Cornbread Stuffing With Wagyu Cajun Sausage Recipes

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CORNBREAD STUFFING WITH SAUSAGE



Cornbread Stuffing With Sausage image

The name says it all! Ground sausage is cooked with celery and onions, then baked with cornbread, bread crumbs and chicken broth.

Provided by sal

Categories     Side Dish     Stuffing and Dressing Recipes     Sausage Stuffing and Dressing Recipes

Time 1h10m

Yield 12

Number Of Ingredients 8

1 pound ground sausage
2 cups chopped celery
2 large onions, chopped
5 cups crumbled cornbread
5 cups seasoned bread crumbs
2 ¾ cups chicken broth
1 ½ teaspoons poultry seasoning
1 teaspoon sage
Calories440.7 calories
Carbohydrate51.1 g
Cholesterol40 mg
Fat19.3 g
Fiber4.3 g
Protein15 g
SaturatedFat6.5 g
Sodium1401.8 mg
Sugar6.5 g

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.

CORNBREAD STUFFING WITH WAGYU CAJUN SAUSAGE



Cornbread Stuffing with Wagyu Cajun Sausage image

Categories     Beef

Number Of Ingredients 21

1 package Double 8 Cattle Company Fullblood Wagyu Cajun Sausage (casings removed)
2 ounces Butter
5 Garlic Cloves (minced)
1 Large Red Bell Pepper (diced small)
1 Jalapeño (diced small)
2 bunches Green Onions (chopped, both white and green parts)
2 Large Shallots (chopped)
1 cup Celery (finely chopped)
2 tablespoons Fresh Thyme (chopped)
3/4 teaspoon Cayenne Pepper
1 1/2 cups Chicken Stock
2/3 cup Buttermilk Corn Bread: Grapeseed Oil
2 cup Yellow Cornmeal
2 cup All Purpose Flour
1/2 cup Sugar
1/2 cup Brown Sugar
2 tablespoons Baking Powder
1 teaspoon Kosher Salt
2 Large Eggs
1 cup Buttermilk
1 cup Sour Cream

Steps:

  • PREPARING THE BUTTERMILK CORN BREAD:Preheat the oven to 375 degrees. Sift the cornmeal, flour, sugars, baking powder, and kosher salt into a large bowl. In another bowl, whisk the egg, grapeseed oil, buttermilk, and sour cream.Then, fold into the dry ingredients into the wet ingredients with a rubber spatula until combined (DO NOT OVER-MIX).Transfer the batter to the prepared baking dish (use a small amount of grapeseed oil to coat the bottom of the baking dish prior to pouring the batter in).Bake until a toothpick inserted into the center comes out clean, about 20-25 minutes. Note: The cornbread can be made the day before and set out to stale.
  • PREPARING THE FULLBLOOD WAGYU CAJUN SAUSAGE AND VEGETABLES:Melt 2 ounces of butter in heavy, large sauté pan over medium-high heat. Add Fullblood Wagyu cajun sausage, and brown while breaking it up into small pieces with a wooden spoon. Cook cajun sausage for about 10 minutes. Add bell peppers, Jalapeño, shallots, celery, garlic, and thyme to large sauté pan. Sauté until vegetables are just tender and mixture is very moist, about 15 minutes. Add chicken stock, cayenne pepper, and green onion to the large sauté pan with the vegetables and sausage, and cook for a few more minutes.Place all cooked ingredients in a large bowl
  • FINAL STEPS:Cut prepared buttermilk cornbread into 1-inch cubes. Fold the buttermilk cornbread cubes into the large bowl with the cooked vegetables and cajun sausage.Season with kosher salt and freshly ground black pepper.Serve warm, and enjoy!

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