Description
This Sausage Southern Cornbread Stuffing captures the heart of Southern comfort food!
Ingredients
Scale
- 1 pound breakfast sausage
- 1 large onion, finely diced
- 3 celery stalks, diced
- 3 cloves garlic, minced
- 8 cups cubed cornbread
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh sage, finely chopped
- 1 tablespoon fresh thyme leaves
- 2 teaspoons poultry seasoning
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 2 large eggs, beaten
- 2 1/2 to 3 cups chicken broth
- 4 tablespoons unsalted butter, melted
Instructions
- Start by heating a large skillet over medium heat. Add the breakfast sausage, breaking it up with a wooden spoon as it cooks. Browning the sausage not only enhances its flavor but also allows the fats to release, which will later flavor the vegetables. Once fully cooked through, transfer the sausage into a large mixing bowl, reserving about a tablespoon of the rendered fat in the skillet.
- In the same skillet, add the diced onion and celery to the remaining sausage fat. Sauté these vegetables for around 8-10 minutes until they soften and become aromatic. Then, add the minced garlic and cook for an additional 1-2 minutes. Once done, transfer them to the bowl with the sausage.
- Next, add the cubed cornbread to the bowl filled with sausage and vegetables. Follow up by sprinkling in the fresh parsley, chopped sage, thyme leaves, poultry seasoning, salt, and ground black pepper. Gently toss everything together.
- In a separate bowl, whisk together the beaten eggs and 2 1/2 cups of chicken broth until combined. Pour this mixture over the cornbread stuffing blend along with the melted butter, and use a spatula to fold everything carefully until well moistened.
- Preheat your oven to 375°F (190°C) while you prepare a 9×13-inch baking dish by lightly greasing it. Transfer the stuffing mixture into the dish and cover it with aluminum foil. Bake for about 25 minutes covered, then uncover and continue baking for another 20-25 minutes until the top becomes golden brown and crispy.
- Once baked, allow the stuffing to rest for 5-10 minutes before serving.
Notes
For best results, use day-old or oven-dried cornbread to prevent a soggy texture in the stuffing.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Side Dish
Nutrition
- Calories: 350 kcal
- Sodium: 650 mg
- Protein: 15 g