All Gold Everything Cornbread Stuffing
ALL GOLD EVERYTHING CORNBREAD STUFFING
“Don’t believe me, just watch.”
This is a cornbread stuffing with a twist: sage and sausage liven it up. Serves 10-12
Extra-virgin olive oil
1 large onion, small dice
3 ribs celery, small dice
1 pound spicy sausage, casing removed, broken into bite-size chunks
4 cloves garlic, smashed and finely diced
¾ cup coarsely chopped walnuts
12 sage leaves, finely chopped
4 sprigs rosemary, leaves finely chopped
10 cups stale cornbread, cut into 1-inch cubes
2 cups dried golden raisins
3 ½ cups chicken stock
Preheat the oven to 350 degrees F.
In a large frying pan, cover the bottom with extra virgin olive oil.
Add in the onions and celery. Saute over medium heat until lightly-golden.
Add a pinch of salt and cook until the vegetables become soft.
Add the sausage and cook until the sausage begins to get golden-brown.
Stir in the garlic and saute for a New York Minute until lightly golden.
Add in the nuts, sage leaves, and rosemary and cook for another New York Minute. Then remove from heat.
In a large mixing bowl, combine golden cornbread, golden raisins, and the golden-brown sausage mixture.
Add in chicken stock and knead with your hands until the bread is very moist.
Add a little salt-n-pepa to taste.
Bake until it’s hot all the way up and through and is crusty on top. This should take about half an hour.
*Recipe inspired by Trinidad James’ “All Gold Everything” with special appearances by Salt-N-Pepa, French Montana & Jadakiss.