Cornbread Sausage Stuffing
User Reviews
5.0
3 reviews
Excellent
Cornbread Sausage Stuffing
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This Cornbread Sausage Stuffing is the picture of golden deliciousness. It's slightly sweet, incredibly savory, and a favorite side dish at any holiday meal. You may never go back to bread stuffing again.
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Ingredients
- 1 9x13 pan cornbread made ahead of time; see notes
- 1 lb ground sausage seasoned, no casings
- 1 medium onion chopped
- 4 cloves garlic chopped
- 4 stalks celery chopped
- 1 large granny smith apple peeled and choped
- kosher salt
- freshly ground black pepper
- 1 TB fresh sage chopped
- 2-3 cups regular natural chicken broth
- 3 TB salted butter melted
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Instructions
- Cut cooled/air-dried cornbread into cubes in a large bowl. Set aside.
- Preheat oven to 375F with rack on lower middle position. Grease a 9x13 baking dish and set aside.
- In a large skillet over medium heat, brown and crumble the sausage until cooked through. Transfer to a paper towel lined plate.
- In same skillet, add onion, garlic, celery, apple, and 2 pinches of kosher salt and pepper. Stir and cook 5 minutes.
- Add back sausage to the skillet and combine and cook 1 minute.
- Add sausage mixture to the bowl of cubed cornbread. Add 1 tsp kosher salt, 1/2 tsp black pepper, and sage. Using rubber spatula, gently fold to combine well.
- Add 2 cups of chicken broth and fold until mixture is moistened. Add more broth, a bit at a time, until desired moistness is reached. Mixture should feel damp throughout but not overly wet. Add more kosher salt and black pepper to taste.
- Transfer mixture to prepared baking dish, pressing down the top to even it out into the edges. drizzle with melted butter. Bake 35-45 minutes or just until top is golden brown.
Notes
- Use cornbread from scratch
- or your favorite boxed brand, allowed to "air-dry" uncovered for several hours or overnight. This allows cornbread to dry out enough to soak in the broth, without becoming soggy.
- Prep Ahead Tip: Cooked sausage mixture can be wrapped airtight and chilled if you'd like to prep ahead, and finish the dish the next day.
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- Prep Ahead Tip: Use cornbread from scratch or your favorite boxed brand, allowed to "air-dry" uncovered for several hours or overnight. This allows cornbread to dry out enough to soak in the broth, without becoming soggy.
- Prep Ahead Tip: Cooked sausage mixture can be wrapped airtight and chilled if you'd like to prep ahead, and finish the dish the next day.
- Leftover stuffing should be stored in an airtight container and can keep for a few days. Feel free to add dried cranberries to your dish if you like them. Make it vegetarian by using veggie broth and omitting sausage.
- This recipe is part of our Side Dishes Collection.
- Learn how to Brine and Roast Turkey and serve this delicious cornbread stuffing alongside it!
Nutrition Information
Show Details
Calories
288kcal
(14%)
Carbohydrates
25g
(8%)
Protein
9g
(18%)
Fat
17g
(26%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
0.3g
Cholesterol
58mg
(19%)
Sodium
650mg
(27%)
Potassium
194mg
(6%)
Fiber
2g
(8%)
Sugar
9g
(18%)
Vitamin A
197IU
(4%)
Vitamin C
2mg
(2%)
Calcium
68mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 288 kcal
% Daily Value*
| Calories | 288kcal | 14% |
| Carbohydrates | 25g | 8% |
| Protein | 9g | 18% |
| Fat | 17g | 26% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 58mg | 19% |
| Sodium | 650mg | 27% |
| Potassium | 194mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 197IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 68mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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