Creamed corn stuffing with pork sausage and thyme

Cooking Meat Creamed corn stuffing with pork sausage and thyme

Pack a punch with Curtis Stones new idea for Christmas stuffing.

  1. Preheat oven to 180C (160C fan). Lightly grease a 20cm x 30cm baking dish.
  2. Heat a heavy based saucepan over medium heat. Add 2 tablespoons of oil and heat for 1 minute. Add the onion and chili flakes and cook for 5 minutes, or until the onions are tender. Add the corn and garlic, season with salt, then reduce heat to low-medium and cook, stirring often, for 10 minutes, or until the corn is tender. Add the chicken stock and cream and bring to the boil. Reduce the heat to low and simmer for 5 minutes, or until liquid thickens slightly. Remove from heat and cool to lukewarm.
  3. Preheat a heavy large frying pan over high heat. Add the remaining oil then the sausages and cook, breaking them up with back of spoon into bite-size pieces, for 1 minute, or until they are brown. Add the celery and thyme and cook for 4 minutes, or until the celery softens. Remove from the heat.
  4. In a large bowl, whisk the eggs. Add the bread, corn mixture, and sausage mixture and toss to coat, allowing bread to absorb moisture and soften. Transfer to the baking dish. Cover with foil and bake for 30 minutes, or until hot and slightly puffed. Uncover and continue baking until stuffing is golden brown on top, about 25 minutes. Set aside for about 10 minutes to cool slightly before serving.

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