Tart cranberries, savory Italian sausage, and sweet leeks come together in this delicious dish. A little like a savory bread pudding... a little like dressing... this is perfect served alongside your holiday turkey. But, it's just as good served as a main dish casserole with a side salad.
Corn Bread Pudding with Sausage, Cranberries, and Leeks
serves 8-10 as a side dish
1 recipe cranberry corn bread -- about 6 cups, chopped
1/2 lb bulk Italian sausage
2 T butter
2 cups leeks, chopped
3 T fresh parsley, chopped
1 T fresh thyme, chopped
5 eggs
1/2 tsp salt
1 1/2 cups whipping cream
1 1/4 cups milk
1 cup shredded fontina
Preheat oven to 300ºF
Chop corn bread into cubes. Place cubed bread on large baking sheet. Bake for 20-30 minutes, until surface is dry and lightly browned.
Meanwhile, brown Italian sausage in a large skillet over medium-high heat, breaking up large chunks and cooking until sausage is no longer pink. Remove sausage from pan and set aside.
Melt butter in same skillet. Add leeks and cook until wilted, 6-10 minutes. Add sausage, parsley, and thyme to leeks. Set mixture aside.
When corn bread is toasted, remove from oven and turn heat up to 350ºF
Stir together corn bread, leek-sausage mixture, and 3/4 of the shredded fontina cheese and place into buttered 2 quart baking dish.
Beat together eggs, salt, whipping cream and milk. Pour mixture into baking dish over corn bread. Allow to sit for 20-30 minutes, or until bread has absorbed a great percentage of the milk mixture.
Top pudding with remaining fontina. Place in oven and bake until set, 50-60 minutes.
Serve warm.
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serves 8-10 as a side dish
1 recipe cranberry corn bread -- about 6 cups, chopped
1/2 lb bulk Italian sausage
2 T butter
2 cups leeks, chopped
3 T fresh parsley, chopped
1 T fresh thyme, chopped
5 eggs
1/2 tsp salt
1 1/2 cups whipping cream
1 1/4 cups milk
1 cup shredded fontina
Preheat oven to 300ºF
Chop corn bread into cubes. Place cubed bread on large baking sheet. Bake for 20-30 minutes, until surface is dry and lightly browned.
Meanwhile, brown Italian sausage in a large skillet over medium-high heat, breaking up large chunks and cooking until sausage is no longer pink. Remove sausage from pan and set aside.
Melt butter in same skillet. Add leeks and cook until wilted, 6-10 minutes. Add sausage, parsley, and thyme to leeks. Set mixture aside.
When corn bread is toasted, remove from oven and turn heat up to 350ºF
Stir together corn bread, leek-sausage mixture, and 3/4 of the shredded fontina cheese and place into buttered 2 quart baking dish.
Beat together eggs, salt, whipping cream and milk. Pour mixture into baking dish over corn bread. Allow to sit for 20-30 minutes, or until bread has absorbed a great percentage of the milk mixture.
Top pudding with remaining fontina. Place in oven and bake until set, 50-60 minutes.
Serve warm.
Get the full post Over at Burp!
1 comment:
Wow! This sounds like one terrific recipe. You have some wonderful flavors going on in this dish. I am definitely going to have to give this a try. Many thanks...
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