Extra Crispy Cornbread Stuffing Food

EXTRA-CRISPY CORNBREAD STUFFING

Steps:

• Place an oven rack at the lowest level and preheat the oven to 400°F
• Heat a skillet over medium-high heat with the olive oil
• Add in the sausage and cook until brown, breaking it up into crumbles as it cooks
• Add in 4 tablespoons of butter to melt then turn the heat down to medium and add in the celery, onion, thyme, sage, salt and poultry seasoning
• Cook until the onions and celery are tender, about 6 minutes
• Remove from heat and put the mixture into a large mixing bowl and let cool slightly
• Grease a 13x9-inch cookie sheet evenly with 2 tablespoons butter
• Set aside
• Once the sausage mixture is cool, add in the cornbread stuffing, pecans and dried cranberries, and toss
• Add in the turkey stock and eggs, and toss carefully to not breakup the cornbread too much
• Pour the mixture into the buttered cookie sheet and spread it out evenly
• Place in the oven and cook for 30 minutes
• While the stuffing cooks, place the remaining 2 tablespoons of butter and maple syrup into a small pot to melt
• Set aside
• After 30 minutes, remove the stuffing from the oven and brush the top with the maple syrup mixture
• Put back into the oven and cook for an additional 15 minutes or until the top is brown and crispy

CORNBREAD STUFFING

Steps:

• For the cornbread: Preheat the oven to 350 degrees F. Butter an 8-inch cast-iron skillet or an 8-inch square baking pan.
• Combine the cornmeal, flour, sugar, baking powder and salt in a large mixing bowl.
• Combine the milk, honey, vanilla, eggs and butter in another mixing bowl and whisk to thoroughly combine. Make a well in the dry ingredients and pour the wet ingredients into the well. Mix gently to combine. When the mixture has just come together, transfer it to the prepared skillet or baking pan. Bake until golden around the edges and a tester inserted in the center comes out clean, 25 to 30 minutes. Let cool before cutting or wrapping in plastic wrap. Allow to sit, wrapped at room temperature, 1 to 2 days.
• For the cornbread stuffing: Preheat the oven to 350 degrees F.
• Cut the cornbread into 1-inch cubes and place in a large bowl. Set aside.
• Coat a large saute pan over medium heat with olive oil, then add the onions and celery. Sprinkle with salt and cook the vegetables until they start to become soft and are very aromatic, 5 to 7 minutes. Add the garlic and cook for 1 to 2 minutes. Stir in the chorizo and cook until it browns, about 7 minutes. Sprinkle in the sage and rosemary and remove from the heat.
• Toss the chorizo mixture in the bowl with the cornbread cubes. Add the chicken stock and knead with your hands until the cornbread is very moist and wet. Taste to check for seasoning and season with salt, if needed (it does). Transfer to a 9-by-13-inch ovenproof serving dish.
• Roast until the stuffing is hot all the way through and crusty on top, about 30 minutes. Serve.