Southern Cornbread Sausage Stuffing Recipes

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SAUSAGE CORNBREAD STUFFING



Sausage Cornbread Stuffing image

Serve Anne Burrell's Sausage Cornbread Stuffing recipe from Food Network for Thanksgiving dinner.

Provided by Anne Burrell

Categories     side-dish

Time 45m

Yield 12 servings

Number Of Ingredients 12

Extra-virgin olive oil
1 large onion, small dice
3 ribs celery, small dice
Kosher salt
1 pound spicy sausage, casing removed, broken into bite-size chunks
3 cloves garlic, smashed and finely diced
3/4 cup coarsely chopped walnuts
10 sage leaves, finely chopped
3 sprigs rosemary, leaves finely chopped
10 cups stale cornbread, cut into 1-inch cubes
2 cups dried cranberries
3 to 4 cups chicken stock

Steps:

  • Preheat the oven to 350 degrees F.
  • Coat a large saute pan with olive oil, add the onions and celery and saute over to medium heat. Season with salt and cook until the vegetables start to become soft and are very aromatic. Add the sausage and cook until the sausage begins to brown. Stir in the garlic and saute for another 1 to 2 minutes. Add the walnuts, sage and rosemary and cook for another minute, then remove from heat.
  • In a large bowl mix together the cornbread, cranberries, and the sausage mixture. Add chicken stock and knead with your hands until the bread is very moist, actually wet. Taste to check for seasoning and season with salt, if needed and transfer to an ovenproof dish.
  • Bake the stuffing until it is hot all the way through and is crusty on top, about 30 to 35 minutes. MMMMM...stuffing!

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

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.

Nutrition Facts : Calories 440.7 calories, Carbohydrate 51.1 g, Cholesterol 40 mg, Fat 19.3 g, Fiber 4.3 g, Protein 15 g, SaturatedFat 6.5 g, Sodium 1401.8 mg, Sugar 6.5 g

BEST-EVER CORNBREAD-SAUSAGE STUFFING



Best-Ever Cornbread-Sausage Stuffing image

Everyone always asks for this stuffing for Thanksgiving.

Provided by punkchic_123

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

Time 9h10m

Yield 8

Number Of Ingredients 9

1 (8.5 ounce) package corn bread mix
10 slices firm white bread
1 pound bulk spicy pork sausage
2 cups sliced celery
1 large onion, chopped
2 teaspoons dried sage
¼ cup melted butter
1 (14 ounce) can chicken broth
2 eggs

Steps:

  • The day before you want to make the stuffing, bake the corn bread mix according to package directions, remove it from the pan, cover lightly with a cloth, and leave it to dry overnight. Tear the bread into pieces and leave it out overnight to dry.
  • About 1/2 hour before serving, preheat an oven to 350 degrees F (175 degrees C), and grease a 1 1/2-quart baking dish.
  • Place the sausage into a skillet over medium heat, and cook and stir the sausage, breaking it up as it cooks, until the meat is browned, 8 to 10 minutes. Stir in the celery and onion, and cook until the onion is translucent, stirring occasionally, about 8 minutes. Stir in the sage.
  • Tear up and crumble the corn bread into a large bowl. Break the bread apart into 1/2-inch pieces, and lightly mix it with the corn bread. Pour in the melted butter, stir to combine, and lightly mix in the sausage mixture.
  • Whisk the chicken broth with the eggs, and stir into the corn bread mixture. Place the stuffing into the prepared baking dish, cover with foil, and bake in the preheated oven until the stuffing is cooked through and hot, about 30 minutes. Uncover the dish and return to the oven to bake until the top is lightly browned, about 10 more minutes.

Nutrition Facts : Calories 480 calories, Carbohydrate 39.2 g, Cholesterol 106.9 mg, Fat 28.9 g, Fiber 1.7 g, Protein 15.2 g, SaturatedFat 11.3 g, Sodium 1425.4 mg, Sugar 6.2 g

CORNBREAD & SAUSAGE STUFFING



Cornbread & Sausage Stuffing image

This old-fashioned Southern cornbread stuffing has a rich, almost spoon bread consistency.

