Cornbread and Sausage Stuffing
A savory and flavorful cornbread stuffing enriched with sausage, celery, and herbs, perfect for holiday gatherings.
Ingredients
Main Ingredients
- 4 cups Crumbly Cornbread Homemade or boxed, must be dried out
- 1 pound Good Sausage Spicy or regular, your choice
- 1 cup Celery, diced Adds crunch and flavor
- 1 cup Onion, diced For that classic taste
- 2-3 cups Chicken Broth Add to moisten stuffing
- 2 large Eggs, beaten Helps bind stuffing
- to taste Herbs (Thyme, Sage, Parsley) For flavor enhancement
Optional Additions
- to taste Shredded Cheese Add for more flavor
- to taste Red Pepper Flakes For a spicy kick
Instructions
Preparation
- Start by browning the sausage in a large skillet.
- Pour off excess grease from the skillet.
- Add diced celery and onion to the skillet and sauté until softened.
- In a large mixing bowl, crumble the dried cornbread.
- Add the sausage mixture and herbs to the crumbled cornbread.
- Pour the chicken broth slowly over the mixture, mixing until it is damp but not soggy.
- Mix in the beaten eggs until fully combined.
Baking
- Preheat your oven to 350°F (175°C).
- Transfer the stuffing mixture to a baking dish.
- Bake until the top is golden and edges are crusty, approximately 30 to 45 minutes.
Notes
To make ahead, bake the cornbread one or two days prior. On the day of serving, assemble the stuffing and refrigerate before baking. It tastes even better the next day. For serving, pair with classic turkey or roast chicken, and consider drizzling with sausage gravy.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 35gProtein: 12gFat: 15gSaturated Fat: 5gSodium: 800mgFiber: 2gSugar: 3g
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