World's Best Cornbread Stuffing
Filed under
Thanksgiving
Recipe courtesy George Duran.
Ingredients
- 2 Italian sausage, hot
- 2 tbsp Olive oil, extra-virgin
- 1/3 cup Green bell pepper, chopped
- 1 cup Celery, chopped
- 1 cup Onion, chopped
- Kosher salt
- Black pepper, freshly ground
- 1/2 bunch Sage, fresh, leaves chopped
- 4 Corn muffin, large
- 3 Egg, large
- 1/2 cup Chicken stock, plus more if needed
- Cooking spray, nonstick
Directions
- Heat the oven to 350 degrees F.
- Remove the casings from the sausages. Heat 1 tablespoon of the olive oil in a skillet over medium-high heat and add the sausage meat. Cook, breaking up the meat into small pieces, until browned and cooked through, about 5 minutes. Drain on a paper towel lined plate and set aside to cool while you cook the vegetables. Wipe out any excess fat from the pan with paper towels.
- Heat 1 tablespoon of oil in the same skillet over medium-high heat. Add the green pepper, celery, and onion. Season with salt and pepper and add the sage. Cook until the vegetables are soft, about 10 minutes. Set aside to cool a bit.
- Crumble the corn muffins into a large bowl. Put in the cooled sausage and vegetables. Add the eggs and 1/4 cup chicken stock. Using your hands, mix well, adding more stock if the stuffing is too dry.
- Spray a 2-quart ovenproof baking dish with cooking spray. Put the stuffing into the dish and bake for 45 minutes to 1 hour, or until the top is browned and crispy.