Ingredients
- Extra-virgin essential olive oil
- 1 large onion, small dice
- 3 ribs celery, small dice
- Kosher salt
- 1 pound spicy sausage, casing removed, damaged into bite-size chunks
- 3 cloves garlic clove, smashed and finely diced
- 3/4 cup coarsely chopped walnuts
- 10 sage leaves, finely chopped
- 3 sprigs rosemary oil, leaves finely chopped
- 10 cups stale cornbread, reduce 1-inch cubes
- 2 cups dried cranberries
- three or four cups chicken stock
Directions
Preheat the oven to 350 levels F.
Coat a sizable saute pan with essential olive oil, add some onions and celery and saute to medium heat. Season with salt and prepare before the vegetables become soft and therefore are very aromatic. Add some sausage and prepare before the sausage starts to brown. Stir within the garlic clove and saute for an additional one to two minutes. Add some walnuts, sage and rosemary oil and prepare for an additional minute, then remove from heat.
Inside a large bowl mix together the cornbread, cranberries, and also the sausage mixture. Add chicken stock and knead together with your hands before the bread is extremely moist, really wet. Taste to check on for seasoning and season with salt, as needed and transfer for an ovenproof dish.
Bake the stuffing until it's hot completely through and it is crusty on the top, about 30 to 35 minutes. MMMMM. stuffing!
Recipe thanks to Anne Burrell 2009