Cornbread Stuffing, just the thought makes me think of Thanksgiving and turkey and pumpkin pie. Then I thought, why limit everyone's favorite dish to that one day a year? Why not have stuffing as a normal dish? That, my friends, would be genius. Here is one of my favorite stuffing recipes. Our family has this and a sticky rice one that my Aunt makes (hopefully, I can blog that one day too).The Ingredients
1 cornbread recipe (8x8 pan's worth)
2 medium onions finely chopped
3 cups of celery chopped
4 cloves of garlic minced
1 cup sun-dried tomatoes
3/4 cup of pine nuts
6 chicken apple sausages
3 cups of chicken broth
6 tablespoons melted butter
3 tablespoons olive oil
1 tablespoon sage
1 tablespoon rosemary
salt
pepper
The Method
Get all the ingredients together and prepped. Cube the cornbread and roast at 375 until lightly brown. This helps to dry out the bread and let it soak up the goodness. Toast the pinenuts in a medium pan until lightly golden. This will bring out the nutty flavor. Slice the sun-dried tomatoes. Quarter the sausage, cube it and then brown it. Chop the celery, onion, and mince the garlic.
Saute the onions in a large skillet on medium high heat for about 3 minutes or until barely translucent around the edges. Then add the celery and garlic and cook until translucent and bright green, about 6-8 more minutes. Add salt and pepper to taste.
In a large bowl, ok the biggest bowl you have, mix the onion mixture, sausage, pine nuts, sun-dried tomatoes, sage, rosemary, salt, pepper, melted butter, and chicken broth.
Add the toasted cornbread and carefully mix it in being careful not to break it up too much. (5 turns should be about right)Pour stuffing into a buttered baking pan and dot with an additional butter. Bake at 375 for 35-40 or until golden brown. Let it cool for about 10 minutes.
In my book, stuffing is good at the time, anytime, any day.
