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Cornbread Sausage Stuffing

December 22, 2011 Leave a comment Go to comments

Cornbread Sausage Stuffing

Oh hello, there! It’s been a while, but I’ve still been cooking. Lots to catch up on…including a silky cauliflower soup and cioppino. Apparently I go crazy for crab around the holidays. But first things first, I made this cornbread sausage stuffing for Friendsgiving the weekend we got back from Argentina.

Perito Moreno GlacierOn Perito Moreno Glacier in Patagonia, Argentina

The original recipe wants you to whirl the baked cornbread in a food processor but I cut mine into bite sized chunks more reminiscent of a crusty bread-based stuffing. I used spicy Italian sausage for this version but in the future I would prefer an andouille sausage or chorizo to kick the flavor up a notch. The Italian sausage didn’t have the flavor I was hoping for (the original inspiration for this stuffing was the cajun turducken stuffing). However, this is a good base recipe to use in the future.

To make a 9×11 pan of stuffing, you’ll need to bake two 8×8 pans of cornbread. I used one box from Trader Joe’s and made one recipe of the cornbread from the NYTimes recipe. The TJ’s recipe was sweeter but more crumbly whereas the NYT recipe was fluffier and not as sweet. They blended together well. So if you want a sweeter cornbread, use something storebought. If you want something more savory, make it yourself and cut back the sugar.

Cornbread and Sage Stuffing (adapted from NYTimes)

  • 1 large onion, finely chopped
  • Salt to taste (or cajun spices if you’re going the andouille route)
  • 4 stalks celery, cut in small dice
  • 4 garlic cloves, minced
  • 2 Tbsps chopped fresh sage (or 2 tsps dried sage)
  • 1 Tbsp fresh thyme leaves (or 1 1/2 tsps dried thyme)
  • 1/2 cup finely chopped flat-leaf parsley
  • 1 lb sausage (andouille or chorizo)
  • Freshly ground pepper
  • 2 – 8×8 pans of cornbread cut into rough chunks
  • 1/2 cup milk  for moistening
  • 4 tablespoons unsalted butter
  1. Remove sausage from casing and brown. Remove with slotted spoon and set aside.
  2. Sautee onions in leftover grease (or add olive oil or butter if you don’t have enough) until it starts to turn translucent. Add 1/2 teaspoon salt and the celery. Cook together for another few minutes, until the onion is tender. Add the garlic, and stir together for 30 seconds to a minute, until fragrant.
  3. Transfer to a large bowl, and add the remaining ingredients. Combine well. Taste and adjust salt. Moisten as desired with milk.
  4. Transfer to a 9×11 baking dish. Dot with butter. Cover with aluminum foil, and heat through in a 325-degree oven for 30 minutes. Remove aluminum foil in the last 10 minutes if you want a crispier top.

Cornbread Sausage Stuffing

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