Ingredients
The following ingredients have 4 Servings
- 3 Tbsp extra-virgin olive oil
- 3 shallots (diced)
- 2 Asian pears (finely diced)
- 3 ribs celery (diced)
- Kosher salt to taste
- Fresh pepper to taste
- 1 pound rosemary chicken sausage (removed from casing)
- 3 cloves garlic (crushed and diced)
- 3 sprigs rosemary (leaves finely chopped)
- 9-10 cups loosely packed blue cornbread (cut into 1/2-inch cubes—yellow cornbread works as well!)
- 2/3 cup dried currants
- 2 cups chicken stock
- 1/4 cup butter
Instruction
- Preheat oven to 350°.
- Add shallots, celery, and garlic to a skillet on high heat with 3 Tbsp olive oil. Sauté for about 3 minutes, then add in Asian pear, and cook, stirring often, until soft, about 5-7 minutes. Salt and pepper to taste, then remove from pan and place in separate bowl.
- Add chicken sausage to the pan, adding a little more oil if needed. Add in currants and cool until lightly browned. Remove from heat and add to pear mixture.
- Add butter to a large oven-safe pan or skillet, then place in oven and allow to melt, about 4 minutes. Remove skillet from oven when butter begins to brown. Remove from oven and place cornbread cubes on top.
- Lightly mix chicken, rosemary, and pear mixture in a large bowl, then add to the skillet with the cornbread and butter. Pour over the chicken stock, then lightly mix with hands.
- Place in oven for 30 minutes—until top is browned lightly, then lightly mix with a spoon to expose softer parts, and place back in oven for another 10 minutes. Repeat process one more time—this totals about 45-50 minutes, but it doesn’t have to be exact—then remove from oven and serve warm!
