Green Chile Cornbread Stuffing Casserole with Sausage

Preheat the oven to 325 degrees F (170 degrees C).

Place Cornbread (1.2 kg) on a sheet pan and bake for 30 minutes, tossing a few times. try dry out the cornbread and get crust on it. Set aside.

Turn the oven up to 350 degrees F (180 degrees C).

In a large skillet over medium high heat, add the Spicy Italian Ground Sausages (455 g) and break apart with the back of a wooden spoon. Cook until browned.

Stir in the Celery (225 g), Onions (225 g), and Garlic (5 cloves) and cook for 2-3 minutes until the vegetables start to get tender.

Add the Corn Kernels (85 g) and Diced Green Chiles (1 can) to the sausage mixture and stir to combine. Cook for 2-3 minutes, then add the Fresh Thyme (1 1/2 Tbsp), Fresh Sage (1 1/2 Tbsp), and White Wine (80 mL). Cook for 2-3 minutes to cook off most of the alcohol. Remove from heat.

In a small bowl whisk together the Chicken Stock (360 mL) and Egg (1).

In a very large bowl, combine the toasted cornbread, sausage mixture and chicken stock mixture. Carefully fold the mixture together, trying not to break the cornbread apart. Let it set for 1-2 minutes, then fold it in again. The cornbread will soak up the chicken broth as it rests, but folding it again will ensure that everything gets moistened.

Spray a 2 quart casserole dish with vegetable spray and transfer the stuffing to the casserole. Dot the top of the stuffing with Butter (2 Tbsp) and bake for 30-35 minutes or until the top of the casserole is hot and crusty.

A sprinkle of parsley will make the stuffing look more inviting. It’s not necessary, but it adds a little extra oomph.