Sausage Cornbread Stuffing
I just love this stuffing and it is unlike any other stuffing I have tasted anywhere.
I just love this stuffing and it is unlike any other stuffing I have tasted anywhere.
- Carbohydrate 1.6078 g
- Cholesterol 1415.5365064 mg
- Fat 231.872355761 g
- Fiber 0 g
- Protein 94.567588633 g
- Saturated Fat 104.1418248652 g
- Serving Size 1 1 Serving (767g)
- Sodium 3177.2774732 mg
- Sugar 1.6078 g
- Trans Fat 20.4639917794 g
- Calories 2475 calories
Step-by-step
- This makes an aluminum roasting pan full of stuffing. Do not try to fit in a 9 x 13 pan. Use a big bag of stuffing cornbread cubes.
- Pour cornbread cubes and stuffing mix together in a very large bowl. Set aside.
- In a pan over medium heat, saute celery and onion until translucent and tender. Pour into stuffing bowl.
- In same pan, melt one stick butter and pour that over stuffing. Mix veggies,bread and butter together with spoon, let set.
- In same pan, fry and crumble sausage. Drain off grease and set aside.
- Pour the first four cups of broth over cornbread. Mix really well making sure the saturate all the cornbread. Wait one hour. Check stuffing to ensure all liquid has been absorbed. If the cornbread looks like cubes still, you need to add more liquid. In the end, you want it to look almost like a chunky polenta. Wait at least 15 to 30 minutes each time you add more liquid. I usually use 6 to 8 cups broth.
- Once you have the right consistency, stir it really well and then add sausage and stir again. Then whisk two eggs and stir those in.
- Pour into an aluminum (heavy duty) roasting pan and bake in a 350 degree oven for at least 50 minutes to 1 hour or until set in the middle.
Trading packaged cornbread mix for a freshly baked pan alters the structural integrity of the entire dish. Boxed crumbs absorb moisture rapidly and dissolve into a uniform paste. A baked pan of scratch-made cornbread retains distinct structural crumbs that resist total breakdown under liquid. Southern traditions historically favored dry cornpone combined with broken biscuits, relying on stale starches to capture pan drippings.
Hydration and Texture Control
Cornbread requires systematic hydration rather than a single liquid dump. Start with four cups of warm chicken broth to initiate absorption without waterlogging the starches. Allow the mixture to rest for one full hour before evaluating the crumb state. Visible dry cubes indicate insufficient moisture. Add additional broth in small increments, waiting fifteen to thirty minutes between each addition. The target consistency resembles a thick, chunky polenta rather than loose bread cubes. Raw eggs must be whisked thoroughly before incorporation at the end to prevent premature curdling against warm components. Bake the finished mixture in a heavy-duty aluminum roasting pan at 350 degrees Fahrenheit for fifty to sixty minutes until the center sets completely.
- If the stuffing remains overly firm after the initial hour, incorporate broth one cup at a time.
- Ensure ground sausage is fully drained of excess rendered fat before mixing to prevent greasy separation during baking.
- Verify internal doneness by checking that the center no longer wobbles when the pan is gently shaken.
