CORNBREAD STUFFING WITH SAUSAGE, CHERRIES & CHESTNUTS

CORNBREAD STUFFING WITH SAUSAGE, CHERRIES & CHESTNUTS image

Yield 8 people

Number Of Ingredients 12

4 tablespoons butter
2 large onions, finely chopped
2 cups chopped celery
3 cups cubed ( 3/4 inch) cornbread (preferably homemade)
1 pound sweet Italian turkey sausage, casings removed
1 cup diced dried tart cherries
1 cup vacuum-packed cooked chestnuts, coarsely chopped
1 Granny Smith apple - peeled, cored and cut into 1/2-iinch cubes
1/2 cup chopped flat-leaf parsley
4 teaspoons chopped fresh thyme
2 tablespoons chopped fresh sage
1 cup chicken stock, plus more as needed

Steps:

1. Preheat the oven to 350 degrees . In a large skillet, melt 3 tbsp. butter over medium- high. Add the onions and celery; season with salt and pepper and cook, stirring often, until softened, about 10 minutes. Transfer to a large bowl. Reserve the skillet. 2. On a baking sheet, arrange cornbread in a single layer and bake until browned in spots, about 15 minutes; let cool. 3. In the reserved skillet, heat the remaining 1 tbsp. butter. Add the sausage and cook, crumbling with a wooden spoon, until browned, about 5 minutes. Transfer to the bowl with the vegetables. Add the cornbread, cherries, chestnuts, apple and herbs; season. Drizzle with 1 cup stock and toss, adding more stock by the tablespoon if needed to just moisten the cornbread; season. 4. Transfer the stuffing to a 3-quart baking dish. Cover and bake 30 minutes. Uncover and continue baking until browned on top, about 15 minutes more.