Corn stuffing for turkey (side dish)

Votes: 1

Time: 1 hour 30 min.
Complexity: easily
Servings: 8 - 10

This easy-to-make turkey bread stuffing is packed with flavor thanks to spicy Italian sausage, fresh herbs, and corn muffins. The stuffing is infused with the juices of roasted vegetables and chicken broth, resulting in a tender and moist filling like a spiced bread pudding. The perfect side dish not only for turkey but for any holiday bird!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 raw hot Italian sausages
2 tbsp. l. olive oil
1 cup chopped carrots
1 cup chopped celery
1 cup chopped onion
Half a bunch of fresh sage, leaves chopped
4 large corn muffins
3 large eggs
0.5 cup chicken broth + more as needed

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: cornbread, kupaty (fried sausages), eggs, carrot, celery, sage

Cooking the dish according to the recipe:

Preheat oven to 175°C.
Remove the sausage casings. Heat 1 tablespoon of olive oil in a skillet over medium-high heat and add the sausage meat. Cook, breaking it up into small pieces, until browned and cooked through, about 5 minutes. Transfer to a paper towel-lined plate and set aside to cool while you prepare the vegetables. Wipe up any excess grease in the skillet with paper towels.

Heat 1 tablespoon olive oil in the same skillet over medium-high heat. Add the carrots, celery, and onion. Season with salt, pepper, and sage. Cook until the vegetables are tender, about 10 minutes. Set aside to cool slightly.
Crumble the corn muffins into a large bowl. Add the cooled meat and vegetables. Add the eggs and 1/4 cup chicken broth. Mix well with your hands, adding more broth if the filling is too dry. Spray a 2-quart ovenproof dish with cooking spray.
Spread the bread filling into the pan and bake for 45 minutes to 1 hour, or until the top of the filling is golden brown and crispy.

Author of the recipe - George Durand (USA) – chef, TV presenter

Categories:

recipe / Festive dishes / Dinner party / Main courses / Side dishes / Meat / American cuisine

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