oftt

Corn Bread Stuffing with Sausages, Dried Apricots, and Pecans

Print Email

Over the years my wife has developed a crowd-pleasing stuffing with a contrast of textures: soft (corn bread), spicy (sausage), chewy (dried apricots), and crunchy (pecans).

Yield: 15-20 servings

Time: 30 minutes

Ingredients

2 boxes corn bread mix
3 celery stalks, washed, ends trimmed, leaves discarded
1 pound mushrooms, brown, shiitake, or portabella, washed, pat dried, finely chopped
2 medium yellow onions, peeled, ends removed, finely chopped
4 garlic cloves, peeled, finely chopped
1 stick sweet butter
1 1/2 cups turkey or chicken stock
4 Italian style sweet sausages
1 cup dried apricots, finely chopped
1/2 cup pecans, roughly chopped
Sea salt and pepper

Method

Make the corn bread the night before and leave the pan on the counter so the corn bread dries out. Use any cornbread mix you like. My wife uses Jiffy. It's inexpensive and tastes great. The instructions are on the box.

Saute the sausages whole in a frying pan with a little olive oil until browned, remove, cut into bite-sized pieces, and set aside. Pour off the excess fat. Add the celery, mushrooms, onion, and garlic into the pan with the stick of butter and saute. Season with sea salt and pepper. Cook until lightly browned, then add stock and summer 15 minutes.

Cut the cornbread into chunks and crumble into a large mixing bowl. Add the apricots, pecans, and the saute. Stir well and set aside until you're ready to stuff the turkey.

 

- Recipe courtesy of David Latt

 

restaurant news

Word of Mouth: San Gabriel’s Chung King
Southern California
by David Latt

chungkingextFinding a great restaurant isn’t easy. I read hundreds of reviews and clip the best ones but they usually just languish in a file. I would never have gone to Chung King but for Jonas Goodman....

Read more...
Boston Bakery and Restaurant - Area Four
Boston
by Kitty Kaufman

area four 4It's inauguration Monday. Neither bison nor lobster's on our Cambridge menu but we're celebrating. The first place is "not doing lunch today," so around the corner we go to the second where I'm...

Read more...
Seattle's Best: Salumi Artisan Cured Meats
Washington
by Amy Sherman

meatballsandwichsalumiHave you been to Seattle? If you have, perhaps you've experienced what I have--that everyone there is awfully nice. I don't mean to generalize but from all of my visits over the years including a...

Read more...
Danji
New York
by Michael Tucker

danjiext1I had an experience the other night that was right out of Larry David’s universe or Seinfeld’s. A classic. I’ll try to describe it for you.

It was around 9:45 and I was at Danji, the wonderful...

Read more...