Roasted Cauliflower and Sausage Spaghetti

Roasted Cauliflower and Sausage Pasta

Nutty, roasted cauliflower comes together with hot Italian sausage and whole-grain spaghetti to make this super comforting dish.  Nourishing to the soul, hearty, filling and packed with flavor, it’s dishes like this that I crave when cold weather knocks on my door…. 

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Greek Pasta with Sausage and A Feta Tart

Feta Tart

A set of Greek recipes hailing from Epirus, straight out of the latest Saveur magazine. The pasta dish is packed with bite size pieces of sausage and tossed with a white sauce made of wine and heavy cream. It’s seasoned with lots of fresh oregano and typically blue cheese, which I swapped out for feta.

The feta tart is more like a flat bread, thin, soft and crispy around the edges with dollops of tangy cheese over top. It’s ridiculously easy to make and is unlike any flat bread I’ve had before. The simple egg batter is spread over a hot sheet pan that is swimming with olive oil then the cheese is dropped over top along with dots of butter. I seriously thought I was going to wind up with a greasy mess, but all of the butter and oil soaked right in to make the most delicious crust. We didn’t even use a knife to cut it! We used our hands to pull off ‘rustic’ pieces of bread to sop up the lovely sauce in the pasta.

These could not have complimented one another any better. The pasta is creamy and mild flavored while the tart has a sharp bite and a saltiness from the feta. A perfect balance of flavors. The tart took less than ten minutes to get in the oven, aside from the preheating of the pan, and in the time it took for the tart to cook I made the pasta. I had a hearty, heart-warming and satisfying dish on the table in record time!

Greek Pasta with Sausage and Cheese

Greek Pasta with Sausage and Cheese(Macaronia Me Loukanika ke Tiri)
(adapted from Saveur) (serves3-4)

2 tablespoons extra-virgin olive oil
8 oz. semi-cured Greek pork sausages
or sweet Italian sausages, cut into 1/2″ pieces
sea or kosher salt, to taste
8 ounces pasta, preferably garganelli or penne (like Barila whole-grain)
1⁄2 cup white wine or chicken broth
1/4 cup blue cheese or feta, crumbled
1⁄2 cup heavy cream
1⁄4 cup loosely packed fresh oregano leaves, chopped or 1 tablespoon dried
1⁄4 cup grated Parmesan cheese, for garnish
fresh black pepper, to taste

1. Heat oil in a large skillet over medium heat. Add sausages and cook until browned on all sides, about 7 minutes.

2. Meanwhile cook pasta until al dente according to package directions. Strain pasta, reserve 1⁄2 cup pasta water.

3. Add wine to sausages and cook until reduced by one quarter, about 2 minutes. Add the cheese, cream, and oregano and cook until the mixture is thick and the cheese has melted, about 2 minutes. Stir in reserved pasta and season with salt. (If sauce seems too thick, stir in some of the reserved pasta cooking liquid.) Transfer pasta to a small platter; garnish with grated cheese and season with black pepper.

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Feta Tart

Feta Tart (Alevropita)
(adapted from Saveur)

6 tablespoons extra-virgin olive oil, divided
2 teaspoons vodka
1 egg
1 + 1⁄4 cups flour, sifted
1⁄4 teaspoon kosher salt
1⁄8 teaspoon baking powder
10 ounces feta, crumbled
2 tablespoons unsalted butter, softened

1. Heat oven to 500°. Put an 18″ x 13″ x 1″ rimmed baking sheet into oven for 10 minutes.

2. In a small mixing bowl whisk together 2 tablespoons of the oil, vodka, egg, and 1 cup water in a bowl. In a separate large mixing bowl, whisk flour, salt, and baking powder. Pour wet mixture over dry mixture and whisk until smooth.

3. Brush remaining oil over bottom of hot pan and add batter, smoothing it with a rubber spatula to coat the bottom evenly, if necessary. There will be a lot of oil in the pan – it will all soak into the bread. Distribute cheese evenly over batter and dot the top with butter. Bake, rotating baking sheet halfway through, until golden brown and crunchy, about 20 minutes. Let cool slightly before slicing and serving.

