Stuffing with Sausage and Cornbread
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Stuffing with Sausage and Cornbread
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
- 5 cups bread cut into bite-sized pieces, good-quality day-old crusty French or peasant bread
- 5 cups cornbread cut into bite-sized pieces, day-old crusty
- 16 oz pork sausage
- ½ cup butter unsalted
- 1 onion diced, large sweet yellow
- 3 celery diced, stalks
- 2 garlic cloves, minced
- 2 egg large
- 2 ½ cups chicken broth
- ½ cup parsley chopped, fresh
- 2 tbsp sage chopped, fresh
- 1 tbsp thyme chopped, fresh
- salt to taste, sea salt; freshly ground black pepper
- black pepper to taste, sea salt; freshly ground black pepper
Instructions
- Preheat oven to 300 degrees.
- Arrange the French bread and cornbread in a single layer on rimmed baking sheets.
- Bake, tossing occasionally, until completely dried out, 35–50 minutes.
- Let the bread cool on the baking sheets, then pour into a very large bowl.
- Meanwhile, heat a large skillet over medium-high.
- Cook the sausage, making sure to break it into crumbles, until just browned, 8–10 minutes.
- Transfer to bowl with bread but do not stir.
- Heat the stick of butter in the same skillet over medium-high.
- Add the onions and celery, and cook stirring often, until just beginning to brown, about 10 minutes.
- Add the garlic and cook, stirring constantly, for 1 minute.
- Add to bowl with bread mixture and let cool.
- Whisk the eggs, chicken broth, parsley, sage, and thyme, in a medium bowl; season with sea salt and freshly cracked pepper, to taste.
- Add egg mixture to bread mixture and fold gently until thoroughly combined.
- Increase oven temperature to 350 degrees.
- Butter a 9 x 13 baking dish with butter or cooking spray. Transfer stuffing to prepared dish, cover with foil, and bake for 40–45 minutes.
- Uncover and continue to bake until set and top is browned and crisped, 45–50 minutes more. Remove from the oven.
- Serve and enjoy.
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