Cornbread Dressing With Sausage And Sage Recipe
- 1 recipe
- (about 2 1/2 pounds), cut into 3/4-inch dice
- 1 stick unsalted butter
- 1 1/2 pounds sage sausage, removed from casing
- 1 large onion, diced (about 2 cups)
- 4 large stalks celery, diced (about 2 cups)
- 2 medium cloves garlic, minced
- 1/4 cup minced fresh sage leaves
- 3 1/2 cups
- or low-sodium broth, divided
- Kosher salt and freshly ground black pepper
- 4 eggs
- 1/4 cup minced flat-leaf parsley leaves and tender stems, divided
- Adjust oven racks to lower-middle and upper-middle positions. Preheat oven to 425u0b0F. 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.
- In large Dutch oven, melt butter over medium-high heat until foaming subsides, about 2 minutes, without allowing butter to brown. Add sausage and mash with stiff whisk or potato masher to break up 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.
- Whisk remaining 2 1/2 cups chicken stock, eggs, and 3 tablespoons parsley in medium bowl 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 buttered 9- by 13-inch rectangular baking dish or 10- by 14-inch oval dish. The dressing can be covered with aluminum foil and refrigerated for up to 2 days at this point (the flavor will improve as it sits). When ready to bake, preheat oven to 375u0b0F. Uncover dressing and bake until an instant-read thermometer reads 150u0b0F when inserted into center of dish and dressing is crisped on top, about 45 minutes. Remove from oven, let cool for 5 minutes, sprinkle with remaining parsley, and serve.
recipe, butter, sage sausage, onion, stalks celery, garlic, sage, broth, kosher salt, eggs, flatleaf parsley
Taken from www.seriouseats.com/recipes/2015/11/cornbread-stuffing-sausage-sage-recipe.html (may not work)