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extra-virgin olive oil onion celery kosher salt garlic sausage sage rosemary stale cornbread chicken stock walnuts cranberries
Viewed: 57 - Published at: 7 years agoIngredients
- Extra-virgin olive oil
- 1 large onion, finely diced
- 3 ribs celery, finely diced
- Kosher salt
- 3 cloves garlic, smashed and finely diced
- 1 pound spicy sausage, casing removed, broken up into bite-size chunks
- 10 sage leaves, finely chopped
- 3 sprigs rosemary, leaves chopped
- 10 cups stale cornbread, cut into 1-inch cubes
- 3 to 4 cups chicken stock
- 3/4 cup coarsely chopped walnuts
- 2 cups dried cranberries
Method
- Preheat the oven to 350 degrees F.
- Coat a large saute pan over medium heat, with olive oil and add the onions and celery.
- Season with salt and cook the vegetables until they start to become soft and are very aromatic.
- Add the garlic and cook for 1 to 2 minutes.
- Stir in the sausage and cook until the sausage browns.
- Sprinkle in the sage and rosemary and remove from the heat.
- In a large bowl add the cornbread cubes and toss in the/sausage mixture.
- Add the chicken stock and knead with your hands until the bread is very moist and wet.
- Taste to check for seasoning and season with salt, if needed (it does).
- Stir in the walnuts and the dried cranberries.
- Transfer to an ovenproof serving dish.
- Roast until the stuffing is hot all the way through and it is crusty on top.
- Remove from the oven and serve.
- MMMMM...stuffing!
