CORN BREAD-SAUSAGE STUFFING

Corn Bread-Sausage Stuffing image

Fresh herbs enhance any basic stuffing, like this recipe based on cornmeal. You may want to add toasted nuts, like chestnuts, pecans or walnuts. It can be prepared a day ahead -- I find that it is better that way -- and reheated in a warm oven. Serve it alongside a roast turkey breast.

Provided by Pierre Franey

Categories casseroles, side dish

Time 45m

Yield 6 servings

Number Of Ingredients 11

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Ingredients

1/2 pound ground sweet or hot sausage meat
1 cup finely chopped onions
1 cup finely chopped celery
1 tablespoon finely chopped garlic
3 cups cubed corn bread
1/2 cup coarsely chopped pecans
Salt and freshly ground pepper to taste
2 tablespoons chopped fresh sage, or 1 tablespoon dried
1/2 cup finely chopped parsley
1 cup chicken broth, fresh or canned
1 egg, beaten

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.

Nutrition Facts : @context http, Calories 276, UnsaturatedFat 12 grams, Carbohydrate 19 grams, Fat 18 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 467 milligrams, Sugar 4 grams, TransFat 0 grams