Home Cooking

Cornbread in stuffing


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Home Cooking

Cornbread in stuffing

hungryabbey | | Dec 9, 2011 06:40 PM

My standard studding/dressing recipe is as follows:

2 tablespoons vegetable oil
* 1 pound spicy pork bulk sausage
1 c sliced mushrooms
* 1 cup diced celery
* 1 cup diced onion
* 1 cup diced peeled cored pear
* 2 garlic cloves, minced
* 2 teaspoons minced fresh sage

* 8 cups (1 lb ) foccacia
* 1 cup whole milk
* 1 cup low-salt chicken broth
* 2 tablespoons (1/4 stick) butter, melted
* 3 large eggs, beaten to blend
assorted nuts and dried fruits

Heat oil in heavy large skillet over medium heat. Add sausage; sauté until cooked through and brown, breaking into pieces with spoon, about 8 minutes. Using slotted spoon, transfer sausage to large bowl. Sautee the mushrooms, add to the sausage. Add celery and next 4 ingredients to drippings in skillet. Sauté over medium heat until vegetables are soft, about 5 minutes. Discard bay leaf. Add mixture to sausage. (Can be made 1 day ahead. Cover; chill. Reheat to lukewarm before continuing.)

Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Add bread to sausage mixture. Whisk milk, broth, and butter in bowl to blend. Mix into stuffing; season stuffing with salt and pepper. Mix in eggs; transfer to prepared dish. Add the nus and dried fruit. Bake uncovered until cooked through and brown, about 50 minutes.

Its always a great hit, but t his year I wanted to use corn bread instead of foccacia.. is there anything I should know about how it will work out? will it require more/less egg/fluid? or should it be okay if I just cut it into cubes, and dry it out a bit in the oven maybe and subsitute it cup for cup with my foccacia?

Thank you so much.