Cornbread Stuffing with Wagyu Cajun Sausage
Cornbread Stuffing with Wagyu Cajun Sausage

Hello everybody, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, cornbread stuffing with wagyu cajun sausage. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Cornbread Stuffing with Wagyu Cajun Sausage is one of the most favored of current trending meals on earth. It is simple, it’s quick, it tastes yummy. It is appreciated by millions daily. They are nice and they look wonderful. Cornbread Stuffing with Wagyu Cajun Sausage is something which I’ve loved my entire life.

To begin with this particular recipe, we must prepare a few ingredients. You can cook cornbread stuffing with wagyu cajun sausage using 22 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Cornbread Stuffing with Wagyu Cajun Sausage:
  1. Make ready 1 Package Double 8 Cattle Company Fullblood Wagyu Cajun Sausage (casings removed)
  2. Take 2 OZ Butter
  3. Prepare 5 Garlic Cloves (minced)
  4. Prepare 1 Large Red Bell Pepper (diced small)
  5. Get 1 Jalapeño (diced small)
  6. Prepare 2 Bunches Green Onions (chopped, both white and green parts)
  7. Get 3 Large Shallots (chopped)
  8. Make ready 1 CUP Celery (finely chopped)
  9. Get 2 TBSP Fresh Thyme (chopped)
  10. Make ready 3/4 TSP Cayenne Pepper
  11. Make ready 1 1/2 CUPS Chicken Stock
  12. Get Buttermilk Corn Bread
  13. Get 2/3 CUP Grapeseed Oil
  14. Make ready 2 CUP Yellow Cornmeal
  15. Get 2 CUP All-purpose Flour
  16. Make ready 1/2 CUP Sugar
  17. Prepare 1/2 CUP Brown Sugar
  18. Prepare 1 TSP Kosher Salt
  19. Prepare 2 TBSP Baking Powder
  20. Take 2 Large Eggs
  21. Make ready 1 CUP Buttermilk
  22. Prepare 1 CUP Sour Cream
Instructions to make Cornbread Stuffing with Wagyu Cajun Sausage:
  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. 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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