This Cornbread Stuffing with Sausage and Raisins recipe can really make a dinner special

For the cornbread:
1 cup corn meal
1-1/2 cups all-purpose unbleached flour
5 Tbsp granulated sugar
1 Tbsp baking powder
1/2 tsp kosher salt
1 large egg
1-1/4 cup nonfat (skim) milk
1/4 cup vegetable or other neutral oil
Baking spray

For the stuffing:
6 cups stale cornbread diced
1/2 cup (1 stick) butter
2 medium onions, diced
3/4 cup chopped celery
2 Tbsp fresh sage, chopped
1/4 cup chopped flat-leave parsley
1/4 cup diced scallions
1/2 cup golden raisins
600g+- hot smoked sausage, to taste
1-1/2 cups chicken broth
1 large egg
1/2 tsp kosher salt
1/2 tsp fresh black pepper

How to
Make the cornbread: Preheat oven to 220C. Spray a square pan with baking spray and set aside.

In a mixing bowl, whisk together the cornmeal, flour, sugar, baking powder and salt. In a large measuring cup, combine the egg, milk and oil, and beat with a fork. Pour the egg mixture into the cornmeal mixture, and stir together just until the ingredients come together. Do not over mix. Bake 20-25 minutes, until the top is lightly browned and a tester inserted into the center comes out clean.

Let the cornbread cool in the pan for 10 minutes, then pop it out onto a wire rack to cool completely. If you’re going to make the stuffing right away, when the cornbread is cooled, cut it with a serrated knife into 2cm cubes.

Make the stuffing: Preheat oven to 220C. Spread the cornbread cubes in a single layer on a rimmed baking sheet, and bake for 10-15 minutes, until the cornbread is completely dried out and slightly browned. Remove from the oven, and toss the cornbread into a large mixing bowl. Reduce oven heat to 190C.

In a large nonstick frying pan, melt the butter over low-medium heat. Add the onions and celery, and saut頦or 10 minutes, or until the vegetables are soft.

Add the herbs, scallions and raisins, and cook for 5 minutes, until the raisins plump slightly. Remove from heat and pour the mixture over the bread cubes. Return the empty pan to the stovetop.

Cut the sausage into 1cm dice. Add the sausage to the frying pan. If you’re using very lean sausage, you might need to add 1 tsp of oil. Over medium heat, brown the sausage slightly. Pour the cooked sausage over the cornbread mixture, along with any oil in the pan.

In a measuring cup or small bowl, combine the chicken broth, egg, salt and pepper. Beat together lightly, and pour over the cornbread mixture. With a rubber spatula or large spoon, stir all of the ingredients in the bowl together, until everything is evenly moistened.

Butter a large casserole dish , and transfer the stuffing to the casserole. Cover with aluminum foil, and bake for 30 minutes. Then, uncover the dish, and bake for an additional 15-20 minutes, until the top is lightly crispy.

Serve hot.

Recipe provided by The Perfect Pantry.
All text and photographs copyright Lydia Walshin 2006-2010 – licensed under Creative Commons.

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