Sausage-Cornbread Stuffing

By á-170456

Ingredients

• 1 cup coarse yellow cornmeal
• 1/2 cup flour
• 3 tablespoons sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup buttermilk
• 1/4 cup vegetable oil plus
• extra for pan
• 4 large eggs divided
• 1 large onion finely diced
• 3 celery stalks with green leaves finely diced (about 1 1/2 cups)
• 1 medium red pepper cored, seeded, diced (about 1 cup)
• 1/3 cup chopped fresh sage
• 1/2 cup chopped fresh parsley
• 8 tablespoons unsalted butter divided
• 3 tablespoons minced garlic - (abt 3 cloves)
• 3 1/2 cups diced stemmed shiitake mushrooms (1/2 pound)
• 3 1/2 cups diced andouille sausage or fresh chorizo (1 pound)
• Salt to taste
• Freshly-ground black pepper to taste
• 1 cup whole milk

Details

Servings 12

Preparation

Step 1

Heat the oven to 375 degrees.

Combine the cornmeal, flour, sugar, baking powder, baking soda and salt in a mixing bowl and toss with a fork to blend. Combine the buttermilk, oil and 2 of the eggs. Pour the wet ingredients into the dry ingredients and stir until thoroughly mixed but still lumpy.

Oil a 9-inch-square baking dish and heat it in the oven for 2 to 3 minutes. Pour the batter into the pan and bake 20 to 25 minutes, until browned and firm. Cool completely before proceeding.

Cut the cornbread into 1-inch cubes and place in a large mixing bowl. Add the onion, celery, red pepper, sage and parsley.

Melt 6 tablespoons butter in a large sauté pan over medium heat. Add the garlic and sauté until softened, about 2 to 3 minutes, then add the shiitakes. Cook until soft but not browned, about 10 minutes. Transfer the garlic-mushroom mixture to the bowl with the cornbread.

Melt the remaining butter in the sauté pan and brown the sausage. Add it to the cornbread mixture. Toss until the ingredients are well blended, then season lavishly with salt and pepper to taste. Cool completely.

Fill the neck and body cavities of the turkey with the stuffing.

Beat the remaining eggs with the milk and mix with the remaining stuffing. Transfer the pudding mixture to a shallow nonstick baking dish and bake at 350 degrees until set, about 30 minutes.

This recipe yields 12 servings.

Each serving: 310 calories; 11 grams protein; 16 grams carbohydrates; 1 gram fiber; 22 grams fat; 9 grams saturated fat; 96 mg. cholesterol; 577 mg. sodium.