Categories     Vegetables & Sides

Yield 8 to 10

Number Of Ingredients 18

3 large eggs
1 cup whole milk
1¾ cups all-purpose flour, spooned into measuring cup and leveled-off
1¼ cup yellow cornmeal
3 tablespoons sugar
1½ tablespoons baking powder
1½ teaspoons salt
1 stick (½ cup) unsalted butter, melted
1 lb bulk hot pork sausage
2 medium yellow onions, diced
3 celery ribs, diced
6 tablespoons unsalted butter, divided
5 garlic cloves, chopped
¼ cup finely chopped fresh herb blend (I use equal parts thyme, rosemary and sage)
4 large eggs
1 cup whole milk
2 cups low-sodium chicken broth
½ teaspoon salt

Steps:

  • Preheat the oven to 350°F and set an oven rack in the middle position. Butter and flour a 9x13-inch baking pan or spray with a nonstick cooking spray with flour, such as Baker's Joy.
  • In a medium bowl, whisk the eggs. Add the milk and whisk until evenly combined. Set aside.
  • In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. Add the milk mixture and the melted butter to the dry ingredients and whisk until smooth. Transfer the batter to the prepared baking pan and smooth the top. Bake until lightly golden around the edges and set, about 30 minutes. Cool in the pan on a wire rack until cool enough to handle, 20 to 30 minutes.
  • Preheat the oven to 250°F and set the oven rack in the middle position. Cut the cornbread into 1-inch squares. Place the cut cornbread on a rimmed baking sheet and bake until lightly toasted, about 1 hour. Cool the cornbread on the baking sheet, about 15 minutes.
  • Place the sausage in a large nonstick pan over medium-high heat. Cook, stirring and breaking it apart with a wooden spoon, until no longer pink, about 5 minutes. Using a slotted spoon, transfer the sausage to the largest bowl you have (it needs to fit all the cornbread), leaving the fat in the pan. Reduce the heat to medium and add the onions, celery, and 3 tablespoons of the butter to the pan. Cook until the vegetables are softened, 6 to 8 minutes. Add the garlic and cook 1 minute more. Off the heat, mix in the herbs. Add the vegetable mixture to the bowl with the sausage and mix to combine.
  • In another bowl, whisk the eggs. Add the milk, broth, and salt.
  • Preheat the oven to 350°F and set an oven rack in the middle position. Grease a 9x13-inch baking pan with butter or nonstick cooking spray. Add the dried cornbread cubes to the sausage and vegetable mixture. Pour the egg mixture over top. Fold the mixture a few times with a large rubber spatula, being careful not to break up the cornbread too much. Let the mixture sit, folding carefully a few times, until the cornbread is saturated, about 10 minutes.
  • Transfer the soaked cornbread mixture to the prepared pan, making sure the sausage and vegetables are evenly distributed. Try to arrange some of the larger pieces of cornbread on top; it looks prettier. Dot the top of the stuffing with the remaining 3 tablespoons of butter. Bake until golden brown and crisp, about 35 minutes. Serve warm.
  • Make-Ahead/Freezer-Friendly Instructions: The cornbread can be prepared up to two days ahead of time. Cut it into cubes and let it dry out on the countertop overnight instead of toasting it in the oven. If you'd like the assemble the stuffing in advance, prepare it up until the point of baking, cover it with plastic wrap, and refrigerate up to a day ahead of time. When ready to serve, bake as directed, allowing a few extra minutes in the oven. It can also be frozen after baking, tightly covered, for up to 3 months. When you're ready to serve it, defrost in the refrigerator for 24 hours. Reheat it, covered with foil, in a 325°F oven until hot.

