Cornbread Stuffing with Sausage and Collard Greens

Ingredients for Cornbread Stuffing with Sausage and Collard Greens

• Buttermilk Cornbread

• 9 tablespoons unsalted butter, divided, plus more for pan

• 2 cuillères à soupe d'huile d'olive extra-vierge

• 675g hot or sweet Italian sausage, casings removed

• 1 gros oignon, finement haché

• 2 branches de céleri, finement hachées

• 6 gousses d'ail, finement tranchées

• 2 tablespoons finely chopped rosemary

• 1 cuillère à soupe de sel casher

• 1/2 cuillère à café de flocons de piment rouge écrasés

• 2 bunches collard greens, stems and ribs removed, leaves torn or cut into 2" pieces

• 350ml de crème double

• 600ml low-sodium chicken broth, divided

• 3 gros œufs, battus pour mélanger

Place a rack in middle of oven; preheat oven to 149°C. Cut cornbread into 1" cubes and divide between 2 large rimmed baking sheets. Toast, turning over halfway through, until outsides are dried out and some of the sides are golden brown, 45–55 minutes.

Increase oven temperature to 177°C. Lightly butter a 13x9" baking dish. Heat oil in a large Dutch oven or other heavy pot over medium-high. Arrange sausage in a single layer in pot and cook, undisturbed, until browned underneath, about 4 minutes. Break up into bite-size pieces with a heatproof rubber spatula or wooden spoon and continue to cook, tossing occasionally, until just cooked through, about 3 minutes longer. Transfer sausage to a large bowl.

Reduce heat to medium-low and add 120ml butter to same pot; swirl to melt and to coat bottom of pot. Add onion, celery, garlic, rosemary, salt, and red pepper flakes. Cook, stirring often, until vegetables are softened but not yet browned, about 5 minutes. Add collard greens and cook, tossing occasionally, until wilted, about 2 minutes. Add cream and 240ml broth and bring mixture to a bare simmer. Cover pot and cook until greens are softened, 7–9 minutes.

Add vegetable mixture to bowl with sausage; mix in remaining 1325ml broth, then eggs. Add cornbread and carefully toss once (don’t break up pieces). Let sit 5 minutes, then gently toss again. Let sit until almost all the liquid has been absorbed, about 5 minutes more. Transfer stuffing, still being gentle with it, to prepared baking dish. Dot surface with pieces of remaining 1 tablespoon butter and cover with foil.

Bake stuffing until hot in the centre when pierced with a paring knife, 20–25 minutes. Remove foil and continue to bake until surface is deep golden brown and there are some crispy bits of sausage and greens on top, 25–30 minutes more.

Cornbread croutons can be made 2 days ahead; store in an airtight container at room temperature. Stuffing can be assembled but not baked one day ahead; cover and chill. Bring to room temperature before baking.

Avertissement

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