Cornbread Stuffing Recipe
User Reviews
5
4 reviews
Excellent
Cornbread Stuffing Recipe
Report
This made-from-scratch, savory Thanksgiving cornbread stuffing recipe is filled with sage, thyme, and Italian chicken sausage.
Share:
Ingredients
- olive oil spray form
- 1 tablespoon canola oil or grapeseed, neutral tasting oil such as
- 1 cup yellow cornmeal coarse
- 14 ounces chicken sausage removed from casing, raw, sweet
- 1 cup all-purpose flour ( or gluten-free flour mix such as Cup 4 cup)
- 2 onion chopped, about 3 cups, large
- 3 1/2 teaspoons baking powder
- 3 cups celery from 6 to 7 ribs, chopped
- 1 teaspoon kosher salt
- 3/4 cup parsley chopped, fresh
- 1 cup milk or dairy-free milk, fat-free
- 2 tablespoons thyme chopped fresh
- 3 tablespoon honey
- 1/4 cup sage chopped, fresh
- 3 tablespoons canola oil or grapeseed, neutral tasting oil such as
- 1 1/2 teaspoons kosher salt
- 3 large egg
- 1/2 teaspoon black pepper (freshly ground)
- 2 1/2 cups chicken broth reduced-sodium
- 2 large egg beaten
Instructions
- Preheat the oven to 400F. Spray a 9-inch round cake pan generously with oil.
- Preheat oven to 300°F. Spray a 9 x 12 inch baking dish with oil.
- In a medium mixing bowl, whisk together the cornmeal, flour, baking powder and 1 teaspoon kosher salt.
- Place cubed cornbread on a large sheet pan. Bake, gently stirring twice, until lightly toasted and firm, about 35 minutes. Cool completely; transfer to a large bowl. Increase oven to 350F.
- Make a well in the center of your dry ingredients and add milk, eggs, honey and oil.
- Heat oil in a large nonstick skillet over medium heat. Add sausage and cook, breaking it up until browned.
- Stir just until the mixture comes together and there are only a few lumps remaining.
- Add onion, celery and parsley; cook, stirring occasionally, until softened, about 12 minutes.
- Pour the batter into the prepared pan and bake for 22-24 minutes until the top is lightly browned and sides have pulled away from pan; a toothpick inserted into center will come out clean.
- Add thyme, sage, salt and pepper; continue to cook for 5 minutes.
- Once it cools, cube it and set aside. It’s fine to leave it out overnight if making ahead. This makes 9 cups.
- Add onion mixture to bowl with beaten eggs and cornbread. Drizzle broth over stuffing mixture; gently toss until evenly moistened.
- Spoon stuffing into prepared baking dish and bake 350F uncovered for 40 to 45 minutes.
Equipments used:
Notes
- The cornbread can be made up to 4 days ahead.
- To make this with store bought cornbread, you will need 9 cups diced. Most store bough cornbread recipe have more sugar and fat, so the nutritional info will differ.
Nutrition Information
Show Details
Serving
3/4 cup (generous)
Calories
182kcal
(9%)
Carbohydrates
21g
(7%)
Protein
8.5g
(17%)
Fat
7.5g
(12%)
Saturated Fat
1.5g
(8%)
Cholesterol
77mg
(26%)
Sodium
521mg
(22%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 182 kcal
% Daily Value*
| Serving | 3/4 cup (generous) | |
| Calories | 182kcal | 9% |
| Carbohydrates | 21g | 7% |
| Protein | 8.5g | 17% |
| Fat | 7.5g | 12% |
| Saturated Fat | 1.5g | 8% |
| Cholesterol | 77mg | 26% |
| Sodium | 521mg | 22% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
Other Recipes
You'll Also Love
