Pumpkin Cornbread Stuffing with Country Sausage and Sage
Pumpkin Cornbread Stuffing with Country Sausage and Sage is hands down the best stuffing I've ever had. The flavors are phenomenal, and to be honest, when you've got a stuffing like this, you don't really need the turkey at all!
Course: Side Dish
1recipe Pumpkin Cornbreadget recipe here
8ozcountry sausagethe kind that comes in a tube, or from the butcher
1onionchopped (2 big handfulls)
about 6 inner stalks of celeryleaves included, sliced (2 big handfulls)
salt and fresh cracked pepper to taste
4Tbspchopped fresh sage leaves
more butter for dotting
Set oven to 350
If you have the time, let the cornbread sit on the counter overnight to dry out. Then cut it in large bite sized cubes. Set aside.
Crumble the sausage into a large heavy bottomed pot. Brown the sausage, continuing to break it up into small bits as it cooks. When it is completely cooked, remove from the pan and set aside.
Melt the butter in the same pan and sautee the onion and celery for several minutes until the onion starts to turn translucent.
Add the sausage back to the pan.
Turn off the heat and toss in the cornbread cubes and fresh sage. Add salt and pepper, and stir briefly to combine.
Lightly beat the eggs in a measuring cup, and then stir in the stock. Pour this mixture into the stuffing pan, stirring lightly as you add the liquid. Break up any extra large chunks of cornbread as you mix. If it seems dry to you, add a little more stock, but not too much or the stuffing will get mushy. When it is all combined, but not overly mixed, turn into a buttered baking dish or casserole.
Dot with butter, and then bake for about 30 minutes until hot and browned on top.
https://theviewfromgreatisland.com/pumpkin-cornbread-stuffing-with-country-sausage-and-sage/ November 15, 2012