Stuffing George Duran Style

November 20, 2011

Side Dishes

When I first saw this episode on Food Network a number of years ago.  When I first watched it I was intrigued at the addition of Italian sausage into a stuffing for turkey.  So to satisfy my curiosity I set to cooking and was surprised at how well everything paired together.  I mean there are a goodly number of recipes tossed out by “celebrity cooks” that…well really needed to be passed over but this is not one of them.

The Husband LOVES this stuffing to the point that when I make this stuffing we only have the stuffing.  He hovers around in the kitchen like a helicopter parent with a child going out for a new sport.  Shooing him out of the way  becomes a tug of war between his salivating taste buds and my need to finish what I am doing.

I am using the original recipe which can be found at the link above but like with most recipes that pass though my hands I have changed or adapted it just a tad, tweaking it and adjusting it to fit my needs. So my photo above will not have everything in the same amounts.  The basics are the same, you can add to or take out as you wish.  This recipe would support the addition of water chestnuts very well and I think the crunch is a texture that adds to the softness of the cornbread.  I add them or leave them out as the whim strikes me. I also use Jiffy cornbread instead of muffins, I like it better.

Cornbread Stuffing~

2 pkgs Italian sausage (if in casings remove the casings before browning)

2 tablespoons extra-virgin olive oil

1 cup grated carrots

1 cup chopped celery Heats (including leaves)

1 cup chopped onion

Kosher salt

Freshly ground black pepper

1  – 3/4oz Fresh Sage leaves (julienned)

4-6 cloves of Garlic (minced)

4 large eggs

1 c chicken stock

2/3 c milk

2 boxes Jiffy Mix Cornbread

Make cornbread according to the directions on the box. When it is finished baking break up into smaller chunks and put into a large mixing bowl. 

While the cornbread is baking brown off the sausage, drain. Sweat down the carrots, onions and celery until onions are translucent then add in the julienned sage and minced garlic and allow to cook down about 5 more minutes. Be careful to not burn the garlic or sage leaves.

Making sure browned sausage is broken up into small pieces and add to the cornbread along with the veggie sage garlic mix and toss together all the ingredients.

Mix the eggs into the chicken stock together and pour over the cornbread mix making sure the liquid is well-distributed.  Pour into a 9″x13″ baking dish but don’t pack down you will want it loose. 


Bake at 350 for about 45 minutes, you will want it on the moist side not baked until it is dry.

Now go play with your food.



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