 Corn Bread, Sausage and Mushroom Stuffing (One of Chef Nick Grippo's favorite recipes from his book, "Hollywood Dish") 2 links mild Italian sausage, casings removed, meat crumbled 1/2 cup pecans, toasted and chopped 2 large onions, chopped (about 4 cups) 6 ribs of celery chopped 1/2 cup unsalted butter (1 stick) 1 pound white mushrooms, thinly sliced Salt & pepper 2 - 6 oz. bags Mrs. Cubbison's Corn Bread Stuffin' 1 tablespoon dried sage, crumbled 1 cup chicken broth or Robert Mondavi Pinot Noir In a large skillet, saute the crumbled sausage meat and set aside. Saute the onions and celery in butter over low heat until the vegetables are softened. Add the mushrooms in batches, stirring until cooked. Add salt and pepper. In a bowl, combine the cooked mixture with Mrs. Cubbison's Corn Bread Stufling. Stir in the sage and salt and pepper to taste and toss together until well combined. Add up to 1 cup broth or wine, depending on desired moistness. Let cool. Stuff loosely in the turkey. Spoon remaining stuffing into a greased casserole dish. Bake covered 30 minutes at 350 degrees F. Remove cover and bake 5 to 10 minutes longer for a crisper top. Serves 8. |
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