Best Cornbread Stuffing

womansday.com

Homestead Recipes

I have been cooking over 50 years. I cook from scratch every day, so I am always looking for new recipes to try.

2 lb. Cornbread, crumbled (about 9 to 10 cups)

12 leaves fresh sage, finely chopped

Kosher salt and pepper

4 tbsp. extra-virgin olive oil

1 lb. sweet Italian sausage, casings removed

5 tbsp. unsalted butter, plus more for the dish

2 medium onions, finely chopped

6 shallots, finely chopped

2 stalks celery, finely chopped

2 Bartlett pears, skin on, cut into ¼" pieces

1 8-oz. jar roasted chestnuts, roughly chopped

1 ½ c. fresh flat-leaf parsley, roughly chopped

2 c. dry white wine

2 c. low-sodium chicken or turkey broth

Sprinkle of paprika

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