Corn Bread Stuffing With Sage Sun Dried Tomatoes And Sausage Recipes

CORNBREAD DRESSING WITH SAGE AND PORK SAUSAGE

Steps:

• In a large skillet over medium-high heat, melt butter. Add onion, celery, and poultry seasoning and sauté for about 4 minutes. Add chicken stock and simmer 2 minutes more.
• In a large bowl, combine cornbread, onion-celery mixture, sausage, sage, cayenne, and salt and pepper to taste. Toss mixture well, being careful not to overmix. Stuff turkey (See Butter-Roasted Turkey with Giblet Pan Gravy recipe) or place stuffing in a buttered 9- by 13-inch casserole and bake at 350 degrees F for 40 to 45 minutes, or until golden brown and heated throughout.

SUN-DRIED TOMATO STUFFING

Steps:

• Sausage Stuffing:Brown 1 pound crumbled sausage in 6 tablespoons butter in a large skillet over medium heat. Add 2 cups each diced onions and celery and 1 tablespoon each minced sage and thyme; add salt and pepper and cook 5 minutes. Add 3 cups chicken broth and bring to a simmer. Beat 2 eggs with 1/4 cup chopped parsley in a bowl; add 16 cups cubed stale white bread, then pour in the vegetable-broth mixture and toss. Transfer to a buttered baking dish and dot with butter. Cover and bake at 375 degrees F, 30 minutes; uncover and bake until golden, 30 more minutes.

CORN BREAD-SAUSAGE STUFFING

Steps:

• Put sausage meat in a 9-inch cast-iron skillet over medium heat. Cook, breaking up lumps, until meat loses raw look. Drain fat.
• Add onions, celery and garlic. Cook, stirring, until wilted. Remove skillet from heat.
• Add corn bread, pecans, salt, pepper, sage, parsley, broth and egg. Blend well, and smooth over the top. Cover with foil and bake, along with turkey, 30 minutes.

CORN BREAD AND SQUASH STUFFING

Steps:

• Heat oven to 400 degrees. If baking stuffing outside bird, grease a 2-quart casserole, large gratin dish or 9-by-13-inch baking dish with olive oil.
• Grease a rimmed baking sheet with a little olive oil or butter and spread out corn bread. Bake corn bread, tossing occasionally with a spatula, for 20 to 30 minutes, until it's toasted and a little crisp in places. Remove from oven and let cool.
• In a large bowl, combine corn bread, squash or pumpkin, cranberries, seeds or nuts, and sage. Sprinkle with salt and pepper. Stir remaining oil or butter and the syrup or honey into cream or half-and-half and drizzle over stuffing mixture, stirring to lightly moisten everything. Do not saturate it, just soften it. Taste and adjust seasoning if necessary.
• Place stuffing in bird and bake. Or put stuffing in prepared pan, cover tightly with foil and bake until hot, 25 to 30 minutes. Uncover and bake until mixture bubbles and top is browned, another 10 to 15 minutes.