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| Cornbread & Sausage Stuffing |
| For a stuffing with a bit of heat, use hot Italian sausage or even chorizo. Yields 12 to 14 cups. |
| 3/4 lb. sweet Italian sausage (without casings), cut in small chunks |
| 3 to 4 Tbs. rendered bacon fat or butter, if needed |
| 1-1/2 cups finely chopped celery, including leaves |
| 1-1/2 cups finely chopped bell pepper, preferably a mix of red and green |
| 2 Tbs. finely chopped garlic |
| 1 Tbs. chopped fresh thyme or 1 tsp. dried |
| Pinch dried chile flakes (optional) |
| 1 recipe Basic Cornbread, crumbled |
| 1/4 cup chopped fresh flat-leaf parsley |
| 1/4 cup snipped fresh chives |
| Freshly ground black pepper to taste |
| In a large skillet, cook the sausage over medium heat until browned. Remove with a slotted spoon |
| and set aside. Add enough rendered bacon fat or butter to the pan to get about 5 Tbs. total fat. |
| Add the onion, celery, peppers, garlic, thyme, chile flakes, and salt. Cook briefly until the onion is |
| softened. With a wooden spoon, scrape up any browned bits in the pan. Combine in a large bowl |
| with the crumbled cornbread, scallions, parsley, chives, and pepper. Toss to combine. |
| Stuff the bird following the tips in Don't overstuff the bird. If baking some or all of the stuffing in a |
| casserole, pour a cup or two of stock over the stuffing to replace the juices the stuffing would have |
| absorbed from the bird. Bake it covered until heated through, 45 min. to 1 hour. For a crunchy top, |
| uncover it for the last 15 min. of baking. |
| info@barringtonsoftware.com |
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Barrington
Software Incorporated