Description
A savory, moist stuffing made with cornbread, sausage, vegetables, herbs, and baked until golden.
Ingredients
- 8 cups Buttermilk Cornbread, cubed (1 batch)
- 1 pound mild Italian sausage
- 6 tablespoons unsalted butter, divided
- 1 cup diced yellow onion (about 1 medium onion)
- 1 cup diced celery (about 3 stalks)
- 2 teaspoons minced garlic
- 2 cups chicken broth or stock
- ½ cup whole milk
- 2 large eggs, beaten
- ½ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon ground thyme
- ½ teaspoon ground sage
- Fresh parsley, for garnish (optional)
Instructions
- Preheat the oven to 250 °F (about 120 °C). Cut the cornbread into 1‑inch cubes and spread in a single layer on an ungreased baking sheet. Bake until dried and light brown, about 1 hour. Let cool.
- Raise oven temperature to 325 °F (about 160 °C).
- In a medium skillet, cook the Italian sausage until no pink remains. Transfer cooked sausage to a large mixing bowl.
- In the same skillet (with the sausage drippings), add 2 tablespoons butter. Add onion and celery and sauté over medium heat until softened, about 5 minutes. Add minced garlic and sauté 1 more minute. Transfer vegetables to the bowl with sausage.
- Add the cooled cornbread cubes to the sausage + vegetable mixture. Gently toss to combine.
- In a separate bowl, whisk together the chicken broth, beaten eggs, milk, salt, pepper, thyme, and sage.
- Pour the broth/egg mixture over the cornbread mixture. Stir gently to combine.
- Transfer the stuffing mixture into a greased 9×13‑inch baking dish. Cut the remaining 4 tablespoons of butter into pieces and scatter over the top.
- Bake for 40 minutes, or until the stuffing is warmed through and the top is golden brown.
- Garnish with fresh parsley, if desired, and serve warm.
Notes
- Alternatively, dry cornbread by laying cubes out at room temperature for 2–3 days instead of baking.
- Do not drain the fat from the sausage skillet — the grease adds flavor and moisture.
- Store baked stuffing in an airtight container in the refrigerator for 3–4 days, or freeze for up to 1 month.
- You can assemble the stuffing ahead of time (up to 2 days) and bake later.
- If reheating, rewarm in a 350 °F oven (about 175 °C) until heated through, tented with foil to retain moisture.
Nutrition
- Serving Size: 1 serving
- Calories: 312
- Sugar: 2 g
- Sodium: 814 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Carbohydrates: 4 g
- Fiber: 0.5 g
- Protein: 11 g
- Cholesterol: 115 mg
