Cornbread Stuffing
Ingredients
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1 tablespoon unsalted butter
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1 pound spicy raw pork sausage
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2 teaspoons maple syrup
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¼ cup unsalted butter
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1 cup diced carrot
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1 cup diced celery
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3 thyme sprigs
Tools
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wooden spoon
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measuring cups
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measuring spoons
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large bowl
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spatula
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liquid measuring cup
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foil
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slotted spoon
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cast iron skillet
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June Oven
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rectangular baking dish
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Preferences
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 375°F on the Bake cook mode using the button below.
June Oven
Grease the pan
Evenly rub the butter in the interior of the baking dish, including the sides. Set the dish aside.
1 tablespoon unsalted butter
rectangular baking dish
Brown the sausage
Heat a skillet over medium heat and add the sausage. When the sausage starts to render a bit of its fat, add the maple syrup. Continue to cook the sausage until browned, breaking it up with a wooden spoon as it cooks. Remove the cooked sausage from the pan with a slotted spoon and place into a large bowl. Discard any fat left in the skillet, but do not clean the pan.
cast iron skillet
measuring spoons
wooden spoon
slotted spoon
1 pound spicy raw pork sausage
2 teaspoons maple syrup
large bowl
Sweat the carrot and celery
Return the skillet to medium heat and add the butter. Add the carrot, celery and thyme sprigs and cook, stirring occasionally, until the vegetables begin to soften, about 3 minutes.
¼ cup unsalted butter
1 cup diced celery
1 cup diced carrot
3 thyme sprigs
measuring cups
Add the onion and garlic
Add the onion and garlic and cook until the onions are soft, about 2 minutes more.
¾ cup diced onion
1 teaspoon crushed garlic
Deglaze the pan
Add the wine and stir to incorporate, scraping up any brown bits on the bottom of the skillet. Let the wine reduce until there is almost no liquid left, then remove the skillet from the heat. Add the vegetables to the bowl with the sausage.
½ cup white wine
liquid measuring cup
Add the cornbread and sage
To the large bowl, add the crumbled cornbread and chopped sage. Gently fold the mixture to combine all the ingredients.
6 cups June's Cornbread
2 tablespoons chopped sage
spatula
Moisten and season the stuffing
Pour the stock over the stuffing, one cup at a time, gently tossing to mix after each cup. The stuffing should be very moist, but there should not be any visible liquid in the bottom of the bowl when you stir. You may not need to use the entire 3 cups of stock. Season the stuffing with the salt, and toss to combine.
3 cups chicken broth
liquid measuring cup
1 teaspoon salt
Add the stuffing to the baking dish
Pour the stuffing into the prepared baking dish and use a spatula to spread the stuffing in an even layer.
Cover
Cover tightly with foil.
foil
Start baking the covered stuffing
Place the covered baking dish on the middle shelf of the June Oven. Bake the stuffing 25 minutes. June will let you know when to remove the foil.
Remove the foil
When June notifies you, take the stuffing out of the June Oven and remove the foil. Keep the June Oven hot using the button below. Dot the top of the stuffing with the butter.
2 tablespoons unsalted butter
Finish baking the stuffing
Return the uncovered baking dish to the middle shelf of the June Oven. Bake the stuffing 20 minutes, until it is hot and light golden brown on top. June will notify you when the stuffing is ready.
Serve
Remove the stuffing from the June Oven and allow it to cool 5 minutes before serving hot. Leftover stuffing can be kept in an airtight container up to a week in the refrigerator.
