Sausage And Cornbread Stuffing
Serves: 4
Llewellyn Gorczany
1 January 1970
Based on User reviews:
52
Spice
53
Sweetness
56
Sourness
48
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 tbsp
Olive Oil1 medium
Onion (chopped)1 medium
Pear (bosc, cored and chopped)1 cup
Herb (chopped fresh)1 cup
Walnut (chopped)1.5 cups
Chicken Broth (reduced-sodium)1 large
Egg White1 cup
Water1 cup
Buttermilk1 cup
Toasted Wheat GermDirections:
1
Preheat the oven to 350 degrees F
2
Lightly mist an 8-inch square baking dish with cooking spray
3
Heat the oil in a large nonstick skillet over medium heat; add the onion, garlic and sausage
4
Cook, breaking up the sausage with a spoon, until the onion is tender, about 10 minutes
5
Add the celery and fennel; cook, stirring occasionally, until vegetables are tender, 10 to 12 minutes
6
Transfer the mixture to a large bowl
7
Toss the vegetable mixture with the pear, herbs, reserved fennel fronds, walnuts and cornbread; season with salt and pepper
8
Gently toss the stuffing mixture with 1/2 cup broth to moisten (adding more to moisten if needed); transfer to the prepared baking dish
9
Lightly mist a piece of foil large enough to cover the dish
10
Pour 1/2 cup broth over the stuffing and cover with the foil
11
Bake for 30 minutes
12
Uncover the stuffing and bake until golden around edges, about 30 minutes more
13
Preheat the oven to 350 degrees F
14
Lightly mist an 8 by 8-inch baking pan with cooking spray
15
In a medium bowl, stir together the egg white, water and buttermilk; stir in the muffin mix and wheat germ until incorporated
16
Pour into the prepared pan and bake until a toothpick inserted in the center tests clean, 25 to 30 minutes