March 29, 2024

Cornbread Stuffing with Sage and Sausage

 

Cornbread Stuffing with Sage and Sausage

How much of a recipe purist are you?   When you make a recipe for the first time, do you follow the directions to the letter, or do you start right in with the alterations?   When I make something for the first time, I like to be faithful to the source.  When I eat the finished product is when I start making changes in my mind for next time—Needs more salt.  Add cilantro and green onions.  Use more yogurt and less mayo….  So the first time I made Tyler Florence’s recipe for Cornbread Stuffing, I really liked it…but I knew I wanted to change some things and make it my own.  So here it is, just in time for your holiday parties: Cornbread Stuffing with Sage and Sausage!

This is a simple recipe that I make in two steps.  First is the cornbread, and second are the rest of the ingredients.  I even make the cornbread a day or two ahead—don’t worry if it’s a little stale, because you’ll be rehydrating it and baking it again.  Use any kind of sausage you like.   I make this with a one-pound log of plain old breakfast sausage, but you can try something spicier, smokier, or even get crazy and use chorizo!   The other thing you will want is fresh sage.  Use as much as you like – I use at least 3 tablespoons of minced fresh sage, but I think you could get crazy and use up to a quarter cup of it, if you really wanted it herb-y.  If you buy a bunch of sage, use the rest in roast turkey or chicken recipes – they’re a natural match.  (And I just saw this recipe that uses sage that looks amazing!  Replace the dried sage in the recipe for double the amount of fresh sage.)  For the cornbread, I always use Jiffy cornbread mix, because that’s what I grew up eating.  If you have a brand of mix you like better, or you make cornbread from scratch, try that.  The measurements might be a little different, but this recipe is really forgiving.  Just adjust your wet ingredients to make sure you get the right finished consistency.

Cornbread Stuffing with Sage and Sausage

Ingredients:

  • 4 boxes of Jiffy cornbread mix (or make your own cornbread)
  • 1 pound sausage, any kind
  • 3 onions, sliced into fine strings
  • 3 tablespoons (or more!) of minced fresh sage
  • 2 cups chicken or turkey stock
  • 1 cup milk
  • 4 eggs
  • salt and pepper
  • butter to grease the pans (or use a non-stick spray of your choice)

Directions:

  1. Bake the 4 boxes of cornbread mix according to the directions on the box.  I didn’t bother with muffin tins and just made the whole batch in a 9″x13″ cake pan.  Let cool.  You can make the cornbread a day or two in advance.
  2.  In a large pot, cook the sausage.  If you are using links, slice into small half-moons.  If you are using bulk sausage, cook and break it up with a spoon so you have little chunks.  When cooked, remove from the pan to the largest mixing bowl you have.  Do not drain the pan!
  3. While the sausage is cooking, cut the onions into skinny strings.  Cook the onions in the fat rendered from the sausage (or add more butter or olive oil if there isn’t a lot in the pan.)  Cook for about 15 minutes on medium, stirring so they don’t burn, until they are soft and caramel-colored.  Remove the onions to the big mixing bowl.
  4. Using your hands, crumble the cornbread into the bowl with the onions and sausage.  Add the minced sage and mix.
  5.  In a smaller bowl, mix together the stock, milk, and eggs.  Pour it over the cornbread mixture and fold to combine.  Season the whole thing with salt and pepper.
  6. Turn the cornbread out into a large greased casserole dish and bake uncovered for about 25 minutes at 375*F.  You’ll want to let it get a little crusty and brown on top.

Explore, experiment, enjoy! — Dana


To view even more of Dana’s unique recipe, you can visit her at Frugal Girlmet!

Thanksgiving Burger

thanksgiving burger

If you’re anything like me, Thanksgiving is one of your favorite times of the year.  The best food, the best company (family, friends, fortuitous strangers), and the best traditions.  If you can’t wait for that one day a year, make this Thanksgiving Burger!

The secret ingredient is a box of bread stuffing mixed in with the turkey.  It adds moisture and the unmistakeable seasonings that really make this burger special.  Your toppings can vary—add gravy, sweet potatoes, whatever you like!  I made mine easy, with a quick smear of mayo, cranberry sauce, and lettuce.

Ready to taste the season before the day gets here?  Let’s give thanks!

Thanksgiving Burger

Ingredients:

  • 1 box bread stuffing mix (I used Stove Top)
  • 20 ounces ground turkey
  • 1/8 teaspoon granulated garlic
  • 1/4 teaspoon celery salt
  • 1 can cranberry sauce
  • for each serving:  1 hamburger bun, mayonnaise, a few leaves of lettuce

Directions:

  1. Prepare the stuffing mix according to the directions on the box.  Let cool a little.
  2. Combine 1 cup of prepared stuffing with the turkey.  (Refrigerate the rest of the stuffing and eat it later, or use it on top of casseroles!)  Form four 5-ounce burgers, and refrigerate for at least an hour so they firm up a little.
  3. Fry the burgers in a non-stick pan.  Use a little oil of your choice, and cover the pan with aluminum foil.  Cook on medium heat for about 6-8 minutes, until done on one side with a little crust.  Flip, cover, and cook again.
  4. To serve:  give a light coating of mayo to both top and bottom hamburger buns.  Add a couple teaspoons of cranberry sauce to the bottom bun, then the lettuce.  Top with the burger and the top bun.  Serve hot!

Explore, experiment, enjoy! — Dana


To view even more of Dana’s unique recipe, you can visit her at Frugal Girlmet!