CORN BREAD-SAUSAGE STUFFING

Corn Bread-Sausage Stuffing image

Provided by Molly O'Neill

Time 40m

Yield Twelve cups

Number Of Ingredients 11

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Ingredients

1 pound hot Italian sausage, thinly sliced
1 teaspoon olive oil
2 cloves garlic, peeled and minced
1 medium onion, peeled and diced
1 large red bell pepper, cored, deribbed and diced
8 cups stale corn bread crumbs
4 large scallions, green part only, thinly sliced
1 1/2 teaspoons salt
Freshly ground pepper to taste
1 cup dark beer
Chicken broth, homemade or low-sodium canned, if needed

Steps:

Cook the sausage in a skillet over medium heat, breaking it up with the back of a wooden spoon. Set aside. Heat the olive oil in a medium nonstick skillet, add the garlic and onion and saute for 2 minutes. Add the red pepper and saute until just tender, about 3 minutes.
In a large bowl, combine the corn bread crumbs, sausage and onion mixture. Toss in the scallions, salt and pepper. Stir in the beer.
Fill the bird loosely with stuffing; place any remaining stuffing in a casserole and moisten with chicken broth. Roast the bird. Bake the extra stuffing, covered, for about 30 minutes.

Nutrition Facts : @context http, Calories 301, UnsaturatedFat 7 grams, Carbohydrate 38 grams, Fat 11 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 569 milligrams, Sugar 4 grams