|
|
Corn Bread Sausage Dressing
P r 4-5 persona duhen:
Ingredients
1. 10 cups corn bread cubes (18 corn muffins should do)
2. 1 lb. bulk pork sausage, sliced into 1/2-inch thick disks
3. 2 cups chopped onion
4. 2 ribs celery, finely chopped
5. 1 red bell pepper, chopped
6. 1 cup frozen corn kernels
7. 3 to 3 1/2 cups chicken stock
8. 1 1/2 tsp. dried thyme
9. 1 1/2 tsp. ground sage
10. 1/2 tsp. dried rosemary
11. 1/4 tsp. salt
12. 1/4 tsp. ground black pepper
13. 1/2 cup chopped fresh parsley
14. 2 large eggs, lightly beaten
|
|
P rgatitja:
Steps Spread the corn bread cubes on a baking sheet to partially
dry at room temperature for 4 hours or up to overnight.
Then transfer them to a large mixing bowl.
Brown the sausage in a large, heated skillet or saute pan,
breaking it up with a wooden spoon, until it is fully cooked.
With a slotted spoon, transfer the cooked sausage to a platter
lined with paper towels. Drain all but about 1 1/2 tbsp.
of fat from the skillet. Heat the oven to 350 degrees.
Add the onion, celery, and bell pepper to the pan and saute
over moderate heat for 7 minutes, stirring often. Stir
in the corn, 2 cups of the chicken stock, and the herbs,
salt, and pepper. Continue stirring until it comes to a simmer,
then ladle it over the corn bread and toss well.
Add the reserved sausage and parsley and toss again.
Whisk together the eggs and 1 more cup of chicken stock.
Drizzle the liquid over the dressing and toss well
(the dressing should be quite moist; if not,
add more chicken broth).
Bake the dressing in a large, tightly covered casserole
dish for about 30 minutes, until steaming hot throughout.
Makes 8 to 10 servings.
|
|
