Ingredients
Scale
Cornbread Croutons
- 2 cups cornbread, chopped into small cubes*
- Olive oil
- Stuffing
- 3 onions, finely chopped
- 2 Tbsp olive oil
- 4 cups cremini mushrooms, finely chopped
- Sea salt + black pepper to taste
- 1/2 cup dry white wine (chardonnay)
- 1 Tbsp butter
- 8 turkey sausage links, casings removed and diced** (about 1.5 lb – 2 lb of sausage)
- Handful of fresh tarragon
Instructions
- Preheat oven to 350 degrees farenheit.
- Sautee the onions and olive oil for your stuffing over medium high heat in a large pot or saucepan. Allow to cook and carmelize for roughly 20-25 minutes, stirring every now and then.
- While the onions are carmelizing, toss your cornbread cubes with a drizzle of olive oil and spread out onto a greased or parchment lined baking dish. Bake in the oven for 20 minutes until golden. Turn the oven off then let croutons cool while in oven 10 minutes while you prepare the rest of your stuffing. It’s crucial to leave them in the oven so they get crispy!
- Once the onions are done carmelizing, add in the mushrooms and sautee for about 10 minutes. They will appear crisp around the edges and cooked through. Season with salt and pepper then turn heat to high and pour in your white wine. Let stand for a few minutes then reduce heat to low, stir in your butter and place a lid over mixture so it can simmer for 10 minutes, then turn heat off.
- While the mixture is simmering, cook the sausage in a large, greased saucepan for 8-10 minutes or until cooked through. Add the sausage to your mushroom mixture as well as the fresh tarragon and stir.
- You can either top the stuffing with the cornbread croutons as they are or crumble them on top so they appear as breadcrumbs.
Notes
- Makes 6 cups
- *I used my Maple Pumpkin Cornbread recipe (link is above in post) for the croutons. It’s best to use cornbread that has been sitting out for a day or two.
- ** I used turkey sausage from Trader Joe’s, which I am a huge fan of. It’s not the crumbled kind, but actualy links with casings already removed. I like to dice the links into extra small pieces.