Cornbread Stuffing With Wagyu Cajun Sausage Recipes

JULIA CHILD'S CORNBREAD STUFFING

Steps:

• Prepare cornbread according to mix directions.
• Break up sausage meat. Saute in a pan for several minutes until gray. Scrape into a large mixing bowl, leaving fat in pan.
• In pan, saute onions for 5-6 minutes. Add celery, saute for 2 minutes.
• Add the sauteed vegetables to the sausage, along with the cornbread and bread crumbs. Combine sage and eggs, and pour into mixture. Fold in the melted butter. Season with salt and pepper to taste.
• Stuff cavite of turkey with mixture and bake according to roaster time. If baking separate from turkey, place mixture in a baking pan, cover with foil, and bake at 350 for 20-30 minutes, maybe even less. Do not overbake otherwise the stuffing will dry out.

CORNBREAD STUFFING W/SHRIMP & ANDOUILLE (CAJUN/CREOLE ZWT-9)

Steps:

• Prepare cornbread per pkg instructions & cut into pieces as directed.
• Preheat oven to 350°F --- Generously butter a 10x15-in glass or ceramic baking dish. Put the cornbread pieces into a lrg bowl.
• In a lrg, deep skillet, cook the andouille over mod heat until lightly browned & the fat rendered (about 10 min). Add to the cornbread.
• Melt the butter in the skillet. Stir in the onions, celery & half of the scallions. Cook over low heat until soft (about 10 min). Add the shrimp, garlic, sage & thyme. Cook (while stirring) until the shrimp are just cooked through (about 3 min). Add the shrimp to the cornbread.
• In the same skillet, bring the stock to a boil. Pour the stock over the cornbread & stir well. Add the parsley & remaining scallions. Season the stuffing w/salt, pepper & Tabasco to taste preferences.
• Spread the stuffing in the prepared baking dish & bake for 1 hr (or until crisp & browned on top).

CORNBREAD SAUSAGE STUFFING

Steps:

• In a frying pan, cook the sausage until done. Remove sausage and set aside; drain any fat. Melt butter; saute onion and celery until crisp-tender. Combine vegetables with bread crumbs, eggs, seasonings, cornbread and sausage. Stuff into a turkey or Cornish game hens; roast according to your favorite recipe.

SAUSAGE AND CORNBREAD STUFFING

Steps:

• Preheat the oven to 350 degrees F. Lightly mist an 8-inch square baking dish with cooking spray.
• Heat the oil in a large nonstick skillet over medium heat; add the onion, garlic and sausage. Cook, breaking up the sausage with a spoon, until the onion is tender, about 10 minutes. Add the celery and fennel; cook, stirring occasionally, until vegetables are tender, 10 to 12 minutes. Transfer the mixture to a large bowl.
• Toss the vegetable mixture with the pear, herbs, reserved fennel fronds, walnuts and cornbread; season with salt and pepper. Gently toss the stuffing mixture with 1/2 cup broth to moisten (adding more to moisten if needed); transfer to the prepared baking dish. Lightly mist a piece of foil large enough to cover the dish. Pour 1/2 cup broth over the stuffing and cover with the foil.
• Bake for 30 minutes. Uncover the stuffing and bake until golden around edges, about 30 minutes more.
• Preheat the oven to 350 degrees F.
• Lightly mist an 8 by 8-inch baking pan with cooking spray. In a medium bowl, stir together the egg white, water and buttermilk; stir in the muffin mix and wheat germ until incorporated. Pour into the prepared pan and bake until a toothpick inserted in the center tests clean, 25 to 30 minutes.

CORNBREAD-ANDOUILLE STUFFING

Steps:

• Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Melt 2 tablespoons butter in a large skillet over medium heat. Add the sausage and cook, stirring, until browned, about 5 minutes. Remove with a slotted spoon and transfer to a plate.
• Melt the remaining 6 tablespoons butter in the skillet, then add the onion, celery, sage, thyme, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the vegetables are tender, about 5 minutes. Add 3 cups broth and bring to a boil; remove from the heat.
• Whisk the eggs and parsley in a large bowl. Add the potato bread, cornbread, sausage and vegetable-broth mixture and stir until combined, adding up to 1/2 cup more broth if necessary. Transfer to the prepared baking dish. Drizzle with the turkey drippings (or dot with butter).
• Cover the dish with foil and bake 30 minutes, then uncover and bake until golden, about 35 more minutes.

CAJUN CORN BREAD STUFFING

Steps:

• Preheat oven to 350°F. Arrange corn bread on large baking sheet. Bake until slightly dry and toasted, about 20 minutes. Transfer to very large bowl; cool.
• Melt butter in heavy large Dutch oven over high heat. Add sausage, pepper, green onions, shallots, celery, garlic, thyme, sage, allspice, cayenne and bay leaves and sauté until vegetables are just tender and mixture is very moist, about 15 minutes. Stir vegetable mixture into corn bread. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Mix eggs into stuffing.
• To bake stuffing in turkey:
• Add 1/2 up chicken broth to stuffing and mix thoroughly. Fill main turkey cavity with stuffing. Mix enough chicken broth into remaining stuffing to moisten (about 1/2 to 3/4 cup chicken broth, depending on amount of remaining stuffing). Spoon remaining stuffing into buttered baking dish. Cover tightly with buttered aluminum foil. Bake stuffing in dish alongside turkey until heated through, about 30 minutes.Uncover stuffing and bake until top begins to brown, about 15 minutes.
• To bake all stuffing in pan:
• Preheat oven to 350°F. Butter 13x9x2-inch baking dish. Mix 1 1/2 cups chicken broth into stuffing. Transfer stuffing to prepared baking dish. Cover tightly with buttered aluminum foil. Bake until stuffing is firm and heated through, about 45 minutes. Uncover stuffing and bake until just beginning to brown to top, about 15 minutes.

CAJUN CORNBREAD STUFFING

Steps:

• Fry bacon until crisp, remove from pan and set aside.
• Drain grease from skillet, reserving 1 tbs.
• Saute garlic,onion,green pepper and celery in 1 tbs. of bacon grease until softened.
• In a large mixing bowl,combine sauteed vegetables,crab meat,shrimp,crumbled bacon,cornbread,chicken broth,seafood seasoning and sage.
• Use to stuff poultry.

CORNBREAD STUFFING WITH SAUSAGE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Place sausage, celery and onions in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• In a large bowl combine sausage mixture with cornbread, bread crumbs, chicken broth, poultry seasoning and sage. Mix well and transfer to a 9x12 inch baking dish.
• Bake, covered, for 45 minutes or until well set and cooked through.