Thanksgiving Stuffing with Chef Kaylee

Chef Kaylee Gill’s Cornbread and Sausage Stuffing

Yields: 9” X 13” pan

Ingredients:

1 bag Pepperidge Farm® Cornbread Stuffing

1 stick unsalted butter

1 lb sausage, removed from casing

1 leek, diced

3 stalks celery, diced

2 cloves garlic, minced

1/4 cup fresh sage leaves, minced

2 tbsp thyme leaves, minced and divided

3 cups low sodium Swanson® chicken broth

Kosher salt and freshly ground black pepper, to taste

3 eggs

1/4 cup flat-leaf parsley leaves and tender stems, minced and divided

Method:

1. In large Dutch oven, melt butter over medium-high heat until foaming subsides, about 2 minutes, without allowing butter to brown. Add sausage and mash with stiff whisk or potato masher to break up into fine pieces (largest pieces should be no bigger than 1/4 inch). Cook, stirring frequently, until only a few bits of pink remain, about 8 minutes. Add leek, celery, garlic, sage, and thyme and cook, stirring frequently, until vegetables are softened, about 10 minutes. Remove from heat and add one cup of chicken stock.

2. Whisk remaining 2 cups chicken stock, eggs, and 3 tablespoons parsley in medium bowl until homogenous. Stirring constantly with a wooden spoon, slowly pour egg mixture into sausage mixture. Add cornbread cubes and fold gently until evenly mixed.

3. Transfer dressing to buttered 9- by 13-inch rectangular baking dish. At this point, the stuffing can be covered with aluminum foil and refrigerated overnight. When ready to bake, preheat oven to 375°F. Uncover stuffing and bake until the top is browned and crispy and cooked through the center, about 45 minutes. You can check the temperature with a thermometer in the middle of the stuffing, which should read 150°F. Remove from oven, let cool for 5 minutes, sprinkle with remaining parsley, and serve.