The place does this recipe come from? “I discovered it possibly 20 years in the past in Martha Stewart journal, and I make it each Christmas and Thanksgiving. If another person is internet hosting, they usually ask for a stuffing recipe, I all the time give them this one. It’s simply scrumptious. That is my favourite stuffing recipe ever.”
What do you want about this dish? “It’s totally different. The toasted pine nuts simply actually make it stand out.”
How would you describe its taste? “Toasty and scrumptious. I all the time get complimented of how scrumptious it’s.”
How can it’s tweaked to be vegan? “You need to use Past sausage or zucchini as an alternative choice to meat.”
Can it’s made forward? “It may well completely be made forward. Advocate doing so. Tastes higher that approach
Can it’s reheated? “Sure! It’s nice for leftovers.”
Any ideas for ensuring you get this recipe proper on the primary attempt? “Be sure to use sufficient rooster broth, so it’s moist! Use a 9×13 rectangle pan.”
Components
Ready cornbread. “A small field of cornbread combine (like Jiffy corn muffin combine, 8.5 oz) that you just make.”
⅓ cup sun-dried tomatoes
1 lb. Italian sausage (half scorching, half candy)
2-½ cups chopped celery
2 small onions finely chopped
2 cloves minced garlic
½ cup pine nuts, toasted
1 Tbsp. freshly chopped sage
1 cup rooster inventory
4 Tbsp. unsalted melted butter
Instructions
1. Lower the ready cornbread into cubes and unfold on a baking sheet. Toast at 350 levels, till golden brown. (About 20 minutes.)
2. Warmth a big skillet and brown sausage. Take away sausage from pan and drain.
3. Return pan to medium warmth. Add onions and prepare dinner about one minute. Add celery and garlic and prepare dinner till celery loses a few of its crunch.
4. Mix cornbread, tomatoes, sage, sausage, onions, celery, garlic and pinenuts in a casserole dish. Add rooster inventory and butter and mix.
5. Bake at 350 levels till heated by means of and crusty on high.
