JAMAICAN JERK CORNBREAD SAUSAGE STUFFING
1 stick butter, plus more for the baking dish
1 pound sausage (preferably sage sausage)
1 onion, finely chopped
6 stalks celery, finely chopped
1/4 cup Elda’s Kitchen Jamaican Jerk Cooking and Grilling Sauce
2 tablespoons fresh thyme, chopped
Freshly ground pepper
3 – 3 1/2 cups chicken broth
2 large eggs
1/2 cup chopped fresh parsley
6 cups 1/2 -inch stale bread cubes
6 cups 1/2 -inch stale cornbread cubes
2 tablespoons butter
Preheat the oven to 375 degrees Fahrenheit and butter a 3-quart baking dish. Melt 2 tablespoons butter in a large skillet over medium heat. Add the sausage and cook, stirring, until browned (about 5 minutes).
Remove the sausage to a plate or bowl.
Melt the remaining 6 tablespoons butter in the skillet then add the onion, celery, Elda’s Kitchen Jamaican Jerk Cooking and Grilling Sauce, thyme, 1 teaspoon salt and a few grinds of pepper.
Cook, stirring, until the vegetables are tender (about 5 minutes). Add 3 cups broth and bring to a boil. Once boiling, remove from the heat.
Whisk the eggs and parsley in a large bowl. Add the bread, cornbread, sausage and vegetable-broth mixture and stir until combined, adding no more than 1/2 cup additional broth if necessary.
Transfer to the prepared baking dish. Dot with the remaining butter.
Cover the dish with foil and bake 30 minutes, then uncover and bake until golden, about 35 more minutes. Enjoy!
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