Thanksgiving Stuffings
Ingredients: store-bought cornbread packages, sage sausage, large chopped onion, celery ribs, large clove chopped garlic · 90 min cook time · 450kcal · ~₩76,500
Ingredients
2packages store-bought cornbread packages, 1pound sage sausage, 0.5개 large chopped onion, 2개 celery ribs, 1개 large clove chopped garlic, 3tablespoons chopped fresh sage, 400ml stock (turkey/chicken/vegetable), 1개 large beaten egg, 50g raisins, 1loaf store-bought olive focaccia, 0.5pound pancetta, 4ounces chopped prosciutto, 2ounces chopped sun-dried tomatoes, 3ounces chopped artichoke hearts, 1ounce pine nuts, 30g Parmigiano Reggiano, 1can pop-can biscuits, 200g bacon, 1teaspoon chopped rosemary, 1teaspoon chopped thyme, 0.5teaspoon freshly grated nutmeg, 8ounces grated cheddar cheese
Instructions
1. Grease and parchment paper line a large rimmed baking sheet. Spread store-bought cornbread batter evenly and tap against the countertop to release bubbles.
2. Bake the cornbread at 400 degrees Fahrenheit for 12 to 15 minutes or until browned and cooked through. Let it cool in the pan.
3. Invert the cooled cornbread and cut it into a grid of one-inch squares.
4. Spread the cornbread cubes on another rimmed baking sheet and dry them out in a very low oven for a few hours or leave uncovered for a couple of days to stale.
5. Brown and crumble one pound of sage sausage in a large cast iron skillet. Scoop out with a slotted spoon onto paper towels to drain.
6. Sauté half a large chopped onion in the sausage fat for about three minutes or until well sweated.
7. Add two chopped ribs of celery and sauté for another three minutes.
8. Add one large clove of chopped garlic in the last 30 seconds. Once fragrant, kill the heat and add a few tablespoons of chopped fresh sage.
9. Let the sausage and vegetable mixture cool slightly.
10. In a large bowl, combine the dried cornbread cubes, sausage, vegetables, and stock. Add stock a little at a time, mixing between additions, along with one large beaten egg for structure.
11. Optionally, add raisins to the cornbread stuffing.
12. Press a few dozen cornbread chunks into the top of the stuffing for crunch and visual flair.
13. Wrap tightly in aluminum foil and bake at 375 degrees Fahrenheit for 25 minutes.
14. Remove the foil and bake for an additional 15 minutes to get nice browning on top. Let cool for about 10 minutes before serving.
15. For Italian style stuffing, brown and crisp half a pound of pancetta. In the pancetta fat, fry roughly four ounces of chopped prosciutto until crisped up.
16. Sauté half a large chopped onion in the reserved fat for about three minutes. Add two large cloves of chopped garlic in the last 30 seconds.
17. Add two ounces of chopped sun-dried tomatoes, three ounces of chopped artichoke hearts, and one ounce of pine nuts. Sauté for about three minutes.
18. Combine the cooked meat and vegetable mixture with air or oven-dried focaccia cubes. (Use about half of the prepared meat if making a smaller batch).
19. Add stock a little at a time, mixing between additions, along with one large beaten egg. Transfer to a greased cast iron baking vessel.
20. Wrap in aluminum foil and bake at 350 degrees Fahrenheit for 25 minutes.
21. Uncover and bake an additional 15 minutes. Optionally, grate some Parmigiano Reggiano overtop before returning to the oven for the last few minutes.
22. For biscuit stuffing, cool pop-can biscuits completely and slice into stuffing-appropriate cubes. Dry them out as with other bread stuffings.
23. Cook bacon in a large pan, adding a splash of water to help render fat and prevent burning. Let drain on paper towels.
24. Sauté onion and celery in the reserved bacon fat. Kill the heat and finish with one teaspoon each chopped rosemary and thyme, about half a teaspoon of freshly grated nutmeg, and a tablespoon of chopped fresh sage.
25. Combine the biscuit cubes, giant chunks of crispy bacon, and the sautéed vegetable mixture in a large bowl.
26. Saturate with stock until just barely fully saturated, mixing between each addition. Add an egg after the first stock addition.
27. Add eight ounces of grated cheddar cheese to the mixture.
28. Dump and press the mixture into a well-buttered baking vessel. Cover with aluminum foil.
29. Bake at 350 degrees Fahrenheit for 25 minutes, then uncover and bake for an additional 15 minutes.
Source: Watch the original video