Extra-virgin olive oil
1 large onion, small dice
3 ribs celery, small dice
1 lb spicy sausage, casing removed, broken into bite-size chunks
3 cloves garlic, smashed and finely diced
3/4 c coarsely chopped walnuts
10 sage leaves, finely chopped
3 sprigs rosemary, leaves finely chopped
10 c stale cornbread, cut into 1” cubes
2 c dried cranberries
3 to 4 c chicken stock
Preheat the oven to 350 degrees F. Coat a large sauté pan with olive oil. Add the onions and celery and sauté over to medium heat. Season with salt and cook until the vegetables start to become soft and are very aromatic. Add the sausage and cook until the sausage begins to brown. Stir in the garlic and sauté for another 1 to 2 minutes. Add the walnuts, sage and rosemary and cook for another minute, then remove from heat.
In a large bowl mix together the cornbread, cranberries, and the sausage mixture. Add chicken stock and knead with your hands until the bread is very moist, actually wet. Taste to check for seasoning and season with salt, if needed and transfer to an ovenproof dish.
Bake the stuffing until it is hot all the way through and is crusty on top, about 30 to 35 minutes.
Time: 2 hours Serves: 12
This stufffing is very flavorful and moist. To cube the cornbread easily, freeze afer baking and cut the cornbread while it is partially frozen. This allows the cornbread to hold its shape better. I make this the night before and refrigerate. If you would like to do this: prepare the stuffing, cover tightly and refrigerate. It will take approximately 60 minutes to bake the stuffing to the appropriate temperature once it has been refrigerated.You can use mild or sweet sausage for this recipe.