Cornbread and Sausage Stuffing
- Preparing Time: 1 hour
- Total Time: 2 hours and 30 minutes
- Served Person: 16
- 2 large eggs lightly beaten
- 12 cups cornbread i use 16 oz pepperidge farm cornbread stuffing
- 3 cups chicken stock or low-sodium chicken broth
- 2 cups half-and half
- 8 tablespoons unsalted butter (1 stick) unsalted butter plus extra for baking dish
- 1 1/2 pounds bulk pork sausage (i used jimmy dean original.)
- 3 medium onions (about 1-1/2 cups), finely chopped
- 3 ribs celery finely chopped (about 1-1/2 cups
- 1 pound mushrooms (optional), sliced
- 2 tablespoons fresh thyme (i used 2 teaspoons dried thyme), minced
- 2 tablespoons fresh sage leaves, minced (i used 2 teaspoons dried sage.)
- 3 cloves garlic (more is better.), minced
- 1 tablespoon kosher salt (sea salt)
- 2 teaspoons black pepper ground
- Carbohydrate 85.7878418595905 g
- Cholesterol 212.337484984383 mg
- Fat 38.7110836091352 g
- Fiber 4.98705790469952 g
- Protein 22.6734898246569 g
- Saturated Fat 14.5613662528716 g
- Serving Size 1 1 Serving (360g)
- Sodium 1909.59360223916 mg
- Sugar 80.800783954891 g
- Trans Fat 3.3565244760069 g
- Calories 785 calories
As a housewife, I've always loved cooking up a storm in the kitchen. And when it comes to holiday feasts, nothing beats a classic cornbread and sausage stuffing. It's the perfect side dish to any main course, and it's always a hit with my family and friends.
This stuffing is easy to make, and it's packed with flavor. I start by drying out some cornbread in the oven. This gives the stuffing a nice crunchy texture. Then, I brown some sausage and add it to the cornbread along with some chopped onions, celery, and herbs. I mix everything together and then let it sit for a while so the flavors can meld. Finally, I bake the stuffing in the oven until it's golden brown and bubbly.
This cornbread and sausage stuffing is a delicious and hearty side dish that's perfect for any occasion. It's sure to be a hit at your next holiday gathering.
Step-by-step
- Place cornbread in large bowl. Whisk together stock, half-and-half, and eggs in medium bowl. Pour over cornbread and toss gently to coat. Cover and set aside for a minimum of 1 hour in refrigerator.
- Heat heavy-bottomed 12-inch skillet over medium-high heat until hot, about 1-? minutes. Add 2 tablespoons butter to pan and swirl to coat pan bottom. When foam subsides, add sausage and cook, stirring occasionally until sausage loses its raw color, 5 to 7 minutes. With slotted spoon, transfer sausage to medium bowl. Add about half the onions and celery to fat in skillet. saute, stirring occasionally over medium-high until softened, about 5 minutes. Transfer onion mixture to bowl with sausage. Return skillet to heat and add remaining 6 tablespoons butter. When foam subsides, add remaining celery and onions and saute stirring occasionally until softened, about 5 minutes. Stir in thyme, sage, and garlic and cook until fragrant, about 30 seconds. Add salt and pepper. (If using mushrooms, add enough extra virgin olive oil to saute until softened.) Add the sausage and onion/celery/mushroom mixture to cornbread and stir gently to combine. Cover bowl with plastic wrap and refrigerate to blend flavors at least 1 hour or up to 4 hours.
- Adjust oven rack to lower -middle position and heat oven to 400?. Butter 10x15-inch baking dish (or two 9x9" square or 11x7" baking dishes.) Transfer stuffing to baking dish. Pour any liquid accumulated in bottom of bowl over stuffing and, if necessary, gently press stuffing with rubber spatula to fit into baking dish. Bake until golden brown, 35 to 40 minutes
