Corn Muffin and Sausage Traditional Stuffing/Dressing | Chef Jean-Pierre

By Chef Jean-Pierre · 90 min

Ingredients

Instructions

1. Preheat the oven to 375°F. Grease a baking pan or dish (about 15 x 10 x 2 inches) with non-stick spray or butter.
2. Soak the raisins in the rum at room temperature for at least 6 hours, preferably overnight. If short on time, cover and microwave them for 2 minutes to plump them up.
3. In a large sauté pan over high heat, brown the sausage. Add the onions and cook until light golden. Add the carrots and celery and cook for 5 minutes. Add the herbs and cook for 2 more minutes, until the vegetables are nearly cooked but not mushy.
4. Transfer to a large bowl with the crumbled cornbread. Add the apples, peaches, chestnuts, salt, pepper, milk and raisins, and mix well.
5. Pack the mixture into the baking dish and sprinkle with the chopped parsley.
6. Set the dish on a baking sheet and bake for about 1 hour, until the top is golden brown.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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