Printable Recipe

Greek Pasta with Sausage and Cheese

A huge shout out and thank you to everyone who’s voted for me in round two of Project Food Blog! If you haven’t yet voted – then there’s still time! Vote here Sticky Toffee Pudding entry. You can use your twitter, facebook or food buzz account. Thank-you! xoxo

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Pizza Pot Pies

Pizza Pot Pies

Two classics come together to make these hearty and delicious pizza pot pies. Baked in individual ramekins, they are covered in a crispy, golden crust made of pizza dough brushed with olive oil and sprinkled with Parmesan cheese. Tucked inside are some of my favorite pizza toppings including sliced Italian sausage, black olives, onions, and peppers doused generously with tomato sauce and plenty of mozzarella cheese. Like ‘deconstructed’ pizzas.

By improvising on the filling ingredients they can be easily personalized to suit any taste or craving. They are a great vehicle for reinventing leftovers whether it’s using traditional pizza toppings or more creative and modern ones. Some ideas to get you started: meatballs, chicken and broccoli, pepperoni, salami, ham and pineapple, bacon, chorizo. cooked ground beef, roasted vegetables, eggplant, artichokes, cubed potatoes, roasted red peppers, garlic and sun-dried tomatoes. You can even play around and use different cheeses like provolone or ricotta and use an alternative sauce like alfredo.

These will become a favorite for everyone! Especially kids, who will have fun digging a ‘hole’ through the crust to get to the toppings filling below. Homey and comforting, these will fill your home with mouth-watering smells and put an entirely new twist on pizza night.

Pizza Pot Pies

Pizza Pot Pies
(inspired by Giada De Laurentiis)

16 ounces Italian sausage links, hot or sweet
olive oil, for sauteing and brushing over top
1 onion, diced
1 bell pepper, diced
1 teaspoon oregano
1/2 teaspoon sea or kosher salt
1/8 teaspoon black pepper
1 can black olives, chopped
2 + 2/3 cups tomato sauce
2 + 2/3 cups mozzarella cheese, shredded
1 pound pizza dough, recipe to follow, or store-bought
olive oil, for brushing over top
Parmesan cheese, for sprinkling over top

1. Preheat oven to 400 degrees. Grease a 9×13 inch baking pan and add sausage links. Roast for 25 minutes or until cooked through. Remove to cutting board. When cool enough to handle, cut into thin slices.

2. To a large skillet add enough oil to thinly coat bottom, add onion and green pepper. Saute until tender. Add oregano, salt, pepper and the sausages, combine well and remove from heat.

3. On a floured counter top  or cutting board divide dough into 4 pieces, stretch or roll out with a rolling pin into circles an inch or two larger than the ramekins.

4. Grease 4-10 ounce oven-proof ramekins including outer rim. Add 1/3 cup sauce to bottom of each, followed by 1/3 cup mozzarella. Divide sausage mixture evenly between them. Cover with a 1/3 cup sauce, followed by 1/3 cup cheese. Divide olives evenly between them. Place dough circles over top and stretch over the sides pressing down to seal them.

5. Brush tops with olive oil and sprinkle with Parmesan. Cut slits in the top for steam to escape. Bake 20-25 minutes until tops are golden brown. Let set for five minutes before serving.

Pizza Dough

2 + 1/2 cups all-purpose flour, plus more for dusting
1 teaspoons sugar
2 and 1/2 teaspoons active dry yeast
1 cup warm water
2 teaspoons olive oil
1 teaspoon salt

1. Dissolve the yeast in 1/2 cup warm water and add sugar. Place in a warm spot for a few minutes then check to make sure the yeast is active. It should be bubbly – leave it until it has doubled in size about ten minutes.

2.In a large bowl add the flour and make a well in the middle for the yeast mixture and water. Add the other 1/2 cup of warm water, oil, the yeast mixture and the salt. Stir until everything is incorporated and then start working the dough using your hands. Knead the dough on a floured board until smooth and elastic about three minutes.

