Cornbread and Sausage Stuffing
Cornbread and Sausage Stuffing

Serves:

Ingredients:

For a 16 to 20–pound turkey 1/2 cup dry white wine
1/4 cup chopped dried apricots
1/4 cup raisins
3 tablespoons olive oil or butter
1 large onion, chopped
1 large stalk celery, chopped
5 shallots, chopped
1 pound spicy sausage, casing removed, broken into bite size pieces
1 large clove garlic, minced
3 sprigs rosemary – leaves finely chopped
10 sage leaves – finely chopped
1/4 cup local honey 1 pound chestnuts, roasted and shelled, or jarred ones with no liquid 2 cups dried cherries
10 cups stale cornbread — cut into 1–inch cubes
Sea salt and freshly cracked black pepper to taste
3 to 4 cups chicken stock (homemade is preferable)

Directions:









Soak
apricots and raisins in wine for 20 minutes.


Heat
oil in a large skillet over medium–high. Cook onion, celery and shallot
until soft. Add sausage and sauté
until cooked
through. Pour off all but a little of the fat. Stir in garlic and herbs. Cook
1 minute. Stir in honey and the wine/fruit mixture and cook over high heat
for two minutes. Remove from heat.


Turn
mixture in skillet into a bowl and add remaining ingredients. When adding in
the chicken stock, add enough to make for a very moist mixture. Season to
taste.


I prefer to roast my turkey un–stuffed and heat
my stuffing in a greased casserole in a 350 degree oven until hot through. Be
sure to cover the casserole with buttered foil to prevent the stuffing from
sticking to the foil.

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