cornbread stuffing with chestnuts and sausage

How To Make cornbread stuffing with chestnuts and sausage

• 1

  Bake the cornbread substituting the creamed corn for the liquid. It will be very loose but that’s ok.
• 2

  Dice and sauté the vegetables add a pinch of salt to make it sweat. Cook until translucent.
• 3

  Add the entire sausage roll to the sautéed vegetables and brown the meat. When it’s cooked through set aside to cool off.
• 4

  When the cornbread is fully baked, remove from pan place into a bowl and cut it up with a butter knife add the sausage, vegetable mixture and combine. Correct the seasoning if needed.
• 5

  Add the contents of the two bags of chestnuts. You can keep them whole or break it up and add broth as needed. Transfer to a baking dish set oven at 350’ bake for 25 - 30 minutes until the top is golden brown.
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