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Cornbread Dressing (Stuffing) With Sausage & Sage Recipe
https://www.seriouseats.com/cornbread-stuffing-sausage-sage-recipe
Ingredients
1 recipe Southern-style unsweetened cornbread (about 2 1/2 pounds), cut into 3/4-inch dice
1 stick unsalted butter (4 ounces; 113g), plus more for greasing dish
1 1/2 pounds (680g) sage sausage, removed from casing
1 large onion, diced (300g; about 2 cups)
4 large ribs celery, diced (400g; about 2 cups)
2 medium cloves garlic (10g), minced
1/4 cup minced (11g) fresh sage leaves
3 cups (710ml) chicken stock, homemade or store-bought low-sodium, divided
1 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
1/2 teaspoon ground black pepper
4 large eggs (2 ounces; 57g each)
1/4 cup (8g) minced flat-leaf parsley leaves and tender stems, divided
Directions
Adjust oven racks to lower-middle and upper-middle positions. Preheat oven to 425°F (220°C). Spread cornbread evenly over 2 rimmed baking sheets. Stagger trays on oven racks and bake until lightly toasted, about 10 minutes. Remove from oven and allow to cool, about 15 minutes.
While bread is cooling: In a large Dutch oven, melt butter over medium-high heat until foaming subsides, about 2 minutes, without allowing butter to brown. Add sausage and, using a stiff whisk or potato masher, break sausage into fine pieces (largest pieces should be no bigger than 1/4 inch). Cook, stirring frequently, until only a few bits of pink remain, about 8 minutes. Add onion, celery, garlic, and sage and cook, stirring frequently, until vegetables are softened, about 10 minutes. Remove from heat and add 1 cup of chicken stock, salt, and freshly ground black pepper.
In a medium bowl, whisk remaining 2 cups chicken stock, eggs, and 3 tablespoons of parsley until homogenous. Stirring constantly with a wooden spoon, slowly pour egg mixture into sausage mixture. Add cornbread cubes and fold gently until evenly mixed. Transfer dressing to a buttered 9- by 13-inch rectangular baking dish or 10- by 14-inch oval dish.
When ready to bake, adjust oven rack to center position and preheat oven to 375°F (190°C). Uncover dressing and bake until an instant-read thermometer reads 150°F (66°C) when inserted into center of dish and dressing is crisped on top, about 45 minutes. Remove from oven, let cool for 15 minutes, sprinkle with remaining 1 tablespoon of parsley, and serve.
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