COOKIN’ WITH CAPITAL

Cornbread Stuffing

INGREDIENTS
  • 2 Tbsp butter
  • 1 lb andouille sausages, cut into 1/3-inch pieces
  • 12 oz breakfast-style bulk sausage
  • 3 cups onions, chopped
  • 2 cups celery, chopped
  • 2 cups red bell pepper, chopped
  • 1 cup green onions, chopped
  • 2 tsp fresh thyme, chopped
  • 1 tsp hot pepper sauce
  • 1 tsp dried rubbed sage
  • 4 cups day-old cornbread, 1” chunks
  • 1 ½ cups (about) low-salt chicken broth
DIRECTIONS

STEP 1

Melt butter in heavy large skillet over medium-high heat. Add all sausages and cook until cooked through, breaking up bulk sausage with back of fork, about 5 minutes. Add onions, celery and red bell peppers. Cover and cook until vegetables are tender, stirring occasionally, about 12 minutes. Stir in green onions, thyme, hot pepper sauce and sage. Transfer sausage mixture to large bowl. (Can be prepared 1 day ahead. Cover and refrigerate.) Stir cornbread into sausage mixture. Season with salt and pepper.

STEP 2

Preheat oven to 350° F.

Generously butter 8” square glass or ceramic baking dish.

STEP 3

Add enough broth to stuffing to moisten (about 3/4 cup to 1 ½ cups.) Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down; bake until heated through, about 30 minutes. Uncover and bake until top is crisp and golden, about 20 minutes longer.

 

Submitted by:
Kevin Stillman

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