Lunchbreak: Smoke Daddy chef makes corn bread stuffin’

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The Smoke Daddy
1804 W. Division
(773) 772-6656

Corn Bread Stuffin’

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

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


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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