3. Place the dough in a well-oiled bowl and cover with saran wrap or a thin kitchen towel. Set in a warm place to rise about 1 and ½ hours or until dough is doubled in size.

4. Punch down and knead the dough again for a few minutes on a floured board. Use your hands/fist to stretch the dough to fit your pizza pan, if you have trouble stretching the dough let it relax for ten minutes.

Printable Recipe

Pizza Pot Pies

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Pan-Fried Red Potato and Beef Tacos
Mozzarella Stuffed Meatballs
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Hot Italian Sausage and Kale Ragu

Hot Italian Sausage and Kale Ragu with Penne

A bold and hearty recipe for pasta tossed with a hot Italian sausage and kale ragu. The ragu is made by pan-frying crumbled sausage with an abundant amount of onion and garlic and then slow cooking it with fresh, chopped kale leaves. Ricotta Salata or Parmesan is tossed in with the pasta to finish. With a short list of ingredients it’s fairly simple and incredibly delicious!

While kale has a reputation for being bitter, it’s really quite mild tasting and not all like broccoli rabe, which I find bitter to the point of inedible. It does have a tough, thick leaf which is why I massage olive oil into it ahead of time to help soften it.

One of the most important, enlightening things I’ve learned from writing this blog is this: if you think you don’t like something it’s often because you never had it prepared in a way that appeals to your taste buds. Take this kale, for instance. Three or four years ago I would of  turned up my nose at it. Today I embrace it. With it being high on the list of super foods it’s something I want in my life. But it’s not something I’m willing to force-feed myself for the sake of being healthy. I want it full of flavor. Palatable. My way. On my terms. 

Cooked up like this in big skillet full of sausage, onion and garlic, I daresay you would be hard-pressed to find someone who can resist its charms! As the kale wilts it soaks up all those intense flavors and melds itself right into the dish. Complex in flavor it manages to be not only hot and spicy but sweet and savory, earthy and salty all at the same time. Equal parts indulgent and healthy. A bowl full of love. And isn’t that what we all want?

Hot Italian Sausage and Kale Ragu with Penne

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Hot Italian Sausage and Kale Ragu with Penne
(by Reeni)(serves 5-6)

1 large bunch of fresh kale, stems removed, rough chopped in 1-inch pieces
6 tablespoons olive oil, divided
1 pound hot Italian sausage, links or ground
1 large onion, chopped
5 cloves garlic, minced
1/2 teaspoon sea or coarse ground kosher salt
12 ounces penne (like Barila whole-grain)
3/4 cup Ricotta Salata or fresh Parmesan, grated

1. Add the kale to a large mixing bowl and measure out 3 tablespoons of oil over top. Using your hands massage the oil into the kale until all the leaves are coated. Set aside.

2. If using links cut a line down the middle of each one lengthwise and remove from casings. In a large, deep-sided skillet saute sausage over medium heat crumbling apart as it cooks. Drain grease. Remove the sausage and set aside or push to the outer edges of the pan making a well in the center. Add 3 tablespoons oil along with the onions, saute over medium-low heat until translucent. Add garlic and saute until fragrant, then mix everything together.

3. Turn heat down to low. Pile the kale on top and put the lid on the pan. Cook for 25 minutes, stirring every five minutes.

4. At the 20 minute mark cook the penne to al dente according to package directions. Remove the lid from the kale mixture and cook for 5 more minutes. When pasta is cooked add 1/4 cup of the pasta water to the kale. Drain pasta. Add to the skillet along with the cheese. Mix well and continue to cook over low heat 3-4 minutes, stirring often.

5. Serve with crusty Italian bread and additional Parmesan cheese.

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Hot Italian Sausage and Kale Ragu with Penne

I’m sending this to Presto Pasta Nights hosted by Katie of Thyme For Cooking this week.

