By Matthew Avny-Kneer
In Motion Staff Writer
Sausage Stuffing is the perfect modifying side dish. But creating a side that everyone can enjoy is a difficult task. This recipe can be made for the carnivores and vegetarians alike. It is accepting of intense flavors and can be modified and depending on your taste, is convenient.
To start, preheat the oven to 375.
INGREDIENTS
2 lbs cornbread (homemade or off the bakery shelf) cut into 1-inch chunks
1 can broth (chicken or vegetable)
1 lb. sausage or 2 lbs. mushrooms (cooked and drained) (Optional: add giblets to sausage)
1 cup onion (rough or fine chop)
1 cup celery (rough or fine chop)
1 tsp. fresh sage or 2 tsp. Dried sage
1/4 cup chopped cilantro
1 clove garlic (minced)
1/2 fresh jalapeno, seeded and diced, or leave the seeds, you're eating it! (Optional)
Salt and pepper, to taste
With your corn bread cut into chunks toss in your choice of sausage or mushrooms. Add the onions, celery and garlic and mix well. Add the broth slowly until it starts binding slightly. Don’t overdo it or it will get mushy and kill the texture.
The best part about this is you can add butter or other seasonings to your liking. It also holds up to mountains of flavor.
Now, oil the pan (9×13) and fill it, don’t worry about pressing and compacting because that, too, will kill the final product. Bake for 30 minutes or until the top is golden brown. Take right to the table.
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