Cornbread Stuffing
We are going to a Christmas dinner tonight and I am to bring a baked stuffing, (baked separate from the turkey). This is a recipe I often use, and it turns out well. The quantities of the ingredients can be adjusted somewhat to suit your own taste.
I use dried parsley instead of flat leaf, and am careful when adding the broth. The mixture should not be soggy.
CRANBERRY-CORNBREAD STUFFING SERVES 8 To 10, WITH LEFTOVERS
4 ounces (1 cup) pecans
1/4 stick unsalted butter
1 lb. mild Italian sausage, removed from casings
2 large onions, cut into ¼-inch dice
4 stalks celery, cut into ¼-inch dice
2 teaspoons sage or poultry seasoning
1/2 quart chicken stock, preferably homemade, or low-sodium canned chicken broth
5 cups crumbled cornbread
Day-old white bread crust on, cut into 1-inch cubes (4 to 6 heaping cups)
2 large eggs, lightly beaten
1 cup dried cranberries
1/2 cup dried apricots, chopped
1/2 cup coarsely chopped fresh flat-leaf parsley
1 teaspoon coarse salt
1 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1. Preheat the oven to 350°. Spread pecans in a single layer on a rimmed baking sheet; toast in oven until golden and fragrant, 8 to 12 minutes, tossing occasionally. Let cool, then roughly chop; set aside.
2. Melt butter in a large skillet. Add sausage meat, onions and celery; cook over medium heat, stirring occasionally, until onions are translucent, about 10 minutes. Add sage or poultry seasoning; stir to combine.
3. Transfer onion mixture to a large bowl. Add pecans, cornbread, bread cubes, eggs, cranberries, dried apricots, parsley, salt, black pepper, cayenne, and stock, mix to combine. Cook stuffing in a turkey or baking dish. (If using a baking dish, generously coat dish with butter, fill with stuffing, and dot stuffing with additional butter. Cover with parchment and aluminum foil, and bake at 375° for 35 minutes. Remove foil and bake an additional 20 minutes.)
2. Melt butter in a large skillet. Add sausage meat, onions and celery; cook over medium heat, stirring occasionally, until onions are translucent, about 10 minutes. Add sage or poultry seasoning; stir to combine.
3. Transfer onion mixture to a large bowl. Add pecans, cornbread, bread cubes, eggs, cranberries, dried apricots, parsley, salt, black pepper, cayenne, and stock, mix to combine. Cook stuffing in a turkey or baking dish. (If using a baking dish, generously coat dish with butter, fill with stuffing, and dot stuffing with additional butter. Cover with parchment and aluminum foil, and bake at 375° for 35 minutes. Remove foil and bake an additional 20 minutes.)
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