Nutrition Facts : Calories 541, Fat 33 g, Carbohydrate 43 g, Protein 8 g, SaturatedFat 16 g, Sugar 8 g, Fiber 2 g, Sodium 654 mg, Cholesterol 209 mg

CORNBREAD STUFFING WITH SAUSAGE AND COLLARD GREENS



Cornbread Stuffing with Sausage and Collard Greens image

Add a little southern flavor to your holiday table with this delicious sausage- and greens-loaded stuffing.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h45m

Yield 16

Number Of Ingredients 12

2 lb homemade or purchased cornbread, cut into 1/2-inch cubes (11 cups)
1/2 cup butter
1 lb bulk pork sausage
1 cup coarsely chopped onion
1 red bell pepper, coarsely chopped
1 stalk celery, thinly sliced
1 to 2 serrano chiles, seeded, finely chopped (1 to 2 tablespoons)
1 bunch collard greens, ribs removed, coarsely chopped (6 cups)
2 cups Progresso™ chicken broth (from 32-oz carton)
2 eggs, slightly beaten
1/4 cup chopped fresh Italian (flat-leaf) parsley
2 tablespoons chopped fresh thyme leaves

Steps:

  • Heat oven to 325°F. Grease or spray 2 cookie sheets. Place cubed cornbread on cookie sheets. Bake 20 to 25 minutes or until dry and crispy. Cool completely on cookie sheet.
  • Meanwhile, in 6-quart Dutch oven, melt butter over medium-high heat. Cook sausage in butter 8 to 10 minutes, stirring frequently, until no longer pink. With slotted spoon, transfer sausage to large bowl; set aside. Add onion, bell pepper, celery and serrano chiles to Dutch oven. Cook 4 to 6 minutes, stirring occasionally, until tender and lightly browned on edges.
  • Add greens; cook 1 to 2 minutes or until wilted. Add broth; heat to simmering. Cook 1 to 3 minutes, stirring frequently, using spoon to release browned bits from bottom of pan. Remove from heat. Cool 5 minutes.
  • Spray 13x9-inch (3-quart) glass baking dish with cooking spray; set aside. Add eggs, parsley and thyme to bowl with sausage. Stir in cornbread. Pour broth mixture over stuffing ingredients in bowl. Pour into baking dish. Cover with foil; bake 30 minutes. Uncover; bake 15 to 20 minutes longer or until browned and crisp on top. Cool 5 minutes before serving.

Nutrition Facts : Calories 300, Carbohydrate 30 g, Cholesterol 80 mg, Fat 2 1/2, Fiber 3 g, Protein 8 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 10 g, TransFat 1/2 g

CORNBREAD SAUSAGE STUFFING



Cornbread Sausage Stuffing image

I made this recipe over 45 years ago for the first pheasant I ever roasted-it was a special dinner I prepared to thank a wonderful sister and brother-in-law for all of their help when we bought our first home. To this day, it's a favorite with our friends and family when they come to visit.

Provided by Taste of Home

Categories     Side Dishes

Time 4h15m

Yield Stuffing is enough for a 12-16 pound turkey or 8-10 (1-1/2 pounds each) Cornish game hens.

Number Of Ingredients 9

1 pound mild or hot bulk pork sausage
1/2 cup butter, cubed
2 cups chopped onion
1-1/2 cups chopped celery
2 cups soft bread crumbs
2 large eggs, beaten
Salt and pepper to taste
2 to 3 tablespoons sage
5 cups crumbled yellow cornbread

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.

Nutrition Facts : Calories 426 calories, Fat 25g fat (11g saturated fat), Cholesterol 104mg cholesterol, Sodium 846mg sodium, Carbohydrate 39g carbohydrate (6g sugars, Fiber 3g fiber), Protein 11g protein.

SAUSAGE CORNBREAD DRESSING RECIPE BY TASTY



Sausage Cornbread Dressing Recipe by Tasty image

Chef Ayo Cherry upgrades a box of cornbread stuffing with spicy sausage, aromatics, and of course, butter to create a southern-style Thanksgiving dressing.

