Pumpkin Cornbread Stuffing with Country Sausage and Sage
The View From the Great Island
Pumpkin Cornbread Stuffing with Country Sausage and Sage is the best stuffing I've ever had ~ with stuffing like this, you don't need the turkey at all!
- 1 recipe Pumpkin Cornbread (get recipe (the kind that comes in a tube, or from the butcher)
- 4 tbsp unsalted butter
- 1 onion (chopped)
- about 6 inner stalks of celery, leaves included (sliced)
- salt and fresh cracked pepper to taste
- 2 eggs ((beaten))
- 1 cup chicken stock ((good quality))
- 4 tbsp chopped 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.