Recipe of Eric Ripert Cornbread Stuffing with Wagyu Cajun Sausage

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, cornbread stuffing with wagyu cajun sausage. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Cornbread Stuffing with Wagyu Cajun Sausage is one of the most well liked of recent trending meals on earth. It is enjoyed by millions daily. It is easy, it is quick, it tastes delicious. Cornbread Stuffing with Wagyu Cajun Sausage is something that I’ve loved my entire life. They’re nice and they look wonderful.

To get started with this particular recipe, we must prepare a few components. You can have cornbread stuffing with wagyu cajun sausage using 22 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Cornbread Stuffing with Wagyu Cajun Sausage:

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

Instructions 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!

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