VIDEO RECIPE: Fresh From Florida Sausage Stuffing Made With Local Sweet Corn

By  //  December 9, 2018

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most of Florida’s produce is available between October and June

FRESH FROM FLORIDA — Florida farmers make it easy for everyone to eat fresh produce year-round. Due to the milder climate in the Sunshine State, fruits and vegetables grown in Florida are generally available earlier than those produced in other states.

In fact, most of Florida’s produce is available between October and June.

This allows you to enjoy fresh Florida tomatoes, oranges, bell peppers, strawberries, snap beans and squash during the winter months, and fresh Florida blueberries, sweet corn, and watermelon in late spring.

Seafood and shellfish caught in Florida’s waters are available year-round.

So enjoy the bounty that Florida has to offer – and for delicious dishes, check out our “Fresh From Florida” recipes created by Chef Justin Timineri, Florida’s culinary ambassador.

Chef Justin Timineri’s mission is to encourage everyone to rediscover fresh, healthy Florida cuisine.

Everyone at the Florida Department of Agriculture wishes all of you a happy and safe holiday season.

Florida Sweet Corn and Sausage Stuffing

Please enjoy this delicious Christmas dinner favorite and have a happy and safe holiday season.

Ingredients: 

  • 1 ear Florida sweet corn, kernels removed
  • 3 cups cornbread, crumbled
  • 1 pound ground sausage
  • ¾ cup carrots, chopped fine
  • ¾ cup celery, chopped fine
  • 1 medium onion, chopped fine
  • 2 tablespoons fresh herbs (such as parsley, thyme, sage)
  • 1 tablespoon all-purpose seasoning (your favorite)
  • 1 egg, beaten
  • 1 cup vegetable broth
  • Sea salt and fresh ground pepper, to taste
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Instructions: 

  • Preheat oven to 350 degrees.
  • Preheat a large cast iron skillet (or other oven-safe pan) over medium-high heat.
  • Brown sausage then add in corn, carrots, celery, onion, all-purpose seasoning, fresh herbs and sauté for 5 minutes or until vegetables begin to soften.
  • Remove from heat and pour mixture into large bowl.
  • Add crumbled cornbread and toss to combine.
  • Add vegetable broth until mixture is moistened.
  • Taste and adjust seasoning with salt and pepper if needed before adding the beaten egg.
  • Pour back into cast iron skillet and bake for 45 minutes or until golden brown.
  • Serve warm.

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