Provided by Katie Aubin

Categories     Sides

Time 30m

Yield 6 servings

Number Of Ingredients 9

1 tablespoon olive oil
8 oz spicy pork sausage, casings removed
2 stalks celery, diced
½ large yellow onion, diced
2 cloves garlic, minced
kosher salt, to taste
1 box cornbread mix
1 ½ cups boiling water
½ unsalted butter, melted

Steps:

  • Heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking up into small pieces, until no longer pink, 7-8 minutes.
  • Add the celery, onion, and garlic. Season with salt and cook until the vegetables are tender, about 5 minutes.
  • Add the cornbread stuffing and toss to combine. Pour the boiling water and melted butter over the stuffing mix.
  • Remove the pan from the heat, cover, and let sit for 5 minutes, until all of the liquid is absorbed. Fluff with a fork, then transfer to a small casserole dish.
  • Turn the broiler to high.
  • Broil the dressing for 1-2 minutes, until browned and crispy on top.
  • Enjoy!

Nutrition Facts : Calories 311 calories, Carbohydrate 18 grams, Fat 22 grams, Fiber 1 gram, Protein 9 grams, Sugar 5 grams

CORNBREAD & SAUSAGE STUFFING



Cornbread & Sausage Stuffing image

Make and share this Cornbread & Sausage Stuffing recipe from Food.com.

Provided by Mary Scheffert

Categories     Thanksgiving

Time 50m

Yield 10-12 serving(s)

Number Of Ingredients 10

1 lb sausage (hot or mild, any brand you like)
1 1/2 cups onions, chopped
1 1/2 cups celery, chopped
5 cups dry, day old bread, cut in cubes
cornbread, crumbled (I use a boxed mix for this recipe, 1 8" pan)
2 teaspoons rubbed sage
1 teaspoon marjoram
1/2 teaspoon black pepper
2 -3 cups chicken broth (I use fat free)
2 tablespoons butter or 2 tablespoons margarine

Steps:

  • Cook sausage in large skillet until browned; remove with slotted spoon& drain.
  • Saute onion& celery in remaining sausage drippings until tender.
  • Combine sausage, sauteed vegetables, bread cubes, cornbread, sage, marjoram& pepper in a large mixing bowl; blend well.
  • Moisten with chicken broth.
  • Mixture can be stuffed into turkey, or placed into a greased 13x9 baking dish& dot with butter.
  • Cover& bake 20 minutes at 350F; uncover& bake 10 minutes more, or until golden brown.

GRANDMOTHER'S SOUTHERN DRESSING WITH COUNTRY SAUSAGE AND TURKEY GIZZARDS



Grandmother's Southern Dressing with Country Sausage and Turkey Gizzards image

One of my grandmother's most notable dishes is Southern dressing. It is on the table at every Thanksgiving, and it is packed with flavor. This is the TRUE Southern dressing way, using turkey gizzards and all to take the dish to another level! I also like adding fresh herbs to round out all the ingredients used.

Provided by Food Network

Categories     side-dish

Time 1h55m

Yield 8 to 10 servings

Number Of Ingredients 26

Nonstick cooking spray, for greasing
2 cups yellow cornmeal
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
3 sticks (1 1/2 cups) unsalted butter, melted and cooled to room temperature
2 cups buttermilk
3 large eggs
Nonstick cooking spray, for greasing
1 small sweet onion, roughly chopped
2 celery stalks, roughly chopped
1 green bell pepper, seeded and roughly chopped
1 cup turkey gizzards
2 tablespoons olive oil
1 pound country sausage, such as Jimmy Dean
Kosher salt and freshly ground black pepper
2 sticks (1 cup) unsalted butter
8 cups day-old Cornbread, cut or crumbled into 1-inch cubes
2 teaspoons garlic powder
1/2 teaspoon dried Italian seasoning
1 cup whole milk
2 large eggs
1/2 cup chicken stock
2 tablespoons chopped flat-leaf parsley leaves
2 tablespoons chopped fresh sage
Hot sauce, optional

Steps:

