Cornbread and Sausage Stuffing
Homemade stuffing recipes are so much better than the stuff that comes in a box. Cornbread and sausage stuffing is a Duplin family favorite, especially with a splash of Duplin Pum'kin Wine. It's delicate spice and easy-drinking sweetness enhance the savory pork sausage while highlighting the apples and pecans in this recipe. Even better, Pum'kin is a wonderful light red wine to pair with your family's Thanksgiving dinner, from appetizers to turkey to pie, not to mention a nice sipper poured over ice for the chief cook.
Ingredients:
- 2 tablespoons olive oil or butter
- 2 cups chopped celery
- 1 cup finely chopped onion
- 1 pound mild pork sausage
- ½ cup Duplin Pum’kin wine
- 1 package (12 ounces) cornbread stuffing or 4 cups coarsely crumbled homemade cornbread (see cook’s notes)
- 1 teaspoon ground sage or 1½ teaspoons minced fresh sage
- ½ teaspoon dried thyme or 1 teaspoon fresh thyme
- ¼ cup chopped fresh parsley
- 1½ to 2 cups turkey or chicken broth
- 1 egg, lightly beaten
- 1 large apple, cored and diced (see cook’s notes)
- ½ cup chopped pecans (optional)
Directions:
Cook’s notes: If you’re using homemade cornbread, bake your favorite recipe in a sheet pan. You’ll end up with more crispy edges that make stuffing so delicious. Don’t forget that you may need to reduce the baking time when using a sheet pan. You could also toast your favorite homemade cornbread. Cut homemade cornbread into small cubes or break it into small chunks and toast for about 10 minutes in a 400-degree oven. Cool completely before using. When selecting apples for this recipe, choose a sweet variety such as Gala or Red Delicious.
Procedure:
- Place a large, wide skillet over medium-high heat. Add olive oil or butter to the hot pan. Add celery and onion. Cook vegetables until softened, about 5 minutes.
- Crumble sausage into the pan. Cook until sausage is lightly browned and cooked through, stirring frequently and breaking up the sausage as it cooks.
- Add Duplin Pum’kin wine to the pan and continue cooking the mixture for 1 minute.
- Remove pan from the heat.
- Preheat oven to 325 degrees.
- Add cornbread sage, thyme and parsley to the pan and mix lightly until ingredients are blended. Pour 1½ cups of the broth and the beaten egg into the pan and stir until well combined. If cornbread seems too dry, add the remaining ½ cup of broth.
- Stir in apples and pecans.
- Spoon mixture into a lightly greased 2-quart casserole dish. Cover with foil and bake for 35 minutes. Remove foil from the pan and bake another 10 minutes. A knife inserted in the center of the stuffing should be hot to the touch.
Makes 8 to 10 servings.
