Buttermilk Cornbread Stuffing with Future Sausage
Servings 8
Ingredients
- 3/4 tbsp extra virgin olive oil
- 3 cups brown onion, diced
- 3/4 cup leeks, chopped
- 1 pound Future Sausage, casing removed, large coarse chopped
- 3/4 cup pecan halves, toasted
- 1/2 cup Italian parsley, chopped
- 1 tbsp lemon zest
- 1/2 cup vegetable broth
- 1/2 cup unsalted vegan butter, melted
- 5 cups cornbread stuffing
- 2 tbsp brown sugar, dark brown
- 1 1/2 tbsp sage, rubbed
- 1/2 tsp sea salt
- 1/4 tsp black pepper, freshly ground
Instructions
- In a large cast iron skillet, heat olive oil.
- Add onions and leek cook until translucent.
- Add Future sausage and cook until browned.
- Place into stainless steel bowl and set aside.
- In the same cast iron skillet, prepare cornbread stuffing according to instructions.
- Add pecans, parsley, lemon zest, brown sugar, sage, and prepared cornbread with vegetables. Toss to combine.
- Add cornbread stuffing mixture back into cast iron skillet.
- Season to taste with sea salt and black pepper.
- Preheat oven to 350 degrees Fahrenheit.
- Place cast iron skillet, cover with foil and bake for 20 – 25 minutes.
- Remove foil and back for another 15 - 20 minutes, until top is browned.
- Serve hot, and enjoy!