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Creamed corn stuffing with pork sausage and thyme
Creamed corn stuffing with pork sausage and thyme
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Prep Time:
370 minutes
Cook Time:
90 minutes
Total Time:
460 minutes
Elevate your Christmas stuffing with Curtis Stone's bold and delicious twist.
Ingredients:
  • Melted butter, for greasing
  • 375g baguette or crusty sourdough bread, cut into 2cm pieces, dried overnight
  • 54.60 gm olive oil
  • 1 medium sized onion, small diced (about 1 cup)
  • 1 tsp dried chilli flakes
  • 5 ears of fresh corn, husks removed, kernels removed from cobs
  • 5 cloves garlic, crushed
  • 382.50 gm chicken stock
  • 252.50 gm thickened cream
  • 500g pork, apple and cider sausages, casings removed
  • 2 large sticks celery, finely diced
  • 20.00 ml finely chopped fresh thyme
  • 2 large free-range eggs
Instructions:
  • Preheat the oven to 180C (160C fan) and lightly grease a 20cm x 30cm baking dish.
  • In a heavy-based saucepan over medium heat, heat 2 tablespoons of oil for 1 minute. Cook onion and chili flakes for 5 minutes until onions are tender. Add corn and garlic, season with salt, and cook over low-medium heat for 10 minutes until corn is tender. Stir in chicken stock and cream, bring to a boil, then simmer over low heat for 5 minutes until slightly thickened. Cool to lukewarm before serving.
  • Heat a large frying pan over high heat. Add oil, then sausages. Cook and break them up into bite-size pieces for 1 minute until browned. Add celery and thyme. Cook for 4 minutes until celery softens. Remove from heat.
  • Whisk eggs in a large bowl. Add bread, corn mixture, and sausage mixture, toss together to coat evenly. Transfer to a baking dish, cover with foil, and bake at 350°F for 30 minutes until heated through. Uncover and bake for an additional 25 minutes until stuffing is golden brown. Let cool for 10 minutes before serving.

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