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Category: Dressing and Stuffing
Prep Time: Cook Time: Total Time:
2 hot Italian sausages
2 tbsp extra-virgin olive oil
1 cup chopped carrot
1 cup chopped celery
1 cup chopped onion
Kosher salt
Freshly ground black pepper
1/2 bunch fresh sage, leaves chopped
4 large corn muffins
3 large eggs
1/2 cup, chicken stock, plus more if needed
Nonstick cooking spray
Heat the oven to 350. Remove the casings from the sausages. Heat 1 tbsp 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 tbsp 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 45 minutes-1 hour, or until the top is browned and crispy. Serves 8
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ITALIAN CORNBREAD STUFFING
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Category: Dressing and Stuffing
Prep Time: Cook Time: Total Time:
2 hot Italian sausages
2 tbsp extra-virgin olive oil
1 cup chopped carrot
1 cup chopped celery
1 cup chopped onion
Kosher salt
Freshly ground black pepper
1/2 bunch fresh sage, leaves chopped
4 large corn muffins
3 large eggs
1/2 cup, chicken stock, plus more if needed
Nonstick cooking spray
Heat the oven to 350. Remove the casings from the sausages. Heat 1 tbsp 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 tbsp 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 45 minutes-1 hour, or until the top is browned and crispy. Serves 8
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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