The Best Cornbread Sausage and Stuffing Ever!
Away with the normal boring sausage stuffing and hello to cornbread sausage stuffing!
Ingredients
- Bacon fat or lard
- 1 lb ground pork
- 1 large onion, chopped
- 2 stalks Stalks celery, chopped
- 1 small bundle sage, chopped
- 2 sprigs thyme
- freshly ground black pepper
- sea salt
- 1 package cooked, crumbled bacon (optional)
- 1 iver from turkey, deveined and finely chopped
- sides of your cornbread
Instructions
- In a large cast iron skillet, sauté pork, onion and celery in bacon fat. Here, I'm using all the fat from one pack of bacon minus what was used in the cornbread.
- When the onions and celery are good and limp, fold in the liver and heart. When liver is almost cooked, you can start adding in cornbread. The point here is that the liver flavor and texture become more noticeable, if it is overcooked. But you can also chop it much finer so that it disintegrates into the ground pork.
- Fold the cornbread into the pork concoction to evenly distribute the ingredients.
- At this point, I usually cover it and set this aside perhaps on a backburner in the warmest part of the kitchen. About 20 min before serving, I'll remove the cover, add some turkey stock, and toss it in the oven to get a crunchy crust on top.
