Cornbread Stuffing Pie

Everyone loves stuffing – so why not try it as a pie!

Cornbread Stuffing Pie

Serving Size: 1 pie

Ingredients

    for the filling­
  • 1 lb. Italian sausage (chicken, turkey, or pork), meat removed from casings 1 teaspoon fennel seeds
  • 1 large leek, diced
  • 1 apple, diced
  • 2 stalks celery, diced
  • 1?4 cup dried cherries, soaked in hot water for 5­10 minutes
  • 1?4 cup chopped chestnuts (optional)
  • 2 tablespoons all purpose flour
  • 1?2 cup chicken stock
  • salt and pepper, to taste (depends on how salty the sausage and stock are)
  • for the crust­
  • 1 cup all­purpose flour
  • 1 cup yellow cornmeal
  • 3 tablespoons sugar
  • 1?2 teaspoon kosher salt
  • 2 tablespoons baking powder 1?2 teaspoon baking soda
  • 1?2 stick butter, melted and cooled 3?4 cup milk
  • 1 large egg, beaten
  • 1 tablespoon chopped sage

Instructions

  1. Preheat the oven to 400°F.
  2. In a large skillet on medium high heat, add the sausage and the fennel seed. Cook the sausage until browned, about 6­7 minutes.
  3. Add the apples, celery, and leek to the sausage, and cook for 4­5 more minutes, or until the vegetables have softened.
  4. Transfer the sausage mixture to a bowl, add the soaked dried cherries, chestnuts if using, flour, and chicken stock. Stir until well combined. Transfer the mixture to a pie dish.
  5. Make the cornbread crust. Combine the flour, cornmeal, sugar, salt baking powder, baking soda melted butter, milk, egg, and sage. Stir until just combined.
  6. Transfer the cornbread batter onto the sausage mixture in the pie tin. Slightly flatten the cornbread with the back of a spoon or using a spatula. Bake in the oven for 40­45 minutes, or
  7. 16
  8. until the cornbread is golden brown and a toothpick comes out clean when tested. Garnish the top with sage leaves and serve.
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