Cornbread and Sausage Stuffing
Transform your holiday table with this irresistible Cornbread and Sausage Stuffing, a soul-warming dish that blends sweet, crumbly cornbread with the savory kick of browned pork sausage. Infused with aromatic fresh sage, thyme, and a touch of garlic, this stuffing is bursting with fall flavors that perfectly complement turkey, ham, or roasted veggies. The golden, slightly crispy top gives way to a tender, flavorful interior, thanks to a rich mixture of chicken stock and eggs. Quick to prepare and baked to perfection in under an hour, this recipe is a must-have for Thanksgiving or any festive gathering. Serve it as a side dish or an indulgent main, and let it steal the show—comfort food at its finest!
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Recipe Information
Ingredients
- 6 cups Cornbread
- 1 pound Pork sausage
- 4 tablespoons Unsalted butter
- 1 Yellow onion, diced
- 3 Celery stalks, diced
- 3 Garlic cloves, minced
- 2 tablespoons Fresh sage, chopped
- 2 tablespoons Fresh thyme, chopped
- 2 cups Chicken stock
- 2 Eggs
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
Cut the cornbread into 1-inch cubes and spread them out on a baking sheet. Toast the cubes in the oven for 10 minutes or until slightly crisp. Set aside to cool.
In a large skillet over medium heat, cook the sausage, breaking it into small pieces, until browned and cooked through. Use a slotted spoon to transfer the sausage to a plate, leaving the rendered fat in the skillet.
Add the butter to the same skillet and melt it over medium heat. Add the diced onion and celery, cooking until softened and translucent, about 5-7 minutes. Stir in the minced garlic, fresh sage, and thyme, cooking for another minute until fragrant.
In a large mixing bowl, combine the toasted cornbread cubes, cooked sausage, and sautéed vegetables.
In a separate bowl, whisk together the chicken stock, eggs, salt, and black pepper. Pour this mixture over the cornbread mixture, stirring gently to coat. Allow the liquid to absorb for a few minutes.
Transfer the stuffing mixture to the prepared baking dish, spreading it out evenly. Cover the dish with foil and bake for 30 minutes.
Remove the foil and bake for an additional 20 minutes, or until the top is golden brown and slightly crispy.
Remove the stuffing from the oven and let it cool for 5-10 minutes before serving.
Nutrition Facts
Calories |
3584 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.8 g | 269% | |
| Saturated Fat | 68.9 g | 344% | |
| Polyunsaturated Fat | 37.2 g | ||
| Cholesterol | 1119 mg | 373% | |
| Sodium | 8760 mg | 381% | |
| Total Carbohydrate | 255.8 g | 93% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 48.6 g | ||
| Protein | 172.8 g | 346% | |
| Vitamin D | 12.1 mcg | 61% | |
| Calcium | 1452 mg | 112% | |
| Iron | 29.4 mg | 163% | |
| Potassium | 3382 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
