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Рецепт Cornbread and Sweet Sausage Stuffing

by Chef Chuck

Ингредиенты

10 cups dried, corn bread cut into 1 inch cubes 4 cups cooked and crumbled sweet sausage- casing removed 1 cup butter 1 cup chopped onions 1 cup chopped celery 1 cup dried cranberries

4 cups chicken stock 3 tablespoon finely chopped sage 3 tablespoons chopped Italian flat-leaf parsley 1 cup finely chopped pecans 1 teaspoon kosher salt 2 tablespoons fresh cracked black pepper

Инструкции

1. Place the cubed cornbread in a large bowl and set aside.
2. Melt the butter in a large sauté pan over medium heat. Add the onions and celery- cook for 4-5 minutes until the vegetables become soft and caramelized. Add the dried cranberries, and a pinch of salt and pepper- cook for an additional 2 minutes. Place the sautéed vegetables with the cranberries, chopped pecans, sage, chopped parsley and crumbled sweet sausage over the cubed cornbread.
3. Deglaze the sauté pan with 2 cups of the chicken stock- slowly place the liquid over the cornbread. Carefully blend the mixture, slowly adding the remaining two cups of chicken stock and the salt and pepper.
4. Place the stuffing mixture in a greased 9 X 13 pan and cook uncovered for 30 minutes, or until the top becomes golden brown.

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