Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, cornbread stuffing with wagyu cajun sausage. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Cornbread Stuffing with Wagyu Cajun Sausage is one of the most well liked of recent trending foods on earth. It is appreciated by millions daily. It’s simple, it is quick, it tastes yummy. Cornbread Stuffing with Wagyu Cajun Sausage is something that I have loved my entire life. They’re fine and they look wonderful.

To begin with this recipe, we must first prepare a few ingredients. You can cook cornbread stuffing with wagyu cajun sausage using 22 ingredients and 5 steps. Here is how you can achieve that.

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

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