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Corn Bread Stuffing with Sage, Sun-dried tomatoes, and Sausage
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| Ingredients: | |
| 1 recipe | corn bread, day old |
| 1/3 cup | sun-dried tomatoes, (reconstituted if dried) |
| 1/2 lb. | sweet Italian sausage, casings removed. |
| 1/2 lb | hot Italian sausage, casings removed |
| 2 small | onions, finely chopped, (about 1 1/2 cups) |
| 6 ribs | celery, finely chopped, (about 2 1/2 cups) |
| 2 cloves | garlic, peeled and minced |
| 1/2 cup | pine nuts, toasted |
| 2 TBSP | chopped fresh sage leaves, or 1 TBSP dried |
| 1 cup | chicken stock, (*added 1/4 cup more chix stock plus 1/4 cup vermouth) |
| 6 TBSP | unsalted butter, melted, plus more for baking extra stuffing |
| Salt | |
| freshly ground pepper to taste | |
Prep:
1. Preheat oven to 350 deg. F
2. Day old cornbread. Cut into 3/4 inch cubes.
3. Spread cubes evenly on baking sheet.
4. Toast bread, shaking pan periodically, until golden brown on the edges, about 20 minutes
5. Soak tomatoes in a bowl of hot water until soft, about 15 minutes. Remove from water, drain, and coarsely chop.
Directions:
1. Heat a large skillet over med high heat and add sausage. Cook, stirring often, cook until well done about 6 to 8 minutes.
2. Using a slotted spoon, transfer sausage to a bowl and set aside. Pour off all but 1 tsp of fat from the pan.
3. Return pan to heat, add onions, and cook until translucent, about 5 minutes.
4. Add celery, garlic and cook until celery is soft, 6 to 8 minutes.
5. Combine sausage, corn bread, pine nuts, tomatoes, and sage in a large bowl and mix well.
6. Add chicken stock, melted butter and toss to combine.
7. Season to taste with salt and lots of pepper.
8. Let cool completely before stuffing turkey/poultry.
9. Transfer extra stuffing to a baking dish and dot with butter.
10. Bake at 350 deg F. until heated through and crusty on top about 35 minutes.
Martha Stewart
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