Sausage, Cornbread and Tart Cherry Stuffing

Sausage, Cornbread and Tart Cherry Stuffing

Recipe courtesy of how2heroes

Come along with us to the South and try our sausage-forward stuffing. Paired with cornbread, pecans and tart cherries (or give a nod to the North with cranberries if you prefer), we’re pretty sure this will become an annual favorite at the Thanksgiving and holiday table. Make it a day ahead to let all that delicious sausage flavor sink in and to help space out your prep. We have a wide variety of sausages for you to choose from breakfast sausages to Italian sausage and chorizo, in or out of the casing. All our meat is pasture-raised and deeply flavorful.

Ingredients

Cornbread (about 6-7 cups)
1 1/2 loaves
Whole pecans
2 cups
Leeks (white & pale green parts only), finely diced and rinsed with cold water
2
Celery ribs, finely diced
3
Onion, peeled and finely diced
1
Unsalted butter
3/4 stick (6 tbsp)
Dried sour cherries (or cranberries)
1 1/2 cups
Sugar
1/4 cup
Mixed chopped herbs: thyme, flat-leafed parsley, rosemary & oregano
1/4 cup
Chicken stock
2 cups

Utensils

  • Cookie sheets
  • Small saucepan
  • Large bowl
  • Sauté pan

Instructions

Preheat oven to 325°

Add dried cherries to a small saucepan with ¼ sugar and just enough water to cover. Simmer until cherries plump up.

Cut cornbread into ½" cubes, spread out on cookie sheets, and bake until just dry, about 20 minutes.

Transfer cornbread to a large bowl and set aside.

In a sauté pan, toast pecans over medium-low heat until aromatic and slightly golden (2-3 minutes).

Halve leeks lengthwise then cut crosswise into ½" pieces. Wash leeks in a bowl of cold water and strain.

Melt butter in a sauté pan and sweat leeks, celery, and onion over moderately low heat, stirring until leeks are tender, about 15-20 minutes.

Add sausage to leek mixture and cook over moderate heat, stirring occasionally, for 5 minutes or until sausage is cooked through. Stir in pecans and add to bowl with toasted cornbread.

Add chicken stock to the same pan that had your sausage-leek mixture in it. Cook down to 1 cup of liquid.

Add pecans, sausage-leek mixture, sour cherries, chopped herbs, and reduced chicken stock to a bowl of cornbread. Taste for seasoning and adjust with salt and pepper if needed.

Cool stuffing completely. Stuffing may be made 1 day ahead and chilled, covered. Bring stuffing to room temperature before stuffing in turkey or adding to a casserole dish.

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