The Fabulous Beekman Boys’ Cornbread Stuffing with Pecans and Sweet Sausage

Name: The Fabulous Beekman Boys’ Cornbread Stuffing with Pecans and Sweet Sausage
Prep time: 20 min
Total time: 1 h 10 min
Yield: 8
Ingredients: 3/4 tbsp. extra-virgin olive oil; 1 large onion, coarsely chopped; 3/4 lb. sweet Italian sausage (without fennel seeds), casings removed; 3 oz. pecans (about 3/4 cup), toasted; 1/2 c. chopped fresh parsley; Zest of 1 lemon (about 1 tablespoon); 5 c. supermoist cornbread, day-old, cut into 1-inch chunks, plus 1 cup more if needed; 1 c. plus 2 tablespoons low-sodium chicken broth; 6 tbsp. unsalted butter, melted; Kosher salt and freshly ground black pepper

Give this rich stuffing a try, and you'll never make anything else at Thanksgiving.

By Brent Ridge and Josh Kilmer-PurcellPublished: Oct 31, 2012

1 Rating

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Anna Williams

Yields:

Prep Time:

20 mins

Total Time:

1 hr 10 mins

Cal/Serv:

513

This recipe calls for Supermoist Cornbread. If using cornbread for stuffing, make it 2 days prior: Cut cornbread into 1-inch chunks, place on a large baking sheet in a single layer, and let dry out at room temperature for 2 days.

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Ingredients

3/4 Tbsp. extra-virgin olive oil
1 large onion, coarsely chopped
3/4 lb. sweet Italian sausage (without fennel seeds), casings removed
3 oz. pecans (about 3/4 cup), toasted
1/2 cup chopped fresh parsley
Zest of 1 lemon (about 1 tablespoon)
5 cups supermoist cornbread, day-old, cut into 1-inch chunks, plus 1 cup more if needed
1 cup plus 2 tablespoons low-sodium chicken broth
6 Tbsp. unsalted butter, melted
Kosher salt and freshly ground black pepper

Directions

1. Step 1Preheat oven to 350°F. In a large skillet, heat oil over medium heat. Add onion and cook until tender, about 7 minutes. Add sausage and cook, breaking up with a wooden spoon, until browned, 5 to 7 minutes. Using a slotted spoon, transfer mixture to a large bowl.
2. Step 2Add pecans, parsley, zest, and cornbread to bowl and toss to combine. Add broth, butter, 1 teaspoon salt, and 1/2 teaspoon pepper and toss until moistened. Transfer to a 3-quart casserole dish, cover with a piece of aluminum foil, and bake for 20 minutes. Remove foil and bake until hot and browned on top, about 15 minutes more.

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