Cornbread Stuffing and Sausage

Updated at: Wed, 07 Feb 2024 01:12:53 GMT

Step 1

preheat oven to 350F (175C).

Step 2

Grease a 9" (23cm) x 9" (23cm) brownie pan with baking spray and set aside.

Step 3

In a large bowl whisk together the flour, cornmeal, sugar, baking powder, and salt.

Step 4

Then add the eggs, the milk, and the cooled butter.

Step 5

Whisk until combined and smooth. Transfer the batter to the prepared pan and bake for 25-30 minutes or until a toothpick combines out clean. Allow cornbread to cool at room temperature.

Step 6

Once cooled remove the cornbread and slice into 1 1/2 inch cubes. Place the cubes on a baking sheet and toast at 375F (190C) for 15-20 minutes or until dried out a bit and golden brown. Set aside to cool.

Step 7

In a large skillet heat the olive oil until hot, add the sausage, and cook, breaking apart with a wooden spoon, into bite-sized pieces. Continue to sautee until cooked through. Then add the wine, and simmer until the liquid is reduced by half. Transfer to a bowl and set aside.

Step 8

Then in a cleaned-out pan, melt the butter and saute the shallots, carrots, and celery until fragrant and tender. Season with salt and pepper to taste and set aside.

Step 9

In a large bowl add the eggs and the cream, whisk to combine, then stir in the herbs. Then add the toasted cornbread, sausage, and vegetables and toss gently to coat.

Step 10

Transfer mixture to an 11 X 14 shallow gratin dish and sprinkle with the grated cheese on top.

Step 11

Bake at 350F (175C) for 45-50 minutes until baked through and golden brown on top.

Step 12

Serve immediately. Or Allow to cool, cover and refrigerate and reheat at 350F (175C) covered for 20 minutes and uncovered for 10-15 minutes.

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