- The Washington Times - Wednesday, November 19, 2008

What would that Thanksgiving feast be without stuffing - and lots of it?

This cornbread stuffing recipe comes from George Duran of Food Network (www.foodnetwork.com).

World’s best cornbread stuffing

2 hot Italian sausages

2 tablespoons extra-virgin olive oil

1 cup chopped carrot

1 cup chopped celery

1 cup chopped onion

Kosher salt

Freshly ground black pepper

1/2 bunch fresh sage, leaves chopped

4 large corn muffins

3 large eggs

1/2 cup chicken stock, plus more if needed

Nonstick cooking spray

Heat the oven to 350 degrees.

Remove the casings from the sausages. Heat 1 tablespoon of the olive oil in a skillet over medium-high heat and add the sausage meat. Cook, breaking up the meat into small pieces, until browned and cooked through, about 5 minutes. Drain on a paper-towel-lined plate and set aside to cool while you cook the vegetables. Wipe out any excess fat from the pan with paper towels.

Heat 1 tablespoon of oil in the same skillet over medium-high heat. Add the carrots, celery and onion. Season with salt and pepper and add the sage. Cook until the vegetables are soft, about 10 minutes. Set aside to cool a bit.

Crumble the corn muffins into a large bowl. Put in the cooled sausage and vegetables. Add the eggs and 1/4 cup chicken stock. Using your hands, mix well, adding more stock if the stuffing is too dry.

Spray a 2-quart ovenproof baking dish with cooking spray. Put the stuffing into the dish and bake for 45 minutes to 1 hour, or until the top is browned and crispy.

Makes 8 to 10 servings.


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