Brisket Cornbread Stuffing
Move over sausage stuffing, brisket is here to show you how its done.
Servings: 8
Cost: 20
Ingredients
- 2 cups leftover brisket chopped up
- 3 cups toasted corn bread
- 4 stalks celery diced
- 1 whole yellow onion diced
- 1 whole shallot diced
- 3 cloves garlic diced
- 4 tablespoons butter divided
- 2 cups chicken stock
- 1/2 cup heavy cream
- 2 eggs beaten
- salt and pepper to taste
Instructions
- Start by toasting your cornbread so it is dry. Either in an oven or on the grill at 350 for about 10 minutes.
- In a small pan over medium heat, add three tablespoons of butter. Once melted, add the celery, onions and shallots. Sauté for 5 - 7 minutes or until softened. Then add the garlic and cook for another 30 - 60 seconds. Remove from heat.
- Set up a grill (or oven) for indirect heat at 350 degrees.
- In a large bowl, add the diced up brisket, crumbled cornbread, sautéed veggies along with the stock, cream and eggs. Mix to combine.
- Using the remaining butter, grease the inside of a cast iron pan (or foil pan) and then add the stuffing mixture. Place on the grill (or oven) and cook for 1 - 1.5 hours. Mix 1 or two times during the cook to evenly distribute the crispy pieces.
- Rest 15 minutes before serving.
