The Best Cornbread Stuffing with Portuguese Chicken Sausage (Alheira) Chestnuts Apples and Collard
Stuffing, or more accurately in this case, dressing is a delicious accompaniment to any holiday table. In fact, being raised in America, stuffing is obligatory. Growing up, my mother used to make something very similar to stuffing, açorda, which is a very flavorful broth ladled over stale or day old bread. A hearty, filling meal back when people were more impoverished.
In the states, stuffing usually refers to the bread mix stuffed into the turkey cavity before roasting. Dressing is "stuffing" cooked separately and not stuffed. I prefer this method. To me, it is just more moist than the stuffing in the turkey.
This year, my turkey will be roasted whole, but spatchcocked. I think this method will render a beautifully crisp bird with very moist meat. I used the neck, back and giblets to make a delicious turkey stock with beer ( recipe to follow). With this stock I made the most delicious poultry based stuffing ever. I totally winged it, but the results were too good not to share. So here it is, my delicious brand new recipe for stuffing.
If you can not find Portuguese alheira sausage, use and sausage you like, it will still be yummm. You can prepare this up to two days ahead, but do not mix wet ingredients with the bread until ready to bake.
The Best Cornbread Stuffing with Portuguese Chicken Sausage (alheira) Chestnuts Apples and Collard Greens
Total time: including prep 1 hour
400 g. Alheira saus