!