Yields: 8 to 10 servings | Prep Time: 30 minutes | Cook Time: 1 hour 45 minutes
Ingredients
- 2 pounds cornbread, or 1 recipe Buttermilk Cornbread
- 3 tablespoons cultured butter
- ½ pound Ballerina Farm pork breakfast sausage
- 1 leek
- 2 ribs celery
- 1 tablespoon sage leaves
- 1 tablespoon thyme leaves
- ½ cup corn kernels, fresh or frozen
- ½ jalapeno
- ¼ cup white wine
- 2 ⅔ cups chicken broth
- 2 eggs
- 2 teaspoons Black Pepper French Salt
Directions
- Preheat the oven to 350 degrees. Cube or crumble the cornbread into 1-inch pieces, then place in a single layer on two 18 x 13-inch sheet pans. Transfer to the oven and toast for 35 to 40 minutes, stirring halfway through, until the cornbread is golden around the edges and beginning to crisp. Set aside to cool.
- Meanwhile, slice the leeks into thin half moons, dice the celery and jalapeno, and mince the sage leaves. Pull the thyme leaves from the stems.
- Warm a 12-inch cast iron skillet over medium heat. Once hot, add the sausage and cook until nearly cooked through, about 3 to 4 minutes. Add the butter, leeks, celery, jalapeno, corn kernels, sage, and thyme. Saute for 4 to 5 minutes, stirring frequently, until the leeks begin to brown and the celery is soft.
- Add the white wine and scrape up any brown bits from the bottom of the pan, then remove the pan from the heat. Let the sausage mixture cool slightly, then transfer to a large bowl. Add the toasted cornbread and toss to combine. Set aside the cast iron skillet to use later.
- In a separate bowl, whisk together the eggs, chicken broth, and salt. Pour the mixture over the cornbread and sausage, stirring to thoroughly coat the cornbread.
- Transfer the stuffing mixture back to the cast iron skillet. Cover the stuffing with foil, transfer to the oven, and bake for 40 to 45 minutes. Remove the foil and continue baking for 10 minutes, or until the top of the stuffing is golden.
