Continuing with a list of “out of the ordinary” Thanksgiving, (or Christmas), recipes I started last week, (see last week’s recipe here), this cornbread stuffing recipe is a super scrumptious choice to replace your usual version or maybe even if you want to venture into the homemade territory for the first time.
I have to thank my blogger friend Cris from Kiss My Tulle for suggesting I post a cornbread stuffing recipe as I never would have thought of it. She’s from Alaska and her Texas husband said no Southern Thanksgiving is complete without cornbread stuffing. So I had to do a little searching for this recipe given I was born and raised in Southern California and the only thing truly Southern about me is the way the compass points where I live. And that I say ya’ll sometimes and think I can get away with it 😉
Anyhow, this recipe came from the November 2012 issue of Country Living, The Fabulous Beekman Boys’ Cornbread Stuffing with Pecans and Sweet Sausage. And it is a serious must try if you want to go for something different!
3/4 tablespoon Extra-Virgin Olive Oil
1 large Onion, coarsely chopped
3/4 pound Sweet Italian Sausage (Without Fennel Seeds), casings removed
3 ounce (about 3/4 cup) Pecans, toasted
1/2 cup Chopped Fresh Parsley
Zest Of 1 Lemon (About 1 Tablespoon)
5 cups (or up to 6 cups) Cubed, Day-Old Supermoist Cornbread, cut into 1-inch chunks
1 cup Low-Sodium Chicken Broth
2 tablespoons Low-Sodium Chicken Broth
6 tablespoons Unsalted Butter, melted
Salt and Freshly Ground Pepper
Step One: Preheat oven to 350 degrees F.
Step Two: In a large skillet, heat oil over medium heat. Add onion and cook until tender, about 7 minutes.
Step Three: Add sausage and cook, breaking up with a wooden spoon, until browned, 5 to 7 minutes. Using a slotted spoon, transfer mixture to a large bowl.
Step Four: Add pecans, parsley, zest, and cornbread to bowl and toss to combine.
Step Five: Add broth, butter, 1 teaspoon salt, 1/2 teaspoon pepper and toss until moistened.
Step Six: Transfer to a 3-quart casserole dish, cover with a piece of aluminum foil, and bake for 20 minutes.
Step Seven: Remove foil and bake until hot and browned on top, about 15 minutes more.
And there you have it, a yummy cornbread recipe your loved ones will be begging for all year round. Be sure to check back next Friday for another fun recipe for your holiday feast.
Thanks for stopping by!
Recipe and image from Country Living