Get Stuffed: Thanksgiving 2013

Corn Bread (or any bread you like) Stuffing:

2 1/2 pounds of corn bread croutons -

• 1" cubes, toss with olive oil, salt and toast at 350ºF 12-15 minutes until GB&D*.

The Rest -

• 2 lbs sweet or hot or a mix of Italian sausage (pork, veal or venison).
• 4 stalks of celery, small dice.
• 1/2 cup shallots, diced.
• 4-5 crushed garlic cloves.
• 1/2 yellow onion diced.
• 2 green apples, diced.
• Salt and pepper.
• 1/2 sprig of rosemary (2 tsp, chopped).
• 3-4 sprigs of thyme (1 tbsp, chopped).
• 1/4 cup chopped fresh sage.
• 1/4 cup chopped Italian parsley.
• 6 eggs.
• 1 cup white wine.
• 8-10 cups of stock.
• 1 cup of grated parmesan cheese.

Brown sausage. Sautée onions, shallots, celery, herbs and garlic in sausage drippings, mix all.

Add 1 cup of white wine to this and simmer for a few moments to cook off alcohol. Allow to cool.

Beat 6 whole eggs, temper with 2 cups of stock. Add 1/2 cup shredded parmesan cheese.

Mix breadcrumbs, sausage mixture, eggs and add 6-8 more cups of stock as needed in a large bowl. Mix gently with a large spatula until all the breadcrumbs have soaked up stock.

Add raw diced apples.

Arrange in a large casserole and top with another 1/2 cup of shredded parmesan.

Bake at 350ºF, covered for 40 minutes. Uncover then cook for another 15 minutes until GB&D*.

* Golden, Brown & Delicious!

(We got our corn bread recipe from Chicken Bridge Bakery in North Carolina and no you can't have the recipe, sorry!)

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Chicken Bridge Bakery