Cornbread & Sausage Stuffing

Nancy, Burnside Foodie

Serving Size: 8

Ingredients

  • 1 9X13″ pan cornbread, cooked and left out for a day
  • 1 1/2 lb Zupan’s Farm to Market Apple Cider Sausage
  • 1/2 can Zupan’s Farm to Market Cider
  • 3 cups chicken stock
  • 2 celery ribs, chopped
  • 1 medium onion, chopped
  • 2 cups wild mushrooms, chopped
  • 1/2-3/4 cup Madeira wine
  • 10-15 leaves fresh sage, finely chopped
  • Salt & pepper to taste

Preparation

Remove casing from sausage and crumble in a frying pan. Sauté until cooked through. Set sausage aside in bowl.

Add onion and celery to the pan and cook in sausage drippings. If needed, add a bit of olive oil. Cook until slightly caramelized.

Return sausage to pan with vegetables. Add sage, cider, and Madeira to deglaze.

Add chopped mushrooms and simmer for 3 minutes.

Add crumbled cornbread and chicken stock. Toss to combine.

Add salt & pepper to taste.