IRISH/HAWAIIAN/SOUTHERN CORNBREAD DRESSING

IRISH/HAWAIIAN/SOUTHERN CORNBREAD DRESSING image

Yield 8-10 Servings

Number Of Ingredients 9

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1 Medium Apple (Diced in 1/4" squares)
6 Irish Sausages (Galtee Traditional Gold Pork Bangers)
1 stick softened butter
2-3 stalks chopped celery
6 leaves fresh sage (chopped)
4 large corn muffins or 2/3 lb corn bread (preferably a few days old and getting stale)
1 handful of macadamia nuts or half a jar or canned chesnuts
4 large eggs
1 cup chicken stock

Steps:

Heat the oven to 350 degrees F. Heat two pats of butter in a skillet over medium-high heat and add the sausages and chopped celery. Cook for about 10-15 minutes turning every 2-3 minutes until sausages are a nice dark brown all over. Set sausages and celery aside on a plate or bowl to cool for a few minutes so that you can handle them. Coarsely chop macadamia nuts (or break up chesnuts with your fingers). Grease a 9x5 bread loaf pan with a little butter. Crumble the corn muffins (or corn bread) into a large mixing bowl. Chop the sausages into nibble size pieces about the same size as the chopped apple-leave the crispy brown casing on the sausage. Add the chopped sausages and celery to the mixing bowl that contains your crumbled corn muffins. Add chopped sage, chopped nuts, eggs, remaining butter and about 1/4 cup chicken stock to the mixing bowl. Using your hands thoroughly mix all the ingredients in the mixing bowl adding more chicken stock if the dressing is too dry. (You want the mixture to be about the same consistency as oatmeal - but not actually liquidy.) Put the dressing into your pan and bake at 350 degress F for one hour, or until the top is brown and crispy.