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Chorizo and Potato Pan Pizza Recipe

Chorizo and Potato Pan Pizza

This robust pizza is packed with chorizo sausage, potato and mozzarella cheese piled high on a thick anchor of dough with a generous amount of sauce and baked in a cast-iron skillet. If you don’t have a cast-iron skillet you can use a cake pan, although the flavor and crispiness that well-seasoned cast-iron imparts on the crust can’t be beat.

I heart any and all kinds of pizza! And the proof is in the fact that I eat lots of it, especially the thin, foldable style that NY is notoriously known for. Once in a while I hunger for something different. Something non-traditional. Something exactly opposite the NY-style I favor. This fits the bill with an exceptionally thick, sturdy crust and heavy toppings. I was extremely satisfied with how this turned out; aside from the fact that I overcooked it by about 5 minutes…I already have plans for a repeat, next time with hot Italian sausage and peppers.

Chorizo and Potato Pan Pizza

 The amount of pizza you can make with this dough recipe depends on how thick the crust is and the size of your pan(s). I made a 10-inch and a 6-inch. The dough requires two long rises so you want to start 3 to 4 hours ahead of time. But don’t be put off by the time involved, it’s effortless, and you can use your Kitchen Aid or Bread Machine to do the work. There are also instructions for making the dough in advance and refrigerating it on the King Arthur Flour website.

I really liked working with this dough, it was easy to stretch out and had good flavor and texture. I’ve eaten pizza with crust that tasted as well as looked like cardboard. Nothing can ruin a pizza faster than an unsavoury crust…and this is anything but that.

Chorizo and Potato Pan Pizza

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Chorizo and Potato Pan Pizza
(dough recipe adapted from King Arthur Flour)

Dough:
2 teaspoons Active Dry Yeast or Instant Yeast
Pinch of Sugar
7/8 to 1 1/8 cups lukewarm water*
2 tablespoons Olive Oil
3 cups All-Purpose Flour
1 1/4 teaspoons salt

Topping:
3-4 Fresh Chorizo Sausage links, thinly sliced length-wise into rounds
2 medium Potatoes, peeled, cut into 1/2 inch cubes
Canola Oil
1 teaspoon Oregano
Sea Salt and Fresh Black Pepper
1/2 Yellow Onion, thinly sliced
4 cloves Garlic, minced

Also Need:
1 jar of Pizza Sauce or Marinara Sauce (like Barila)
12 ounces of Mozzarella Cheese, shredded (more or less according to your preference)
1 teaspoon Italian Seasoning
Basil, fresh, chopped, for garnish
Parmesan Cheese, for serving
Red Pepper Flakes, for serving

1. Dissolve yeast with a pinch of sugar in 2 tablespoons of the lukewarm water. Allow the mixture to sit at room temperature for 15 minutes until the mixture has bubbled and expanded.

2. Combine the yeast mixture with the remainder of the ingredients. Mix and knead everything together—by hand, mixer or bread machine set on the dough cycle—till you’ve made a soft, smooth dough. If you’re kneading in a stand mixer, it should take 4 to 5 minutes at second speed, and the dough should barely clean the sides of the bowl, perhaps sticking a bit at the bottom. Don’t over-knead the dough; it should hold together, but can still look fairly rough on the surface.

4. Put the dough in a lightly greased bowl, cover and allow it to rise until it’s real puffy about 90 minutes. I put mine in the oven with the light on or with a pan of hot water.

5. Decide what size, shape, and thickness of pizza you want to make. This recipe will make one of the following choices:

-One 1” thick 12” pizza and one personal size (These are the sizes I made.)

You can also make:

-Two 1/2″-thick 14″ round pizzas
- Two 3/4″-thick 12″ round pizzas
-One 3/4″ to 1″-thick 13″ x 18″ rectangular
-One 1 1/2″-thick 9″ x 13″ rectangular pizza
-One 1″-thick 14″ round pizza

7. To make a 10-inch and 6-inch visually divide the dough into thirds and then cut it into two: one piece being 2/3 and the other 1/3. Divide it in half for two equal size pizzas or leave whole for one big one.

8. For round pizzas shape the dough into a rough circle. For rectangular shape the dough into a rough oval. Don’t pat it flat; just stretch it briefly into shape. Allow the dough to rest, covered with an overturned bowl or lightly greased plastic wrap for 15 minutes.

