CORN BREAD STUFFING WITH SAGE, SUN-DRIED TOMATOES AND SAUSAGE

CORN BREAD STUFFING WITH SAGE, SUN-DRIED TOMATOES AND SAUSAGE image

Yield 10 cups

Number Of Ingredients 12

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1 recipe corn bread, day old(recipe follows)
1/3 cu sun-dried tomatoes, either dry or oil
1/2# Sweet Italian sausage, casing removed
1/2# Hot Italian sausage, casing removed
2 small onion, finely chopped(1+ 1/2 cu)
6 ribs celery, finely chopped(2+1/2 cu)
2 cloves garlic, peeled & minced
1/2 cu pine nuts, toasted
1 T chopped fresh sage leaves(or 1 T dried)
1 cu chicken stock
4 T unsalted butter, melted
salt & pepper

Steps:

1) Heat oven to 350. Cut corn bread into 3/4" cubes and spread on baking sheet. Toast bread, shaking pan periodically, until golden brown on edges, 20 min. Soak dry tomatoes in hot water until soft. Chop coarsely 2)Heat a large skillet over med-high heat and add sausage. Cook, stirring often, until no pink. Using slotted spoon, transfer sausage to bowl & set aside. Pour off all but 1 t. fat from pan 3)Return pan to heat, add onions & cook until translucent, 5 min. Add celery & garlic & cook until celery is soft 6-8 min. 4) Combine sausage, corn bread, pine nuts, tomatoes and sage in large bowl & mix well. Add chicken stock & melted butter and toss to combine. Season to fast with salt and pepper. 5) Transfer stuffing to baking dish and dot with butter. Bake 350 until heated thru and crusty on top. 35 min.