dawn_mo
Well-known member
* Exported from MasterCook *
Cornbread Stuffing with Sausage and Pecans
Recipe By :Charlie
Serving Size : 0 Preparation Time :0:00
Categories : Thanksgiving Turkey
Amount Measure Ingredient -- Preparation Method
1 tablespoon olive oil1 pound Italian sausage -- sweet
butter -- as needed
4 medium onions -- chopped coarse
4 celery stalks -- chopped coarse
1/2 cup bourbon
2 tablespoons fresh thyme leaves -- minced
2 tablespoons fresh sage
1 1/4 pounds cornbread -- cubed
1 3/4 cups turkey stock -- or chicken stock or low sodium canned chicken broth
2 eggs -- beaten
1/2 cup chopped fresh parsley leaves
1 cup chopped pecans
Table salt and ground black pepper
Heat olive oil over medium-high heat in 12-inch skillet, fry sausage until meat loses its raw color, 5 to 7 minutes; remove with slotted spoon to small bowl. If necessary, add enough butter to rendered sausage fat to equal 3 tablespoons. Add onions and celery; sauté until softened, 14 to 15 minutes. Add bourbon, thyme, and sage; simmer until bourbon is almost evaporated, 1 to 2 minutes. Mix with reserved sausage and remaining ingredients, including the salt and ground black pepper to taste, in large, microwave-safe bowl.
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NOTES: Trim the bread or not, as you prefer, before cutting it into 1/2-inch cubes. Spread the cubes in a single layer over several baking sheets and dry at room temperature for 2 to 3 days, or in a 225-degree oven for 25 to 40 minutes. The dry and wet elements of the recipe can be made separately up to 24 hours ahead of time, but do not combine them until the last minute.
Cornbread Stuffing with Sausage and Pecans
Recipe By :Charlie
Serving Size : 0 Preparation Time :0:00
Categories : Thanksgiving Turkey
Amount Measure Ingredient -- Preparation Method
1 tablespoon olive oil1 pound Italian sausage -- sweet
butter -- as needed
4 medium onions -- chopped coarse
4 celery stalks -- chopped coarse
1/2 cup bourbon
2 tablespoons fresh thyme leaves -- minced
2 tablespoons fresh sage
1 1/4 pounds cornbread -- cubed
1 3/4 cups turkey stock -- or chicken stock or low sodium canned chicken broth
2 eggs -- beaten
1/2 cup chopped fresh parsley leaves
1 cup chopped pecans
Table salt and ground black pepper
Heat olive oil over medium-high heat in 12-inch skillet, fry sausage until meat loses its raw color, 5 to 7 minutes; remove with slotted spoon to small bowl. If necessary, add enough butter to rendered sausage fat to equal 3 tablespoons. Add onions and celery; sauté until softened, 14 to 15 minutes. Add bourbon, thyme, and sage; simmer until bourbon is almost evaporated, 1 to 2 minutes. Mix with reserved sausage and remaining ingredients, including the salt and ground black pepper to taste, in large, microwave-safe bowl.
- - - - - - - - - - - - - - - - - - -
NOTES: Trim the bread or not, as you prefer, before cutting it into 1/2-inch cubes. Spread the cubes in a single layer over several baking sheets and dry at room temperature for 2 to 3 days, or in a 225-degree oven for 25 to 40 minutes. The dry and wet elements of the recipe can be made separately up to 24 hours ahead of time, but do not combine them until the last minute.