9. Use vegetable oil pan spray to lightly grease the pan(s) of your choice. Drizzle olive oil into the bottom of the pan(s). Sprinkle lightly with cornmeal.

10. Press the dough over the bottom of the pan(s) stretching it towards the edges. If the dough shrink backs let it sit for 10 to 15 minutes. Be sure to cover the dough so it doesn’t dry out.

11. Pat the dough closer to the corners of the pan, repeat the rest and dough-stretch one more time, if necessary.

12. Cover the dough and allow it to rise until it’s noticeably puffy, about 90 minutes. About 45 minutes into this rise start preparing the toppings. And towards the end of the rise preheat oven to 450°F.

13. To make the the topping: in a large, lightly greased skillet over medium-low heat cook the chorizo slices turning often until cooked through. Remove and set aside. In the chorizo grease cook the potatoes with the onion and oregano, season with salt and pepper. Add canola oil if needed, there should be a thin, even layer of grease over bottom. Cook potatoes until soft in middle and browned on all sides. Add sausage back to pan and remove from heat. Toss well.

13. Bake the pizza on the lower oven rack till it looks and feels set on top, and is just beginning to brown around the edge of the crust, but is still pale on top. This will take about 8 minutes for thinner crust pizza; about 10 to 12 minutes for medium thickness; and 12 to 14 minutes for thick-crust pizza. If you’re baking two pizzas, reverse them in the oven (top to bottom, bottom to top) midway through the baking period.

14. Remove pizza(s) from the oven. Carefully, so as not to get burnt place a generous amount of sauce evenly over top, sprinkle with Italian Seasoning, follow it with as much cheese as you want, followed by the Chorizo and Potato mixture spread evenly over top. Return to the oven, and bake on the upper oven rack for an additional 10 to 15 minutes, until the crust is nicely browned, both top and bottom, and the cheese is melted. Check it midway through, and move it to the bottom rack if the top is browning too much, or the bottom not enough.

15. Remove the pizza from the oven and let sit for 10 minutes before serving. For easiest serving cut with a pair of kitchen scissors. Garnish with basil. Serve with Parmesan and red pepper flakes.

*Use the lesser amount in summer (or in a humid environment), the greater amount in winter (or in a dry climate), and somewhere in between the rest of the year, or if your house is climate controlled.

**Easier to slice if semi-frozen.

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Chorizo and Potato Pan Pizza


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Smoky Chorizo and Beans with Brown Rice

Chorizo, Beans and Rice

This hearty Chorizo, Beans and Rice recipe was a request from my Dad. I call it man-food. Rice and beans are a classic combo and the chorizo really makes this one special by taking on a starring role to infuse the entire dish with its spicy flavor.

Sliced chorizo sausage and ground beef are sauteed in a skillet with onion, green pepper and garlic and then pink beans are mixed in. Fifteen minutes later this spicy, smoky delicious mess of food will be gracing your table. Serve it over rice as is or with a sprinkle of cheddar cheese and a dollop of sour cream. Filling, nourishing and completely satisfying…the man in your life will love it!

Chorizo, Beans and Rice

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Chorizo, Beans and Rice
(by Reeni)

1 cup Brown Rice, uncooked
1/2 cup Onion, diced
1/3 cup Green Bell Pepper, diced
Canola oil, for sauteing
1/2 teaspoon Oregano
2 cloves Garlic, minced
5-6 ounces Ground Beef*
12 ounces Fresh Chorizo Sausage, sliced into 1/2-inch rounds**
1 – 14 ounce can Pink Beans with juices (double the beans if you like a lot!)
1/3 cup Water
Optional toppings:
Shredded Cheese
Sour Cream
Green Onion

1. Cook rice according to package directions.

2. About 25 minutes before rice is done saute onion and pepper in a large skillet over medium low heat in a tablespoon of oil, push them to the center of the pan and cook the chorizo and ground beef around the edges. Crumble the ground beef as it cooks and turn the chorizo slices to sear on all sides. Season with oregano. Add garlic to the onion and pepper mixture near the end and saute until fragrant.

