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November 16, 2005

Sausage And Cornbread Dressing

Sausage and Corn Bread Dressing
3/4 lb. sweet Italian sausage (without casings), cut in small chunks
3 to 4 tablespoons rendered bacon fat or butter, if needed
2 cups chopped onion
1 1/2 cups finely chopped celery, including leaves
1 1/2 cups finely chopped bell pepper, preferably a mix of red and green
2 tablespoons finely chopped garlic
1 tablespoon chopped fresh thyme or 1 tsp. Dried
Pinch dried chile flakes (optional)
1 teaspoon salt
1 recipe Basic Cornbread, crumbled
1 cup chopped scallion
1/4 cup chopped fresh flat-leaf parsley
1/4 cup snipped fresh chives
Freshly ground black pepper to taste

In a large skillet, cook the sausage over medium heat until browned. Remove with a slotted spoon and set aside. Add enough rendered bacon fat or butter to the pan to get about 5 Tbs. total fat. Add the onion, celery, peppers, garlic, thyme, chile flakes, and salt. Cook briefly until the onion is softened. With a wooden spoon, scrape up any browned bits in the pan. Combine in a large bowl with the crumbled cornbread, scallions, parsley, chives, and pepper. Toss to combine. Bake in the bird or in a casserole.

Stuff the bird -- or, if baking some or all of the stuffing in a casserole, pour a cup or two of stock over the stuffing to replace the juices the stuffing would have absorbed from the bird. Bake it covered until heated through, 45 min. to 1 hour. For a crunchy top, uncover it for the last 15 min. of baking.

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Posted by Willie Crawford at November 16, 2005 06:00 PM

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