A tasty twist on traditional stuffing.
- Serves: 8
- Complexity: easy
- 12 cups cornbread, in inch pieces and dried
- 3 cups chicken stock
- 2 cups milk
- 2 large eggs, lightly beaten
- 8 tbsp butter
- 1 lb sausage, broken into 1 inch pieces
- 2 large onions, chopped
- 3 ribs celery, chopped
- 1 tbsp fresh thyme leaves, minced
- 1 tbsp fresh sage leaves, minced
- 3 cloves garlic, minced
- freshly ground black pepper
Begin your preparations by spreading the cornbread pieces in a single layer over 1 or 2 baking sheets and dry for about an hour in a 250 degree oven. You can either purchase cornbread stuffing, which is most likely dried already, or instead you can make your own cornbread and dry it.
After the cornbread pieces are dry, set aside in a large bowl. In a different, smaller bowl, combine the chicken stock, milk and eggs, whisking together. Pour the liquid mixture over the cornbread and toss to coat.
Next add 2 tbsp butter to a heated large skillet. Melt the butter and allow the foaming to stop, then add the sausage and cook until it no longer looks raw, it will not be completely done at this point, but it will be cooked more during the process. Set aside the sausage, leaving the butter and fat in the skillet. Saute half of the onion and celery in the skillet until the onions begin to soften. Then add the remaining butter to the skillet and sauté the remaining onions and celery, also until softened. Add the thyme, sage and garlic and cook for a few minutes longer. Add the onions, celery and sausage to the cornbread mixture, taking care not to break the cornbread into smaller pieces.
Now, preheat the oven to 400 degrees and grease a large baking dish, or maybe two medium sized dishes. Put the stuffing into the dishes, including any liquid and bake the stuffing until it is golden brown, about 40 minutes.