Cornbread Stuffing with Sausage (side dish)

Votes: 1

Time: 45 min.
Complexity: easily
Servings: 12

As a side dish for your holiday bird, prepare cornbread stuffing filled with fried spicy sausage, aromatic herbs, walnuts, dried cranberries, and sliced onions and celery. All the ingredients complement each other perfectly, resulting in a very juicy and delicious stuffing. The stuffing is prepared separately from the bird and is equally delicious with turkey, chicken, or goose.

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:

1 large onion, finely diced
3 stalks of celery, finely diced
450 g raw hot sausages (remove casings), broken into bite-sized pieces
3 cloves garlic, crushed and finely diced
3/4 cup coarsely chopped walnuts
10 sage leaves, finely chopped
3 sprigs of rosemary, leaves finely chopped
10 cups stale cornbread, cut into 1-inch cubes
2 cups dried cranberries
3-4 cups chicken broth

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: cornbread, celery, onions, minced sausage, walnuts, dried cranberries, sage, rosemary

Cooking the dish according to the recipe:

Preheat oven to 175°C.
Grease a large skillet with olive oil, add the onion and celery, and sauté over medium heat. Season with salt and sauté until the vegetables are soft and very fragrant. Add the sausage and sauté until the sausage begins to brown. Add the garlic and sauté for another 1-2 minutes.

Add the walnuts, sage and rosemary and toast for another minute, then remove from the heat.
In a large bowl, combine the cornbread, cranberries, and meat mixture. Add the chicken broth and mix with your hands until the bread is very moist. Taste and add salt if needed.
Transfer the mixture to an ovenproof dish. Bake the filling until heated through and crispy, 30-35 minutes.

Categories:

recipe / Oven / Autumn dishes / Festive dishes / Dinner party / Main courses / Side dishes / Vegetables and mushrooms / Anne Burrell

Similar recipes