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Cornbread Stuffing

cornbread-stuffing

With the holiday season upon us, it’s that time of year where families come together and enjoy each other’s company over large family style meals. This year enjoy our hickory smoked turkey with this easy and delicious cornbread stuffing.

Total Time: 1 hr 30 min

Yield: 8 to 10 servings

Ingredients

  • 2 hot Italian sausages
  • 2 tablespoons 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

Directions

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 oven-proof 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.

Recipe courtesy of www.foodnetwork.com