  • For the cornbread: Preheat the oven to 350 degrees F. Grease an 8-inch-square casserole dish with nonstick cooking spray.
  • Whisk together the cornmeal, flour, baking soda and salt in a medium bowl. Set aside. Whisk together the melted butter, buttermilk and eggs in another large bowl. Add the wet ingredients to the cornmeal mixture and whisk until just combined.
  • Pour the mixture into the prepared casserole dish and bake until golden and firm to the touch, about 40 minutes. Makes 10 cups.
  • For the dressing: Preheat the oven to 375 degrees F. Grease a 9-by-13-inch casserole dish with nonstick cooking spray.
  • Put the onions, celery and bell peppers in a food processor. Add the gizzards and process until the mixture is very finely minced but not mushy.
  • Heat the oil in a large skillet over medium-high heat. Add the vegetable and gizzards mixture and the country sausage and cook, breaking up the sausage into small pieces with a wooden spoon and seasoning with salt halfway through, until the sausage is browned, 5 to 7 minutes.
  • Melt the butter in a small saucepan over medium heat. Transfer the sausage mixture to a large bowl and add the cornbread, melted butter, garlic powder and dried Italian seasoning. Season with salt and pepper to taste and gently combine with a rubber spatula. Whisk together the milk and eggs in a small bowl and pour over the cornbread mixture. Add the chicken stock and stir to combine. Stir in the parsley and sage.
  • Spread the mixture into the prepared casserole dish, pressing the mixture lightly until packed. Bake until slightly golden and set, 35 to 40 minutes. Serve immediately with hot sauce if desired.

CORNBREAD AND SAUSAGE STUFFING



Cornbread and Sausage Stuffing image

Some cooks use diced giblets (heart, gizzard, and liver) in addition to the pork sausage in order to give this cornbread-based stuffing an extra meaty taste. It's the perfect partner for our Roast Turkey with Herb Butter.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h40m

Number Of Ingredients 8

1 pound fresh pork sausage, casings removed, crumbled (plus giblets, diced; optional)
1 large onion, (about 2 cups), finely chopped
3 celery, finely chopped (1 1/2 cups)
Kosher salt and freshly ground pepper
2 pounds prepared cornbread, cut into 3/4-inch cubes (12 cups)
3 tablespoons finely chopped fresh sage
3 large eggs, lightly beaten
1 cup low-sodium chicken broth

Steps:

  • Preheat oven to 350 degrees. In a large nonstick skillet, cook sausage (and giblets, if using) over medium-high heat, stirring often, until browned and cooked through, 5 to 8 minutes. With a slotted spoon, transfer to a large bowl.
  • To pan, add onion, celery, and 1/4 cup water. Reduce heat to medium; cook, scraping up browned bits with a wooden spoon, until vegetables soften, about 10 minutes. Season generously with salt and pepper. Add to sausage.
  • Add cornbread, sage, and eggs to sausage and vegetables. Bring broth to a simmer in a small saucepan; pour 1/2 cup over stuffing, and toss gently (cornbread will break down into smaller pieces). If needed, add up to 1/2 cup more broth, until stuffing feels moist, but not wet. Stuff into turkey, using about 4 cups.
  • Spoon remaining stuffing into an 8" baking pan; it should reach the top. Bake until top is golden brown, about 45 minutes.

SOUTHERN CORNBREAD STUFFING



Southern Cornbread Stuffing image

This recipe has been in my family for over 40 years. It is easy to make and delicious. I have added a few ingredients to the original recipe and it tastes even better. This makes enough to feed a crowd, so you may want to half the recipe. Just a simple delicious cornbread stuffing. You can freeze any left-overs if there is any left... just thaw and re-heat covered with foil @ 350 degrees for 35-40 minutes or until heated through. Also good re-heated in the microwave.

Provided by Belinda M.