3. When the chorizo is seared on all side and beef is cooked through add the beans and water and mix well. Bring to a simmer and cook for 15 minutes or until chorizo is cooked through in the middle.

4. Serve over rice as is or with toppings.

*The beef can be omitted: use 16 ounces of Chorizo.

**Sausage is easier to slice when it’s semi-frozen. Pop in freezer two hours beforehand.

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Chorizo, Beans and Rice


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Cabbage, Sausage and Bacon Noodles In Cheddar-Mustard Sauce

Cabbage, Sausage & Bacon Noodles In Cheddar-Mustard Sauce

This is a recipe for Cabbage, Sausage and Bacon Noodles with a Cheddar-Mustard Sauce. The source of my inspiration was a traditional Irish recipe for bacon and cabbage with two sauces: parsley and a whole-grain mustard sauce. I took flavors from both sauces and combined them, and took the bacon and cabbage theme a little further by adding Italian sausage. Instead of serving it with potatoes I used egg noodles. It’s a fusion of Irish with my own Italian-American style of cooking. It all works to make one of the most delicious noodle dishes I’ve ever eaten.

What I loved most was that all the flavors worked together. The cheddar-mustard sauce didn’t overwhelm the other flavors like I thought it might. Mustard and cheese makes for a happy marriage. Just add a little to your next grilled cheese and the flavor will sing. A mixture of hot and sweet sausage adds a gentle bite of spiciness. The cabbage wilts down and assimilates right into the dish along with the crumbled bacon to add another layer of flavor. It was a truly comforting dish, a warm hug on a rainy, dreary day.

I’m submitting this to the Daily Spud’s Paddy’s Day Food Parade.

Cabbage, Sausage & Bacon Noodles In Cheddar-Mustard Sauce


Cabbage, Sausage and Bacon Noodles in Cheddar-Mustard Sauce
8 slices Bacon
Olive Oil for sauteing
1 Yellow Onion, diced
Sea or Kosher salt & Fresh Black Pepper
1 teaspoon Thyme
4 cloves Garlic, minced
1 pound Italian Sausage, sweet or hot (I used a mixture), ground or links with casings removed
6 cups Green Cabbage, shredded or thinly sliced (about 1 + 1/2 pound)
1 cup Water
8 ounces Egg Noodles
1 tablespoon Butter
Parmesan Cheese, grated for serving
For the sauce:
4 tablespoons Butter
3 tablespoons Flour
1 teaspoon Thyme
1/2 teaspoon Dry Mustard
1 tablespoon Dijon Mustard
2 + 1/2 cups Whole Milk
1 + 1/2 cup Extra Sharp Cheddar
1. In a large cast iron skillet or heavy bottomed skillet fry the bacon until crispy. Remove to paper towels; set aside, when cool enough to handle, crumble. Drain grease from pan and add back two tablespoons of oil. Saute the onion until tender, season with salt, pepper and thyme; add garlic and saute until fragrant. Add the sausage and brown, breaking it apart as it cooks.
2. When the sausage is browned and broken up pile the cabbage on top. Add a cup of water, bring to a simmer on medium-low heat, cover. Check every five minutes giving the cabbage a gentle stir to slowly start incorporating the sausage mixture throughout. Cook until cabbage is tender about 15-20 minutes.
3. Meanwhile cook the egg noodles according to package directions. Drain and toss with a tablespoon of butter or olive oil to prevent sticking.
4. To make the sauce melt the butter in a medium saucepan, whisk in the flour, thyme, and both mustards. Season with a little salt and pepper. Cook for 2 to 3 minutes over low heat whisking constantly. Slowly whisk in the milk, bring back up to a simmer and allow to simmer for 2 more minutes, whisking. Add cheddar, turn off heat and whisk until melted. Remove from heat.
5. In a large bowl toss the noodles and sauce together. Add the cabbage mixture including any liquid and the crumbled bacon. Toss well. Serve with Parmesan cheese.

