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Curtis Stone's sausage and cornbread stuffing recipe
Curtis Stone's sausage and cornbread stuffing recipe
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Prep Time:
20 minutes
Cook Time:
125 minutes
Total Time:
145 minutes
Elevate your Christmas turkey with our delicious sausage and cornbread stuffing!
Ingredients:
  • 500g polenta
  • 36.00 gm sugar
  • 10.00 gm baking powder
  • 3.75 gm bicarbonate of soda
  • 560ml buttermilk
  • 3 extra-large Free Range Eggs
  • 60g unsalted butter, melted
  • 18.40 gm vegetable oil
  • 500g Italian Style Pork Sausages, casings removed
  • 120g unsalted butter, extra
  • 1 brown onion, cut into small cubes
  • 4 celery sticks, cut into small cubes
  • 62.50 ml chopped flat-leaf parsley
  • 40.00 ml chopped thyme
  • 500ml chicken stock
  • 4 extra-large Free Range Eggs, extra
Instructions:
  • - Preheat the oven to a piping hot 220°C (200°C for fan-forced ovens). - Grease a 23cm x 33cm baking dish.
  • Combine polenta, sugar, baking powder, bicarbonate of soda, and salt in a large bowl. In a separate bowl, whisk together buttermilk and eggs. Create a well in the dry ingredients and pour in the buttermilk mixture. Mix in melted butter until well combined.
  • Transfer the batter into the prepared dish and bake for 20 minutes until the cornbread is golden brown and a toothpick inserted into the center comes out clean. Allow it to cool for 10 minutes, then remove from the dish and cool completely on a wire rack. Break the cornbread into 4cm pieces and distribute evenly among 2 baking trays.
  • Preheat the oven to 120°C (100°C fan-forced). Bake cornbread pieces, stirring occasionally, for 30 minutes until dry but not browned. Allow to cool. Adjust the oven rack to the center and raise the temperature to 180°C (160°C fan-forced).
  • Heat oil in a large heavy frying pan over medium-high heat. Cook sausages, breaking them apart with a wooden spoon, until browned, about 10 minutes. Transfer sausages to a large bowl using a slotted spoon.
  • Melt more butter in the pan. Add onion and celery, cook for 10 minutes until slightly softened. Stir in parsley and thyme. Mix with sausage in a bowl, then add cornbread and gently toss together.
  • Whisk stock, additional eggs, 1 1/2 tsp salt, and 1/2 tsp pepper in a medium bowl. Carefully fold into cornbread mixture, being gentle not to crush the cornbread.
  • Grease a spotless 23cm x 33cm baking dish and transfer the stuffing into it. Cover with foil and bake for 50 minutes until the edges turn golden. Increase the oven temperature to 190°C (170°C fan-forced), uncover, and bake for an additional 15 minutes until the top is brown and crispy. Let it rest for 10 minutes before serving.

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