Cornbread and Sausage Stuffing
Preheat the oven to 400 degrees. Mix both boxes of cornbread flour in a bowl with two eggs and two thirds of a cup of whole milk. Pour mixture in a 8×8 baking pan. Bake for 25 minutes or until golden brown. Let the cornbread cool off then cut into two inch squares.
While the cornbread is baking, place the cut ciabatta pieces on a baking tray and toast for 12 minutes or until golden brown. Remove from oven and set aside. While the bread is toasting, sauté the sausage in a saucepot over med-high heat with one tablespoon of butter until the meat is browned. Remove sausage and set aside, but keep all of the fats in the pan.
Sweat the onions and celery with the fats inside of the pot for 5 minutes, then add corn, sage and parsley. Cook for a few more minutes. Stir, and add two cups of the stock and sausage back to the pot. Bring to a boil and add salt and pepper to taste.
Carefully add the cornbread and ciabatta. Reduce heat to medium/low, add remaining butter and stir slowly until the liquids are consumed by the bread and vegetables. Taste again for desired salt and pepper level.
Using a rubber spatula, fold the stuffing into a 13 x 9 inch casserole pan or round pyrex pie dish. Bake in the oven for 25-30 minutes at 350 degrees to create an amazing crust over top.
This dish is the number one requested item from both friends and family when I am cooking on Thanksgiving. Try it out this Thanksgiving and let me know how it turns out!