Fennel Sausage Stuffing

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1 box cornbread mix
2 ea. gggs
4 Tbsp. butter (unsalted)
1 tsp. sage (fresh, chopped)
1 cup  onion (small dice)
1 cup  celery (small dice)
½ lb.  Italian fennel sausage links
½ cup  chicken stock
kosher salt
canola oil

Cook Italian fennel sausage (sweet, mild or spicy depending on taste preference) until done. Cool and cut sausage in quarters lengthwise and then rough chop.  Set aside. 
Bake cornbread according to package directions.  Allow to cool and set aside.
In a large pot, pour a little canola oil and heat over medium heat.  Add diced onion and diced celery and sweat until onions are translucent and celery is al dente.  Add the fennel sausage.  Crumble the cornbread and mix into the sausage, onion & celery base.  Pour contents of pot into a large mixing bowl.

Add chopped sage, a little salt, chicken stock and, working quickly, the eggs.  Be sure to be mixing constantly so that the eggs do not cook… and be careful… the contents will be hot!  In a sauté pan, cook a little of the stuffing mixture and taste for seasoning.  Re-season mix if desired.

In a baking pan either sprayed with non-stick spray or greased with butter, pour the stuffing mix.  Top the stuffing mix with pats of butter here and there.  Cover with foil and bake in a 350 degree oven for approximately 30-40 minutes, or until stuffing is set. 

Yields:Approximately 1- 9x12” Baking Pan

Cranberry Chutney
Chef Derek Morgan

[Serves 8]

1  lb. cranberries, fresh(ok to sub frozen)
2  ea.  oranges, zest only
1  ea.  cinnamon stick
1-2  cup  granulated sugar
1 cup  orange juice
1  Tbsp. balsamic vinegar

Course sea salt and pepper

Combine the ingredients and bring to a boil.  Reduce the heat and simmer 30- 40 minutes or until the cranberries achieve chutney consistency.  If the mixture is too loose then add a little more sugar.  If it's too tight, thin down with a little water.  Cool and serve with turkey, pork or it's great with foie gras.