Lunchbreak: Smoke Daddy chef makes corn bread stuffin’

The Smoke Daddy
1804 W. Division
Chicago
(773) 772-6656
www.thesmokedaddy.com

Corn Bread Stuffin’

Ingredients:
1/3 cup butter
1 lb sausage
2 cups bacon, cooked and chopped
1 and 1/3 quarts celery, sliced 1/4″
1 and 1/3 quarts onions, diced 1/4″ x 1/4″
3 Tbs rubbed sage
1 1/2 gallons cornbread, torn
3 eggs, lightly beaten
2 cups chicken stock

Directions:
Melt butter in a pan on medium heat. Add sausage and cook to render fat. Remove sausage and add celery, onions, and sage. Cook vegetables until tender. Place cornbread in a large mixing bowl and add vegetables, sausage, bacon and eggs. Mix together and add chicken stock lightly combine. Portion into a cake pan and bake in the oven for 20-25 minutes at 350 degrees or until top is golden brown

Tips:

Dry your cornbread out for at least 24 hours in advance

Be sure to render the fat from the sausage for optimum flavor

Cook at 400 degrees for a crunchy crust

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