How to Prepare Homemade Cornbread Stuffing with Wagyu Cajun Sausage
Hey everyone, hope you are having an amazing day today. Today, we're going to prepare a special dish, Easiest Way to Prepare Any-night-of-the-week Cornbread Stuffing with Wagyu Cajun Sausage. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Cornbread Stuffing with Wagyu Cajun Sausage, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Cornbread Stuffing with Wagyu Cajun Sausage delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Cornbread Stuffing with Wagyu Cajun Sausage is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Cornbread Stuffing with Wagyu Cajun Sausage estimated approx 30 minutes.
To begin with this recipe, we have to first prepare a few ingredients. You can have Cornbread Stuffing with Wagyu Cajun Sausage using 22 ingredients and 5 steps. Here is how you can achieve that.
Ingredients and spices that need to be Get to make Cornbread Stuffing with Wagyu Cajun Sausage:
- 1 Package Double 8 Cattle Company Fullblood Wagyu Cajun Sausage (casings removed)
- 2 OZ Butter
- 5 Garlic Cloves (minced)
- 1 Large Red Bell Pepper (diced small)
- 1 Jalapeño (diced small)
- 2 Bunches Green Onions (chopped, both white and green parts)
- 3 Large Shallots (chopped)
- 1 CUP Celery (finely chopped)
- 2 TBSP Fresh Thyme (chopped)
- 3/4 TSP Cayenne Pepper
- 1 1/2 CUPS Chicken Stock
- Buttermilk Corn Bread
- 2/3 CUP Grapeseed Oil
- 2 CUP Yellow Cornmeal
- 2 CUP All-purpose Flour
- 1/2 CUP Sugar
- 1/2 CUP Brown Sugar
- 1 TSP Kosher Salt
- 2 TBSP Baking Powder
- 2 Large Eggs
- 1 CUP Buttermilk
- 1 CUP Sour Cream
Steps 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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