Cooking Instructions
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Step 1
Preheat the oven to 325 degrees F (170 degrees C).
Step 2
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.
Step 3
Turn the oven up to 350 degrees F (180 degrees C).
Step 4
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.
Step 5
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.
Step 6
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 (4 g)
,
Fresh Sage (3 g)
, and
White Wine (80 mL)
. Cook for 2-3 minutes to cook off most of the alcohol. Remove from heat.
Step 7
In a small bowl whisk together the
Chicken Stock (360 mL)
and
Egg (1)
.
Step 8
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.
Step 9
Spray a 2 quart casserole dish with vegetable spray and transfer the stuffing to the casserole. Dot the top of the stuffing with
Butter (30 g)
and bake for 30-35 minutes or until the top of the casserole is hot and crusty.
Step 10
A sprinkle of parsley will make the stuffing look more inviting. It’s not necessary, but it adds a little extra oomph.
