we want to share a recipe cornbread stuffing with wagyu cajun sausage that is delicious? How to make it is indeed not too difficult. If you want to make cornbread stuffing with wagyu cajun sausage which has aroma and taste that can provoke appetite.

There are several things that can affect the taste quality of cornbread stuffing with wagyu cajun sausage, first from the type of ingredients, next selection of fresh ingredients |good, until how to make and serve. No need bewildered if want prepare cornbread stuffing with wagyu cajun sausage the delicious as long as you know the how then this dish able become treat special. And worthy of serving for anyone.

Ingredients and seasonings must exist for make

1. Prepare 1 Package Double 8 Cattle Company Fullblood Wagyu Cajun Sausage (casings removed)
2. Prepare 2 OZ Butter
3. Prepare 5 Garlic Cloves (minced)
4. Prepare 1 Large Red Bell Pepper (diced small)
5. Use 1 Jalapeño (diced small)
6. Prepare 2 Bunches Green Onions (chopped, both white and green parts)
7. Prepare 3 Large Shallots (chopped)
8. Use 1 CUP Celery (finely chopped)
9. Use 2 TBSP Fresh Thyme (chopped)
10. Prepare 3/4 TSP Cayenne Pepper
11. Use 1 1/2 CUPS Chicken Stock
12. Prepare Buttermilk Corn Bread
13. Use 2/3 CUP Grapeseed Oil
14. Prepare 2 CUP Yellow Cornmeal
15. Take 2 CUP All-purpose Flour
16. Take 1/2 CUP Sugar
17. Prepare 1/2 CUP Brown Sugar
18. Use 1 TSP Kosher Salt
19. Prepare 2 TBSP Baking Powder
20. Take 2 Large Eggs
21. Take 1 CUP Buttermilk
22. Use 1 CUP Sour Cream

Whisk together buttermilk and eggs; stir into cornmeal mixture just until combined. Add the remaining ingredients to the bowl with the sausage and crawfish and stir together until well combined. Spoon the dressing into a large heatproof dish. Place sausage links on a shallow baking pan.

Steps to make Cornbread Stuffing with Wagyu Cajun Sausage:

1. PREPARING THE BUTTERMILK CORN BREAD Preheat the oven to 375 degrees. Sift the cornmeal, flour, sugars, baking powder, and kosher salt into a large bowl. In another bowl, whisk the egg, grapeseed oil, buttermilk, and sour cream.Then, fold into the dry ingredients into the wet ingredients with a rubber spatula until combined (DO NOT OVER-MIX).
2. Transfer the batter to the prepared baking dish (use a small amount of grapeseed oil to coat the bottom of the baking dish prior to pouring the batter in).Bake until a toothpick inserted into the center comes out clean, about 20-25 minutes. Note: The cornbread can be made the day before and set out to stale.
3. PREPARING THE FULLBLOOD WAGYU CAJUN SAUSAGE AND VEGETABLES Melt 2 ounces of butter in heavy, large sauté pan over medium-high heat. Add Fullblood Wagyu cajun sausage, and brown while breaking it up into small pieces with a wooden spoon. Cook cajun sausage for about 10 minutes. Add bell peppers, Jalapeño, shallots, celery, garlic, and thyme to large sauté pan.
4. Sauté until vegetables are just tender and mixture is very moist, about 15 minutes. Add chicken stock, cayenne pepper, and green onion to the large sauté pan with the vegetables and sausage, and cook for a few more minutes.Place all cooked ingredients in a large bowl.
5. FINAL STEPS Cut prepared buttermilk cornbread into 1-inch cubes. Fold the buttermilk cornbread cubes into the large bowl with the cooked vegetables and cajun sausage.Season with kosher salt and freshly ground black pepper.Serve warm, and enjoy!
6. Done and ready to serve!

Place links in a single layer in air fryer basket. Whole deboned chicken (only wing bones remain) stuffed with our Cajun sausage stuffing made with ground pork, green onions and our special blend of spices. Made the old-fashion way; cornbread, ground pork sausage, and our special blend of spices create a wonderful southern dressing. This Southern take on stuffing from Bon Appetit has some sweetness from the cornbread and then the aromatic, savory notes from sausage, celery, onion, and herbs. The corn nut "magic dust" that provides crunch and an extra hit of corn-flecked goodness.

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