Sweet ’n’ Savory Sausage and Cornbread Stuffing
Ingredients
- 1 package cornbread
- 1 pound sweet Italian sausage ground
- 1/2 cup carrots peeled and diced
- 1/2 cup celery with leaves diced
- 1/2 cup yellow onion peeled and diced
- 1/4 cup dried blueberries
- 1/2 cup dried apples
- 1 teaspoon fresh garlic crushed
- barbecue rub
- 1-2 cups low-sodium chicken stock
- nonstick cooking spray
Instructions
- Cook cornbread according to package instructions; allow to cool. Leave uncovered and let dry 1 day. Break into medium pieces.
- Heat wood fire grill to 350° F.
- Heat medium skillet and add sausage. Cook until half done and fat is rendered.
- Add carrots, celery, onion, blueberries, apples and garlic. Saute until caramelized. Add cornbread pieces and stir to combine. Add chicken stock until slightly wet or pasty; stir well to combine.
- Season, to taste, with barbecue rub and transfer stuffing from skillet to pan lightly sprayed with nonstick cooking spray.
- Grill, uncovered, 20-25 minutes, or until golden brown. Internal temperature should reach 155° F when fully cooked.
Notes
Recipe courtesy of chef Jason K. Morse of 5280 Culinary and Ace Hardware