Sausage and Corn Bread Stuffing

  

submitted by emimorgan {13 Recipes}

 (1)

 1  Comment Add your Comment

  • Prep Time:
    30 Mins
  • Cook Time:
    1 Hr
  • Total Prep + Cook Time:
    1 Hr 30 Mins
  • Level:
    Medium
Sausage and Corn Bread Stuffing

Makes: 10 servings

Description: Sweet, crunchy, savory stuffing. Will soon become a Thanksgiving tradition. Plus, you can prep it the day before your meal.

Ingredients:
1 1/2  loaves of corn bread, cut into 1/2-inch cubes
2 cups  pecans, toasted
7  leeks, white and light green parts only
3  celery ribs
6 TBSP  unsalted butter
1/2 pound  sweet Italian sausauge
1/2 cup  fresh flat-leafed parsley leaves, packed
2 cups  chicken broth

Instructions: Preheat oven to 325 F.

Cut corn bread into 1/2-inch cubes and in 2 large shallow baking pans bake in middle of oven until just dry, about 20 minutes. Transfer corn bread from 1 pan to a large bowl and in pan toast pecans in oven until insides are golden, 10 to 20 minutes.

Halve leeks lengthwise and then cut crosswise into 1/2-inch pieces. In a bowl of cold water wash leeks well and lift from water into a sieve to drain. Chop celery. In a 12-inch skillet cook leeks and celery in butter with salt and pepper to taste over moderately low heat, stirring, until leeks are tender, about 25 minutes. Remove sausage from casings and break into small pieces. Add sausage to leek mixture and cook over moderate heat, stirring occasionally, 5 minutes, or until sausage is cooked through. Chop parsley. To bowl of corn bread add remaining corn bread cubes, pecans, sausage mixture, parsley, broth, and salt and pepper to taste and toss together. Cool stuffing completely. Stuffing may be made up to this point 1 day ahead and chilled, covered. Bring stuffing to room temperature before proceeding. In a shallow baking dish bake stuffing in preheated 325 F. oven 1 hour (for moist stuffing, bake covered entire time; for less moist stuffing with a slightly crisp top, uncover halfway through baking time).

Recent Comments

  • Author image By djfields
    Dec 24, 2015   Edit

    I liked it because it has a great flavor.

  • Add Your Comment

    Choose a rating by clicking on a star:  * 

    Enter your comments here.  *

     
     

    Other recipes in pork 

    BLT DIP

    BLT DIP

    By saltpep
    Feb 14, 2012

    Bacon Lettuce Tomato Dip which is eaten chilled with either toasted wedges or cocktail rye.
    Read

     2
    Spam Musubi

    Spam Musubi

    By janettwokay
    May 25, 2012

    Spam Musubi is a popular snack in Hawaii. It's comprised of a slice of fried Spam that is topped with a mound of rice and then wrapped in a strip of nori…
    Read

     0
    Pam's Roasted Pork Shoulder

    Pam's Roasted Pork Shoulder

    By PamfromPR
    Jul 07, 2014

    Pork is the signature main dish in Puerto Rico for Christmas. It becomes the centerpiece of all Puerto Rican tables during the holidays, especially in Ch…
    Read

     0