2-2.5 lbs cornbread, cut into cubes and dried
1 tbsp Buttery Garlic and Herb
1lb sage sausage
1 large diced yellow onion (about 3 cups)
5-7 celery stalks sliced (about 2 cups)
7 garlic cloves
1/4 cup white wine
1 tsp chopped fresh parsley
1 tsp chopped fresh sage
1 tsp chopped fresh rosemary
1 tsp chopped fresh thyme
3/4 cup unsalted butter
2 large eggs
1 can (14.5oz) low sodium chicken stock
1 tsp worchestershire
3/4 cup craisins
Step 1
Make sure cornbread is dried out, can be left out a day ahead or toasted in oven. Put dry pieces in large mixing bowl
Step 2
Melt 3/4 cup butter in 4 qt sauce pan and add onion, celery, and Buttery Garlic and Herb seasoning, cook until soft, about 8 min
Step 3
Add garlic, all four fresh herbs, and cook another 3-4 minutes
Step 4
Set mirepoix mixture aside, ensuring all bits are scraped out to avoid burning in next step
Step 5
Add sausage and cook until crisp and no pink is left. Set aside and deglaze pan with white wine
Step 6
Pour mirepoix, sausage, craisins, and wine from pan into cornbread bowl and mix well
Step 7
In a small bowl, whisk together can of chicken broth, worchestershire, and 2 eggs. Once combined, fold mixture into cornbread mix and gently mix well
Step 8
Pour bowl into a greased 13×9 baking pan and bake for 40-45 minutes at 350 until internal temp registers 160
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