November 21st, 2013

Sausage Cornbread Stuffing

Stuffing is one of my favorite parts of Thanksgiving dinner.  Years ago while I was working my way through college, my boss had a holiday dinner every year and would serve Turkey with all the trimmings, including Sausage Cornbread Stuffing.  I couldn’t wait for that dinner each year.  One, because I was a starving student and a home-cooked meal was heavenly.  Second, because I loved the cornbread stuffing.   The mix of cornbread and sausage is an inspired combination -like peanut butter and chocolate – they are just made for each other!

I grew up on Bread and Butter Dressing.  {Hmmm . . . which term do you use?  Dressing or Stuffing??}  I must admit, tradition won out and I still prefer this Bread and Butter Dressing at Thanksgiving dinner.  However, each year I still take the opportunity to enjoy this Sausage Cornbread Stuffing some time between Thanksgiving and Christmas {Maybe even several times!}.  One of our favorites is to have stuffing with this Pork Chop and Apple Bake – Yum.



Use a homemade cornbread, a mix, or usually the grocery stores have it during the holidays.  However you make it, you’ll want to leave the cornbread out a day or two to let it dry out.  Also, your spices will vary some depending on the sausage you use – mild or spicy, choose your favorite. Remember everything here is to taste and this recipe tastes fabulous!


Sausage Cornbread Stuffing


1 (13×9) pan of cornbread, cubed (about 12 cups)
1 pound pork sausage
1 medium onion, chopped
2 stalks celery (plus the leaves), chopped
2 tablespoons butter
2 tablespoons chopped fresh sage or 2 teaspoons dried
1 teaspoon poultry seasoning
salt and pepper to taste
2 eggs, beaten
1 – 1 1/2 cups chicken broth


Preheat oven to 325 F.  Lightly spray a 3-quart casserole dish (9×13)

Cook sausage, celery, and onions in a large skilled over medium-high heat until sausage is thoroughly cooked.  Stir frequently.  If you have a lot of grease, drain some – but leave a little for flavor.  If sausage is not too greasy, just leave it.  Add the butter, sage and poultry seasoning, cooking until the butter is melted and seasonings combined.

Place cornbread cubes in a large bowl.  Add the sausage mixture,  salt, and pepper.  Stir until well combined.  Stir in the eggs and about 1/2 cup of chicken broth.  Continue to add broth until mixture is moist, but not soggy.

Spoon stuffing into prepared pan.  Cover with foil and bake 30 minutes.  Remove foil and continue to bake and additional 15-20 minutes or until stuffing is nice and brown on top.



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