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
The perfect balance of sweet and savory with an ideal balance of soy, ginger and garlic.
The perfect balance of sweet and savory with an ideal balance of soy, ginger and garlic.
The perfect balance of sweet, spicy and garlic.
A delicious salt that’s inspired by food cooked in a wood fired oven.
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