Cornbread Stuffing with Wagyu Cajun Sausage.
Hello everybody, I hope you're having an amazing day today. Today, I will show you a way to prepare a distinctive dish, cornbread stuffing with wagyu cajun sausage. It is one of my favorites. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.
Cornbread Stuffing with Wagyu Cajun Sausage is one of the most favored of current trending foods on earth. It's easy, it is quick, it tastes delicious. It's enjoyed by millions daily. They are nice and they look fantastic. Cornbread Stuffing with Wagyu Cajun Sausage is something which I have loved my whole life.
To begin with this recipe, we have to prepare a few ingredients. You can cook cornbread stuffing with wagyu cajun sausage using 22 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Cornbread Stuffing with Wagyu Cajun Sausage:
- {Take 1 Package of Double 8 Cattle Company Fullblood Wagyu Cajun Sausage (casings removed).
- {Make ready 2 OZ of Butter.
- {Prepare 5 of Garlic Cloves (minced).
- {Make ready 1 of Large Red Bell Pepper (diced small).
- {Get 1 of Jalapeño (diced small).
- {Get 2 Bunches of Green Onions (chopped, both white and green parts).
- {Take 3 of Large Shallots (chopped).
- {Prepare 1 CUP of Celery (finely chopped).
- {Get 2 TBSP of Fresh Thyme (chopped).
- {Prepare 3/4 TSP of Cayenne Pepper.
- {Prepare 1 1/2 CUPS of Chicken Stock.
- {Get of Buttermilk Corn Bread.
- {Get 2/3 CUP of Grapeseed Oil.
- {Get 2 CUP of Yellow Cornmeal.
- {Make ready 2 CUP of All-purpose Flour.
- {Make ready 1/2 CUP of Sugar.
- {Prepare 1/2 CUP of Brown Sugar.
- {Take 1 TSP of Kosher Salt.
- {Make ready 2 TBSP of Baking Powder.
- {Get 2 of Large Eggs.
- {Take 1 CUP of Buttermilk.
- {Make ready 1 CUP of Sour Cream.
Instructions to make Cornbread Stuffing with Wagyu Cajun Sausage:
- PREPARING THE BUTTERMILK CORN BREAD Preheat the oven to 375 degrees. Sift the cornmeal, flour, sugars, baking powder, and kosher salt into a large bowl. In another bowl, whisk the egg, grapeseed oil, buttermilk, and sour cream.Then, fold into the dry ingredients into the wet ingredients with a rubber spatula until combined (DO NOT OVER-MIX)..
- Transfer the batter to the prepared baking dish (use a small amount of grapeseed oil to coat the bottom of the baking dish prior to pouring the batter in).Bake until a toothpick inserted into the center comes out clean, about 20-25 minutes. Note: The cornbread can be made the day before and set out to stale..
- PREPARING THE FULLBLOOD WAGYU CAJUN SAUSAGE AND VEGETABLES Melt 2 ounces of butter in heavy, large sauté pan over medium-high heat. Add Fullblood Wagyu cajun sausage, and brown while breaking it up into small pieces with a wooden spoon. Cook cajun sausage for about 10 minutes. Add bell peppers, Jalapeño, shallots, celery, garlic, and thyme to large sauté pan..
- Sauté until vegetables are just tender and mixture is very moist, about 15 minutes. Add chicken stock, cayenne pepper, and green onion to the large sauté pan with the vegetables and sausage, and cook for a few more minutes.Place all cooked ingredients in a large bowl..
- FINAL STEPS Cut prepared buttermilk cornbread into 1-inch cubes. Fold the buttermilk cornbread cubes into the large bowl with the cooked vegetables and cajun sausage.Season with kosher salt and freshly ground black pepper.Serve warm, and enjoy!.
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