Cornbread & Sausage Stuffing

Cornbread & Sausage Stuffing
Photo by Scott Phillips

Ingredients

  • ¼ cup chopped fresh flat-leaf parsley
  • 2 cups chopped onion
  • 1 tsp. kosher salt
  • ¾ lb. sweet Italian sausage (without casings), cut in small chunks
  • 2 Tbs. finely chopped garlic
  • ¼ cup snipped fresh chives
  • 1-½ cups finely chopped bell pepper, preferably a mix of red and green
  • + 8 more ingredients
    • Turkey stock or homemade or low-salt chicken broth as needed
    • Freshly ground black pepper
    • 1 Tbs. chopped fresh thyme or 1 tsp. dried
    • 1 recipe Basic Cornbread, crumbled
    • 1 cup chopped scallion
    • Pinch of crushed red pepper flakes (optional)
    • 1-½ cups finely chopped celery, including leaves
    • 3 to 4 Tbs. rendered bacon fat or butter, if needed

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, red pepper flakes, and salt. Cook briefly until the onio...

View full recipe at Fine Cooking

Comments


Best Wine Deals

See More Deals





Snooth Media Network