Cabbage, Sausage & Bacon Noodles In Cheddar-Mustard Sauce

I’m also sending this to Joanne of Eats Well With Others for her Regional Recipes: Ireland round-up and

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Sausage Cornbread Stuffing

Cornbread & Sausage Stuffing

When I found out my Mom wasn’t making her much beloved stuffing for Christmas I knew it was a perfect opportunity for me to attempt a corn bread stuffing. I say attempt because I’m not the designated stuffing maker in the family and I’ve never made it before. But after watching my Mom make hers every year(sans recipe) my own recipe had already been devised in my mind.

I made my own corn bread, a plain and simple recipe that I don’t recommend for eating on its own. It’s a little on the dry side but exactly the texture I was looking for. Here is thee best corn bread recipe for eating. You can buy the corn bread crumbs in a bag if you prefer – or buy cornbread and let it get stale. I used the same flavor profiles throughout the cornbread itself and the stuffing: lots of onion, thyme and sage. The real secret to adding lots of flavor lies in the crumbled sausage. That and baking it in the oven until the bottom as well as the top crisps up to a nice golden brown. The crusty parts are my favorite – watch out because I’ll fight you for them!

 Ready for the Oven.
Cornbread & Sausage Stuffing Ready for the Oven

Cornbread & Sausage Stuffing
(by Reeni)
1 large yellow onion, diced
2 stalks celery, diced
Olive oil, for sauting
Sea salt and pepper
2 teaspoons Thyme
2 teaspoons Sage
1 pound Sausage roll (like Jones, usually found in the freezer section by breakfast items)
4 tablespoons Butter
1/3 cup fresh Parsley, chopped
7 cups stale Corn Bread, cut into 1-inch cubes (recipe follows, make 2 days in advance or use packaged corn bread crumbs)
4-5 cups Chicken Broth
1. In a large skillet saute the onion and celery in a two tablespoon of Olive oil. Season well with salt and pepper, when they begin to soften add the thyme and sage.
2. When the onion is soft and translucent add the sausage, crumble it as it cooks. While the sausage is cooking preheat the oven to 425 degrees. Grease or spray a 9×13 inch baking pan.
3. When the sausage is cooked through add the butter and parsley. Mix the butter throughout the sausage. Add the crumbs. Add about 3 cups of chicken broth to start carefully mixing to soak the crumbs and distribute the sausage. Taste a crumb. Add more broth if needed a 1/2 cup at a time. The crumbs should be soaked through. Taste and season with additional salt and pepper if needed and more herbs if desired.
4. Spread in pan and cover with aluminum foil. Bake for 15 minutes and take off foil to brown the top. Continue cooking for 15-20 more minutes until top is golden brown.
Cornbread for making Stuffing(make 2 days in advance)
(by Reeni)
1 Yellow Onion, finely chopped
Vegetable oil for sauting
1 cup All-Purpose White Flour
1 cup Corn Meal
1 tablespoon Baking Powder
1 teaspoon Thyme
1 teaspoon Sage
1/2 teaspoon Sea salt
2 eggs, beaten
1 cup Whole milk
3 tablespoons melted Butter
1. Saute the onion in oil until soft and tender. Set aside to cool.
2. Preheat oven to 400 degrees. Grease an 8-pan and set aside.
3. In a large bowl combine the flour, corn meal, baking powder, thyme, sage, and salt.
4. In a separate bowl beat the eggs and then beat in the milk.
5. Add the egg mixture to the flour mixture beating until just moistened.
6. Mix in the onions and butter. Pour into pan and bake 20-25 minutes until top is browned.
7. Cool and turn out from pan. Cut into slices and then into 1-inch cubes. Spread out on baking sheet and loosely cover with wax paper. Store in a cool, dry place for at least two days. They should be crunchy all the way through when making the stuffing or it can get crumbly. If pressed for time or if they still seem soft in some places bake slowly in a 250 or 300 degree oven until crispy all the way through.

Cornbread & Sausage Stuffing