Ingredients

The following ingredients have 10 Servings
  • one (12 ounce) package cornbread, made 2 days before
  • 1 Tbsp vegetable oil
  • 1lb spicy Italian ground sausage
  • 1 Tbsp unsalted butter
  • 3/4 cup onions, finely diced
  • 3 stalks celery, finely diced
  • 1 1/2 cups red pepper, finely diced
  • 1/3 cup shelled pistachios, chopped
  • 1/4 cup fresh sage, chopped
  • 1 tsp garlic powder
  • 1 tsp dried thyme
  • 1 teaspoon salt
  • 1/4 tsp black pepper
  • 1 cup chicken broth

Instruction

  • Make one 12 ounce package of cornbread (according to package instructions) one - two days before making stuffing.  When it's cooled break it apart in 3/4" chunks and let sit out or put it in the refrigerator.
  • Pre heat oven to 350F.
  • Heat a large pan to medium high on the stove, add vegetable oil (~1 Tbsp) to lightly coat the bottom the pan and add sausage.  Cook (breaking sausage up with the back of a spoon)~ 8-10 minutes or until done and place cooked sausage in a large bowl - keeping any liquid or fat in the pan.
  • Reduce heat to medium and add to the same pan: butter, onions, celery, and peppers.  Cook ~ 5 -7 minutes uncovered and add remaining ingredients, except cornbread and broth.
  • Add mixture to the bowl of sausage.  Add cornbread.  Slowly add broth while stirring gently, trying not to break down the Cornbread.
  • Oil a 9x13 oven safe dish and add mixture.  Bake 35-40 minutes or until top starts to brown.  If top is not browning, put on broil for final 2-3 minutes, watching carefully, or until brown.  Let cool 10 minutes before serving.
  • Add sea salt to taste.  Happy Eating and Happy Holidays!  Beckie