CORNBREAD STUFFING
Dry the cornbread, add a bit of half-and-half, and let the
bread
soak for at least an hour to create the best flavor and texture
in
this traditional cornbread stuffing.
Makes about 12 cups, serving 10 to 12
12 cups cornbread broken into 1-inch pieces
(include crumbs), spread in even layer on 2 baking sheets, and
dried
in 250-degree oven 50 to 60 minutes
3 cups chicken stock or canned
low-sodium chicken broth
2 cups half-and-half
2 large eggs, beaten lightly
8 tablespoons (1 stick) unsalted butter, plus extra for baking
dish
11/2 pounds bulk pork sausage, broken into 1-inch pieces
3 medium onions, chopped fine (about 3 cups)
3 ribs celery, chopped fine (about 11/2 cups)
2 tablespoons minced fresh thyme leaves
2 tablespoons minced fresh sage leaves
3 garlic cloves, minced
1 tablespoon kosher salt
2 teaspoons ground black pepper
1. Place cornbread in large bowl. Whisk together stock,
half-and-half, and eggs in medium bowl; pour over cornbread and
toss
very gently to coat so that cornbread does not break into smaller
pieces. Set aside.
2. Heat heavy-bottomed, 12-inch skillet over medium-high heat
until
hot, about 11/2 minutes. Add 2 tablespoons butter to pan and
swirl
to coat pan bottom. When foam subsides, add sausage and cook,
stirring occasionally, until sausage loses its raw color, 5 to 7
minutes. With slotted spoon, transfer sausage to medium bowl. Add
about half the onions and celery to fat in skillet; sauté,
stirring
occasionally, over medium-high until softened, about 5 minutes.
Transfer onion mixture to bowl with sausage. Return skillet to
heat
and add remaining 6 tablespoons butter; when foam subsides, add
remaining celery and onions and sauté, stirring occasionally,
until
softened, about 5 minutes. Stir in thyme, sage, and garlic; cook
until fragrant, about 30 seconds; add salt and pepper. Add this
mixture along with sausage and onion mixture to cornbread and
stir
gently to combine so that cornbread does not break into smaller
pieces. Cover bowl with plastic wrap and refrigerate to blend
flavors, at least 1 hour or up to 4 hours.
3. Adjust oven rack to lower-middle position and heat oven to 400
degrees. Butter 10 by 15-inch baking dish (or two 9-inch square
or
11 by 7-inch baking dishes). Transfer stuffing to baking dish;
pour
any liquid accumulated in bottom of bowl over stuffing and, if
necessary, gently press stuffing with rubber spatula to fit into
baking dish. Bake until golden brown, 35 to 40 minutes.