In this elegant cornbread stuffing recipe cornbread muffins are used as a base for the added sausage, celery, dried cherries, nuts, honey, and herbs stuffing. Serve with an English brown ale. Smart Recipes, American Recipes, Dairy,Eggs,Grains Recipes, Recipes Dairy,Eggs,Grains American Cornbread Stuffing Cornbread Stuffing Recipe | PT2H5M Serves 12 Ingredients: 3.5 Cups All-Purpose Flour 2 Cups Cornmeal 0.5 Cup Sugar 4 Teaspoons Baking Powder 0.5 Teaspoon Baking Soda 1 Teaspoon Salt 2.5 Cups Milk 1 Cup Unsalted Butter 2 Large Eggs 1 Pound Pork Sausage 1 Onion 2 Celery Stalks 6 Cloves Garlic 0.5 Cup Dried Cranberries 0.5 Cup Pecans 1 Teaspoon Kosher Salt 0.5 Teaspoon Ground Sage 0.25 Teaspoon Dried Rosemary 4 Cups Chicken Stock 2 Tablespoons Unsalted Butter 3 Tablespoons Honey Preheat the oven to 375 degrees. Generously, grease 2 (12-cups) muffin pans with some melted butter. In a large bowl, mix together cornmeal, flour, sugar, baking soda, baking powder and salt. In another bowl, add eggs, milk and 1 cup of melted butter and beat until well combined. Add milk mixture into flour mixture and with a wooden spoon, mix until just moistened. Place mixture into prepared muffin cups, about 3/4 of the way full. Bake for about 20 minutes. Remove from oven and keep aside to cool slightly. Carefully, run a butter knife around the edges of each muffin to remove from cups. Meanwhile, preheat the oven to 450 degrees. Line 1 cookie sheet with parchment paper. Roughly chop baked muffins into 2-inch bite-sized pieces. Divide muffin cubes in the bottom of prepared baking sheets evenly. Bake for about 10-15 minutes, tossing occasionally. Remove from oven and keep aside to cool. After cooling, transfer cubes to a large bowl. Reduce the temperature of oven to 400 degrees. Grease 1 (14x10-inch) casserole dish. Heat a medium pan over medium-high heat and cook sausage until browned. Transfer sausage to a bowl, leaving grease in the pan. In the same pan, add onion and celery and saute for about 5-8 minutes. Add garlic and saute for another minute. Add cooked sausage, onion mixture into the bowl of cornbread cubes. Add cherries, walnuts, rosemary, sage and salt and toss to coat well. Add enough chicken stock and toss until mixture becomes moisten. Place stuffing mixture into prepared casserole dish evenly and with the back of spoon, press to smooth. Top with cubed butter and bake for about 35-45 minutes. Remove from oven and drizzle with honey.

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