KENTUCKY BOURBON LINGUICA STUFFING
- A bottle of Elda’s Kitchen Kentucky Bourbon Cooking & Grilling Sauce
- 1 tablespoon olive oil
- 2 links of linguica, ground (casing removed).
- ½ cup celery, roughly chopped
- ½ cup carrots, roughly chopped
- ½ cup onion, roughly chopped
- 3 cloves garlic, minced
- 1 tablespoon sage
- 1-2 cups yellow cornbread cubes
- 1-2 cups fresh yellow cornbread, crumbled and pre-cooked
- 3.5 – 4 cups of chicken stock
- dried cranberries
Heat a tablespoon of oil in a large skillet over medium-high heat. Add linguica to the pan once hot and cook through, stirring occasionally (about 6-8 minutes). Add your celery, carrots, and onion to the meat and stir to mix. If your skillet is starting to stick too much, add 2 tablespoons of chicken stock. You want it to stick some—you’re looking for a little browning, but not burning.
Add garlic and sage. We add these here to avoid burning them. Mix well and stir a little more frequently Let cook for a minute or two, then add 2-3 tablespoons of Elda’s Kitchen Kentucky Bourbon Cooking & Grilling Sauce.
Preheat your oven to 350 degrees Fahrenheit.
While the meat is cooking, mix equal parts fresh cornbread and dried cornbread cubes in a bowl. Add ⅓ of the cornbread to the meat and veggie mix and pour 1 cup of chicken broth over it. Mix well. Once mixed and chicken broth is soaked up, add another ⅓ of the cornbread and another 1 cup of broth. Mix again. Add the last of the cornbread to the skillet, add a cup of broth, and mix one final time. If it seems too dry, add more broth. Overall, you’ll need between 3.5 – 4 cups of broth total, but you can stop when you get the texture you like best.
Take a large baking dish and butter it thoroughly to prevent sticking. Transfer your stuffing to the pan, smooth out with your spoon to ensure an even cook.
Optionally, you can sprinkle dried cranberries on top of the stuffing before putting it into the oven!
Bake in the oven at 350 degrees for 20 minutes or until lightly browned on top.
Remove from the oven and enjoy!