Fire up the grill to make your next bowl of dressing.
Grilled Cornbread Dressing with Sweet Sausage
12 ounces mild (usually labeled ‘sweet’) Italian sausage
2 large red bell peppers
6 large cornbread muffins
2 tablespoons butter
2 onions, chopped
A handful of fresh sage leaves, chopped
Salt, to taste
Pepper, to taste
1 bunch fresh parsley, chopped
1/3 cup heavy cream
1/3 cup chicken stock or vegetable stock
Set up grill for direct grill method. Add soaked wood chips to the fire.
Grill sausage over direct heat until it reaches an internal temperature of 180 degrees. Cut into thin slices, and set aside.
Roast peppers over direct heat until completely charred and skins blister. Place in a bowl and cover. Set aside for 10 minutes, then chop.
Grill cornbread muffins on all sides until lightly charred. Crumble and set aside.
Melt butter over medium heat in a medium sauce pan. Add the onions and cook, stirring for about 10 minutes or until soft and caramelized.
In a large mixing bowl, add crumbled cornbread, sage, chopped peppers, thinly sliced grilled sausage, and caramelized onion and combine well. Add salt and pepper to taste.
In a separate bowl, whisk together the egg, cream and chicken stock. Pour mixture over the cornbread. Stir dressing together, spoon into buttered baking dish and bake 20 to 25 minutes at 300 degrees.
Garnish with chopped parsley.
Makes 6 to 8 servings.
From Garrett Stephens/The County Line