Chestnut Cornbread stuffing
After picking chestnuts on the slopes of Mt. Etna we roasted chestnuts and then prepared this delicious recipe. You can also use jarred steamed chestnuts, but I don’t think it will be as much fun!
For our recipe:
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Music Credit: Spanish Italian Passion. Author: Sound Art Music. Music Standard License from: Envato Market, purchased 2021-08-25
Classic Sage and Sausage Stuffing
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While it can be made with any number of bases, my favorite stuffing is made with bread, broth, eggs, and butter. Essentially it's best to think of it as a savory bread pudding when constructing a recipe. The key to great bread pudding is to use the bread as a sponge to soak up as much flavorful liquid as possible.
Note: dried or fresh fruits and nuts can be folded into the stuffing along with the bread cubes if desired in step 3. Stuffing can be prepared through step 3 and placed in greased casserole dish the day before. Remove from refrigerator and allow to come to room temperature for at least 1 hour before baking the next day. This makes an excellent bird stuffing, and is enough to stuff several small birds or two to three 18 to 22 pound birds.
INGREDIENTS:
2 1/2 pounds (1.25kg; about 2 loaves) high quality sandwich bread or soft Italian or French bread, cut into 3/4-inch dice, about 5 quarts
8 tablespoons (1 stick; 4 ounces; 115g) butter
1 1/2 pounds sage sausage, removed from casing
1 large onion, finely chopped (about 12 ounces; 350g)
4 large stalks celery, finely chopped (about 12 ounces; 350g)
2 cloves garlic, minced or grated on microplane
1/4 cup minced fresh sage leaves (or 2 teaspoons dried sage leaves)
32 ounces (4 cups; 1l) low-sodium homemade or store-bought low-sodium chicken or turkey stock
3 whole eggs
1/4 cup minced parsley leaves
Kosher salt and freshly ground black pepper
DIRECTIONS:
1. Adjust oven racks to lower middle and upper middle position. Preheat oven to 275°F. Spread bread evenly over two rimmed baking sheets. Stagger trays on oven racks and bake until completely dried, about 50 minutes total, rotating trays and stirring bread cubes several times during baking. Remove from oven and allow to cool. Increase oven heat to 350°F
2. In large Dutch oven, melt butter over medium high heat until foaming subsides (don't allow butter to brown), about 2 minutes. Add sausage and mash with stiff whisk or potato masher to break up into fine pieces (largest pieces should be no greater than 1/4-inch). Cook, stirring frequently until only a few bits of pink remain, about 8 minutes. Add onions, celery, garlic, and sage and cook, stirring frequently, until vegetables are softened, about 10 minutes. Remove from heat and add half of chicken stock.
3. Whisk remaining chicken stock, eggs, and 3 tablespoons parsley in medium bowl until homogeneous. Stirring constantly with wooden spoon, slowly pour egg mixture into sausage mixture. Add bread cubes and fold gently until evenly mixed.
4. Use part of stuffing to stuff bird if desired. To cook remaining stuffing, transfer to buttered 9 by 13 rectangular baking dish (or 10 by 14 oval dish), cover tightly with aluminum foil, and bake until instant read thermometer reads 150°F when inserted into center of dish, about 45 minutes. Remove foil and continue baking until golden brown and crisp on top, 15 to 20 minutes longer. Remove from oven, let cool for 5 minutes, sprinkle with remaining parsley and serve.
Music: Bensound.com
Cornbread Dressing with Sausage and Fennel | Southern Living
Use your favorite store-bought cornbread to make this crispy, golden dressing.
Get the recipe:
Ingredients:
6 cups cubed day-old cornbread (about 15 oz.); 1 pound fresh mild Italian sausage, casings removed; 1 fennel bulb, chopped; 1 tablespoon unsalted butter, divided; 3 teaspoons kosher salt, divided; 1 1/2 teaspoons black pepper, divided; 1 1/2 cups chopped yellow onion (about 1 large onion); 1 cup chopped celery (about 3 stalks); 4 garlic cloves, minced; 1 Honeycrisp apple, chopped; 1 tablespoon chopped fresh thyme; 2 1/2 cups chicken broth; 3 large eggs; 2 teaspoons pure maple syrup
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Thanksgiving Cornbread Dressing with Sausage
Easy Cornbread & Sausage Stuffing Recipe ???? Perfectly seasoned, easy to make, and simply delicious this cornbread and sausage stuffing or dressing will be the star side dish of your Thanksgiving or holiday meal! INGREDIENTS????
???? RECIPE:
???? MY THANKSGIVING MEAL PLAN:
???? GLUTEN-FREE THANKSGIVING:
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???? INGREDIENTS:
4 cups coarsely crumbled and toasted cornbread
1 lb Italian sausage, casings removed
2 cups chopped celery
1 cup finely chopped onion
¼ cup chopped fresh parsley
1 teaspoon poultry seasoning*
1 cup chicken broth
1 egg, lightly beaten
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???? 20 More Thanksgiving Recipes:
???? CRANBERRY APPLE STUFFING:
???? Pumpkin Scones:
What I love about this recipe is that you can make it entirely from scratch or semi-homemade. Whether you make your cornbread with the recipe in the post, buy the cornbread box mix, or buy it already made, it comes out perfectly moist and crumbly every time.
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#thanksgivingsides #thanksgiving #thanksgivingrecipes
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???? Laura's Cookbooks:
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????Follow Laura on Instagram @LauraSFuentes
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Produced by Fuentes Media
and echomech Creative.
Thanksgiving Stuffing Muffins | Rachael Ray Show
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A Rachael Ray classic, Thanksgiving Stuffing Muffins
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Sausage Stuffing 2 Ways: Classic Thanksgiving Recipes With Brioche Or Cornbread | TODAY
Chef Beau McMillan and Al Roker each whip up their own variation on sausage stuffing, Beau’s with chestnut and brioche, and Al’s with cornbread. And what stuffing recipe is complete without tasting a little spoonful?
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Sausage Stuffing 2 Ways: Classic Thanksgiving Recipes With Brioche Or Cornbread | TODAY