Name: How to Make the Best Corn Muffins and Sausage Stuffing!
Ingredients: 1 cup Dark Raisins; ½ cup Dark Spiced Rum; 2 pounds Pork (Turkey or Chicken Sausage, casings removed); 2 cups Yellow Onions (diced small); 1 ½ cups Celery Hearts (diced small); 1 ½ cups Carrots (diced small); 2 tablespoons fresh Sage (chopped); 2 tablespoons fresh Rosemary (chopped); 2 tablespoons fresh Thyme (chopped); 6 cups Corn Muffins or Cornbread (crumbled); 1 Granny Smith Apples (skinned and diced small); 1 cup peaches in a light syrup cut into medium dice; ¼ cup fresh Parsley (chopped); 1 cup Roasted Chestnuts; Salt and Pepper to taste; 1 cup Milk or Buttermilk

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Corn Muffin and Sausage Stuffing Dressing

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How to Make the Best Corn Muffins and Sausage Stuffing!

Chef Jean-Pierre

Hello friends, I like to make my Turkey Stuffing/Dressing outside of my Turkey because you all should know what I put inside my turkey if you watched the video! I want to share how to make this amazing dish for your Thanksgiving feast! This is the same recipe I prepared in my restaurant for 22 years and in my cooking school for the past 20 years! You will also think it is one of the best stuffing you ever had!!!

4.24 from 92 votes

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Recipe Ingredients

1 cup Dark Raisins
½ cup Dark Spiced Rum
2 pounds Pork Turkey or Chicken Sausage, casings removed
2 cups Yellow Onions diced small
1 ½ cups Celery Hearts diced small
1 ½ cups Carrots diced small
2 tablespoons fresh Sage chopped
2 tablespoons fresh Rosemary chopped
2 tablespoons fresh Thyme chopped
6 cups Corn Muffins or Cornbread crumbled
1 Granny Smith Apples skinned and diced small
1 cup peaches in a light syrup cut into medium dice
¼ cup fresh Parsley chopped
1 cup Roasted Chestnuts
Salt and Pepper to taste
1 cup Milk or Buttermilk

Recipe Instructions

Preheat Oven to 375°
Spray a baking pan or dish (approx. 15"x10"x2") with a non-stick spray or brush with butter.
Soak the raisins at room temperature in your favorite liquor for at least 6 hours, preferably overnight. If you do not have the time to wait, put them covered in the microwave for 2 minutes to plump them up.
In a large sauté pan over high heat, sauté the sausage and cook until golden brown. Add the onions and cook until light golden brown. Add the carrot and celery and cook for 5 minutes. Add the fresh herbs and cook for an additional 2 minutes or until the vegetable are almost cooked but not mushy.
Transfer to a large bowl with the muffins; add the apples, peaches, chestnuts, salt and pepper, buttermilk, and raisins mix well.
Pack the lasagna pan with the mixure and sprinkle with the chopped parsley.
Put the lasagna pan onto a baking sheet and bake for about 1 hour or until the top is golden brown.

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Chef Jean-Pierre

Master Chef at ChefJeanPierre.com

Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.

Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."

Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."

With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.

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