World's Best Cornbread Stuffing |
|
 |
Prep Time: 15 Minutes Cook Time: 75 Minutes |
Ready In: 90 Minutes Servings: 8 |
|
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:
1. Heat the oven to 350 degrees F.
2. 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.
3. 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.
4. 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.
|
|