This is my go-to recipe for stuffing during the holidays. I learned how to make a variation of this during a Thanksgiving cooking class at Williams Sonoma back in 2010. I’ve tried different types of bread for this recipe – focaccia, whole wheat, country white – and they all work well. However, trying this recipe with cornbread instead takes the stuffing to another level. It’s often a big hit at dinners. This recipe makes enough to fill two baking dishes, so you don’t have to worry about sharing. If you try this recipe, let me know what you think.
Ingredients:
-
- 1 1/2 lb. cornbread stuffing cubes (you can buy these pre-made at Whole Foods Market)
- 1 1/2 lb. sage pork sausage, casings removed (if not available you can use mild Italian or garlic and herb pork sausage)
- 1 tbsp. olive oil
- 1 yellow onion, chopped
- 4 cloves of garlic, chopped
- 1 celery stalk, chopped
- 1 fennel bulb, chopped
- Salt and freshly ground pepper
- 1 cup roasted and peeled chestnuts, quartered
- 1/4 cup chopped mixed fresh herbs, such as sage, rosemary and thyme
- 3 cups low-sodium chicken broth or stock
Directions:
- Preheat oven to 375°F. Butter a large baking dish.
- In a sauté pan over medium heat, brown the sausage, stirring and crumbling with a spatula, until cooked through, about 10 minutes. Transfer to a large bowl or pot.
- Return the pan to medium heat. Add the olive oil to the accumulated fat in the pan. Add the garlic, onion, celery and fennel and sauté, stirring occasionally, until soft and translucent, 5 to 7 minutes. Season with salt and pepper. Transfer to the bowl with the sausage.
- Add the corn bread stuffing cubes, chestnuts, herbs and stock. Season with salt and pepper and toss gently to combine.
- Transfer the dressing to the prepared dish, cover with aluminum foil and bake for 35 to 40 minutes.
- Remove the foil and continue baking until browned and crispy, about 40 minutes more. Serves 10 to 12.
