If you decide to use this recipe to stuff a turkey, use an instant read thermometer to make sure stuffing reaches 165 F. before removing turkey from oven.
SAUSAGE & CORNBREAD STUFFING
9” x 9” pan of cornbread, crumbled and stale
1 16 oz loaf of French bread, cut into 1/2” cubes and stale
3 tablespoons D’Olivo Wild Mushroom & Sage Infused Olive Oil
1 medium sized sweet onion, diced
1 green bell peppers, diced
3 celery stalks, diced
1 lb Italian style ground turkey sausage
2-4 cloves garlic, crushed
1/2 teaspoon dried ground sage
salt and freshly ground Tellicherry Peppercorns to taste
3/4 cup pecans, chopped
3 to 4 cups chicken broth
If possible, make and crumble cornbread and cube French bread the night before and leave them out uncovered to get stale. If not possible, cube bread and crumble cornbread day of and place in oven under broiler on a low heat just until dry. Place breads in large mixing bowl, stir together, and set aside.
Warm D’Olivo Wild Mushroom & Sage Olive Oil in large skillet over medium heat. Add onion, bell pepper, and celery and season with sage, salt, and pepper. Cook until they just start to become soft and aromatic.
Add sausage to skillet, and cook until sausage just starts to brown. Add garlic and sauté for another 1 to 2 minutes. Add pecans, cook for another minute, and remove from heat.
Preheat oven to 350 F.
Add sausage mixture to bread mixture in large mixing bowl and stir to combine. Drizzle D’Olivo Apricot White Balsamic Vinegar evenly over the bread and sausage mixture. Drizzle chicken broth over mixture and mix with clean hands until the bread can hold no more moisture. Taste to check seasoning and salt and sage as needed.
Transfer mixture to an oven-safe dish and bake until mixture is hot all throughout and the top becomes crusty, usually about 30 minutes.