Homemade Cornbread Stuffing
|Cremini mushroom dressing||1 Tablespoon|
|Red pepper||1 (Organic)|
|Sausages||1 Cup (16 tbs) (Sweet Italian And Spicy Italian Sausages)|
|Chicken broth||1 Cup (16 tbs)|
|Sage||3 1⁄2 Tablespoon (Use Fresh)|
Take a wide heavy duty pan and take extra virgin olive oil.
Now take some fresh celery and add it to the pan.
Take 1 ½ cup organic onion, 1 cup organic celery and 1 organic red pepper diced up. Throw them all in the pan.
Add kosher salt black pepper, stir that through.
Now we are going to add whole sausages. There are 2 types of sausages one is sweet Italian sausage and other is spicy Italian sausage. You can mince this if you want to.
Cook the sausage and vegetables until they are soft and nice. It will take a few minutes.
After the vegetables are cooked, add an apple. Remove the skin and make small pieces.
Cook the apple for 5 minutes.
Remove the mixture from the pan and keep in a bowl.
Reheat the pan, add some extra virgin olive oil and in goes the cremini mushrooms. Add little salt, freshly crushed pepper.
Let these cook and sauté for about 8-10 minutes.
Now you need to deglaze the pan by adding sherry. Turn off the flame and add sherry. Scrape the bottom of the pan and let it boil to bring out the flavor.
Add the mushrooms to the rest of the dressing mixture.
Chop some fresh sage. Add about 3 ½ tbsp of it to the dressing.
Break the red corn bread and put them right into the dressing. Start some initial combining.
Now we are going to add some low sodium chicken broth about 2 cups broth. We are also going to season it, so add black pepper, a little more kosher salt, mix this well and put it in a rimmed baking container.
Put that in oven at 350 degrees for about 40 minutes until they are very hot and the corn bread softens up and all the ingredients mixes up.
And this is the best stuffing we have ever tried.