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 बड़े चम्मच अतिरिक्त कुंवारी जैतून का तेल

• 675g hot or sweet Italian sausage, casings removed

• 1 बड़ा प्याज, बारीक कटा हुआ

• 2 अजवाइन की डंडियाँ, बारीक कटी हुई

• 6 लहसुन की कलियाँ, पतली कटी हुई

• 2 बड़े चम्मच बारीक कटा हुआ रोज़मेरी

• 1 बड़ा चम्मच कोषेर नमक

• 1/2 चम्मच पिसी हुई लाल मिर्च के फ्लेक्स

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

• 350 मिली डबल क्रीम

• 600ml low-sodium chicken broth, divided

• 3 बड़े अंडे, फेंटकर मिलाएं

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.

अस्वीकरण

हालांकि यह सुनिश्चित करने के लिए हर संभव प्रयास किया गया है कि जानकारी सटीक और अद्यतन हो, व्यक्तिगत आवश्यकताएँ भिन्न हो सकती हैं और आहार संबंधी आवश्यकताएँ व्यक्तिगत स्वास्थ्य स्थितियों के आधार पर भिन्न हो सकती हैं। किसी भी रेसिपी को तैयार करने या उपभोग करने से पहले हमेशा खाद्य लेबल और एलर्जेन जानकारी की जाँच करें। यदि आपको विशेष स्वास्थ्य चिंताएँ, एलर्जी, असहिष्णुता हैं, या आप चिकित्सकीय रूप से निर्धारित आहार का पालन कर रहे हैं, तो अपने आहार या जीवनशैली में महत्वपूर्ण परिवर्तन करने से पहले अपने जीपी, फार्मासिस्ट, या पंजीकृत आहार विशेषज्ञ से सलाह लें।.