Sausage and Leek Stuffing
By Zwilling J.A. Henckels
Images
Serves
Makes 4 to 6 servings
Ingredients
- 16 ounces breakfast sausage
- 8 tablespoons unsalted butter
- 1 small yellow onion, chopped
- 1 stick celery, chopped
- 1 leek, chopped
- 1 pound cornbread, crumbled
- 1 ripe pear, peeled and chopped
- ½ teaspoon dried rosemary
- ½ teaspoon dried sage
- ¼ teaspoon ground black pepper
- 1 tablespoon fresh thyme leaves
- 1¼ cups chicken broth (if using low sodium broth, add ½ teaspoon salt to the recipe)
Procedure
Sauté the sausage in a cast iron skillet until mostly cooked, breaking it apart with the end of your spoon so it cooks into smaller bits.
Remove the sausage and set aside, leaving the juices in the cast iron skillet.
Add the butter, onion, celery, and leeks and sauté until the onions and leeks have just started to turn light gold around the edges, stirring every 5 minutes.
Preheat the oven to 350°F.
Remove the skillet from the heat and add the cornbread, pear, rosemary, sage, thyme, and black pepper.
Stir until evenly dispersed, and add the chicken broth, pouring it over the whole mixture.
Stir the stuffing one or two times to spread the broth throughout.
Place the skillet in the oven and bake for about 30 minutes or until the edges of the top of the cornbread are lightly golden.
Remove from the oven and allow to cool for 10 minutes before serving.
Remove the sausage and set aside, leaving the juices in the cast iron skillet.
Add the butter, onion, celery, and leeks and sauté until the onions and leeks have just started to turn light gold around the edges, stirring every 5 minutes.
Preheat the oven to 350°F.
Remove the skillet from the heat and add the cornbread, pear, rosemary, sage, thyme, and black pepper.
Stir until evenly dispersed, and add the chicken broth, pouring it over the whole mixture.
Stir the stuffing one or two times to spread the broth throughout.
Place the skillet in the oven and bake for about 30 minutes or until the edges of the top of the cornbread are lightly golden.
Remove from the oven and allow to cool for 10 minutes before serving.
Sausage and Leek Stuffing
By Zwilling J.A. Henckels
Serves
Makes 4 to 6 servings
Ingredients
- 16 ounces breakfast sausage
- 8 tablespoons unsalted butter
- 1 small yellow onion, chopped
- 1 stick celery, chopped
- 1 leek, chopped
- 1 pound cornbread, crumbled
- 1 ripe pear, peeled and chopped
- ½ teaspoon dried rosemary
- ½ teaspoon dried sage
- ¼ teaspoon ground black pepper
- 1 tablespoon fresh thyme leaves
- 1¼ cups chicken broth (if using low sodium broth, add ½ teaspoon salt to the recipe)
Procedure
Sauté the sausage in a cast iron skillet until mostly cooked, breaking it apart with the end of your spoon so it cooks into smaller bits.
Remove the sausage and set aside, leaving the juices in the cast iron skillet.
Add the butter, onion, celery, and leeks and sauté until the onions and leeks have just started to turn light gold around the edges, stirring every 5 minutes.
Preheat the oven to 350°F.
Remove the skillet from the heat and add the cornbread, pear, rosemary, sage, thyme, and black pepper.
Stir until evenly dispersed, and add the chicken broth, pouring it over the whole mixture.
Stir the stuffing one or two times to spread the broth throughout.
Place the skillet in the oven and bake for about 30 minutes or until the edges of the top of the cornbread are lightly golden.
Remove from the oven and allow to cool for 10 minutes before serving.
Remove the sausage and set aside, leaving the juices in the cast iron skillet.
Add the butter, onion, celery, and leeks and sauté until the onions and leeks have just started to turn light gold around the edges, stirring every 5 minutes.
Preheat the oven to 350°F.
Remove the skillet from the heat and add the cornbread, pear, rosemary, sage, thyme, and black pepper.
Stir until evenly dispersed, and add the chicken broth, pouring it over the whole mixture.
Stir the stuffing one or two times to spread the broth throughout.
Place the skillet in the oven and bake for about 30 minutes or until the edges of the top of the cornbread are lightly golden.
Remove from the oven and allow to cool for 10 minutes before serving.