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(serves 8-10)

Ingredients:

• 13x9 pan of cornbread, cut into 1” pieces
• 3 tablespoons olive oil
• 19 ounces hot or sweet Italian sausage, removed from casings
• 2 teaspoons Bourbon Smoked Paprika
• 2 onions, small dice
• 4 stalks celery, small dice
• 1 leek, white and pale green parts, chopped and rinsed
• ¼ cup apple cider vinegar, sherry or white wine
• ½ cup (1 stick) unsalted butter, plus 4 tablespoons, cut into small pieces
• 2 eggs
• 2 cups chicken stock, plus more if needed
• 1 cup pecans, toasted and chopped
• 1 fresh chili (such as fresno), deseeded and chopped fine (optional)
• 2 tablespoons fresh thyme, chopped
• 3 teaspoons Bourbon Smoked Salt
• 2 teaspoon Bourbon Smoked Pepper

Procedure: 1) 

• Preheat oven to 400 degrees.
• Spread the cornbread out on 2 rimmed baking sheets and toast for 8-10 minutes or until lightly browned.
• Transfer to a large mixing bowl and allow to cool.
• Butter a shallow 3 quart baking dish and a piece of aluminum foil. Set aside. 

2)

• In a large skillet, heat olive oil over medium high heat. 
• Add sausage and smoked paprika.
• Cook, breaking up into small pieces with a wooden spoon.
• Cook until browned and no longer pink, about 7-10 minutes.
• Remove with a slotted spoon and add to the cornbread.

3)

•  Add onions, celery and leeks to the skillet.
• Saute’, stirring often, until onions are browned and soft, 10-12 minutes.
• Scrape into the cornbread mixture.
• Return skillet to medium-high heat and pour in the apple cider vinegar, sherry or white wine to deglaze.
• Scrape up any brown bits and cook until almost all the liquid has evaporated.
• Add the ½ cup of butter and allow to melt.
• Pour over cornbread mixture.
• Whisk eggs and 2 cups stock in a medium bowl and add to the cornbread, along with the pecans, chopped chili and thyme. Season with smoked salt and pepper.
• Mix well to combine. If stuffing seems dry, add more stock, ¼ cup at a time, until thoroughly moistened.

4)

• Pour stuffing into baking dish and dot with remaining 4 tablespoons of butter and cover tightly with foil, buttered side down.
• Bake for 30 minutes.
• Remove foil and increase oven to 450 degrees.
• Bake until top is browned, about 20-25 minutes more.
• Serve warm.

Note:

toasting cornbread and pecans and cooking sausage and vegetables can all be done a day ahead. Right before baking, toss everything together and add melted butter, eggs

and stock. Proceed as directed.