Categories     Low Protein

Time 2h

Yield 24 serving(s)

Number Of Ingredients 11

cornbread, you can make your own our use any boxed cornbread mix you like (Two 13x9x2 pans- cooked)
4 1/2 cups chopped celery
2 1/2 cups chopped onions
1 cup butter
4 eggs (slightly beaten)
1 (11 ounce) can cream of chicken soup
8 -10 teaspoons ground sage (to taste)
1 teaspoon salt
2 teaspoons black pepper
turkey drippings (Broth from cooked turkey or chicken)
2 (14 1/2 ounce) cans chicken broth, if needed (this will depend on how much broth you get from your cooked turkey. (you may need 2-4 cans)

Steps:

  • Cook onions and celery in butter over medium heat until tender.
  • Crumble cooked (cooled) cornbread into a large roasting pan, add the onions and celery. Stir well; Pour in turking drippings, eggs, soup, sage, salt and pepper. Stir well. Add canned broth if needed to make mixture very moist. It should be the consistency of a cake batter. Bake at 350 degrees for about 1 hour or until firm and top is light golden brown.

Nutrition Facts : Calories 108.3, Fat 9.5, SaturatedFat 5.4, Cholesterol 56.6, Sodium 379.2, Carbohydrate 3.6, Fiber 0.7, Sugar 1.3, Protein 2.5

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2014-09-30 This sausage and cornbread dressing is one of my favorite recipes of all time, a dish present on every Thanksgiving, Christmas, and Easter table set at my mom’s house. The …
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RECIPE: SOUTHERN-STYLE CHICKEN SAUSAGE AND BUTTERMILK CORNBREAD …
Method. Cut cornbread into cubes and spread out on a baking sheet to dry overnight or toast in a 300°F oven for one hour. Preheat oven to 375°F. Heat a skillet over medium heat. Add …
From wholefoodsmarket.com


CORNBREAD, SAUSAGE, AND PECAN DRESSING RECIPE | MYRECIPES
Remove sausage, reserving 1 tablespoon drippings in skillet. Drain sausage on paper towels. Advertisement. Step 2. Sauté onion and celery in hot drippings over medium-high heat until …
From myrecipes.com


SAUSAGE STUFFING - SPICY SOUTHERN KITCHEN
2015-11-23 Preheat oven to 350 degrees and lightly grease a casserole dish. Add ground sausage to a pan and cook until no longer pink, breaking it apart with a wooden spoon as it …
From spicysouthernkitchen.com


STUFFED CORNBREAD CASSEROLE - THERESCIPES.INFO
cod loins, milk, white pepper, bacon, salt, cornbread,.... All information about healthy recipes and cooking tips
From therecipes.info


CORNBREAD STUFFING WITH SAUSAGE
2020-11-23 Add the sausage and sauté until it begins to brown. Add the garlic and saute for one more minute. Add the herbs and cook for another 1-2 minutes. Remove from heat. In a large …
From cookingwithjanica.com


CORNBREAD STUFFING WITH SAUSAGE AND APPLES – WELLPLATED.COM
Increase the oven temperature to 375 degrees F. Make the stuffing: Lightly coat a 9×13-inch baking dish with nonstick spray. In a very large bowl, whisk together the eggs and chicken …
From wellplated.com


KAMALA'S SOUTHERN CORNBREAD DRESSING RECIPE - UNPEELED JOURNAL
Add the sausage, celery/apple/onion mixture, chicken broth, melted butter, herbs, salt, and pepper into the large mixing bowl with the crumbled cornbread. Mix just until fully combined. …
From unpeeledjournal.com


SOUTHERN JIFFY CORNBREAD DRESSING WITH SAUSAGE - KEY TO MY LIME
2021-09-24 Turn heat down to 350 F (176 C). While the cornbread is baking, heat a large nonstick skillet over medium heat and cook the sausage for about 8 minutes, or until it’s …
From keytomylime.com


CORNBREAD STUFFING RECIPE | BON APPéTIT
2019-10-15 Step 1. Preheat oven to 325°. Divide cornbread evenly between 2 large rimmed baking sheets and bake, tossing occasionally, until dried out and lightly browned around the …
From bonappetit.com


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