Sausage Cornbread Stuffing
Elevate your holiday table with this rich and savory Sausage Cornbread Stuffing, a mouthwatering twist on a classic side dish. Fluffy, toasted cornbread combines with flavorful pork sausage, aromatic sautéed onions, celery, and garlic, and is enhanced by the earthy notes of fresh sage and thyme. Bound together with a luscious mixture of chicken stock and eggs, this stuffing bakes to golden, crispy perfection in just under an hour. Perfect for Thanksgiving or any festive occasion, this crowd-pleasing recipe delivers a delightful balance of textures and flavors. Garnish with fresh parsley for a bright, herby finish, and serve alongside your favorite roast for an unforgettable meal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 8 cups cornbread
- 1 pound pork sausage
- 4 tablespoons butter
- 1 medium yellow onion, diced
- 3 stalks celery, diced
- 2 cloves garlic, minced
- 2 tablespoons fresh sage, chopped
- 1 tablespoon fresh thyme, chopped
- 2 cups chicken or turkey stock
- 2 large eggs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
Cut or crumble the cornbread into bite-sized pieces and spread them out on a large baking sheet. Toast in the oven for 10-15 minutes until slightly dried out, then set aside to cool.
In a large skillet, cook the sausage over medium heat, breaking it into small pieces with a wooden spoon, until browned and fully cooked. Remove the sausage from the skillet and set aside.
In the same skillet, melt the butter over medium heat. Add the onion and celery, and cook for 5-7 minutes until softened and translucent.
Stir in the garlic, sage, and thyme, and cook for an additional 1-2 minutes until fragrant. Remove the skillet from heat.
In a large mixing bowl, combine the toasted cornbread pieces, cooked sausage, and the sautéed vegetable mixture.
In a separate bowl, whisk together the chicken or turkey stock, eggs, salt, and black pepper.
Pour the stock mixture over the cornbread mixture and gently toss until everything is evenly moistened. Be careful not to crumble the cornbread too much.
Transfer the stuffing mixture to the prepared baking dish and spread it out evenly.
Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and crispy.
Remove from the oven and let cool for 5 minutes before serving. Garnish with chopped parsley if desired.
Nutrition Facts
Calories |
3924 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 218.9 g | 281% | |
| Saturated Fat | 69.8 g | 349% | |
| Polyunsaturated Fat | 44.7 g | ||
| Cholesterol | 1153 mg | 384% | |
| Sodium | 11237 mg | 489% | |
| Total Carbohydrate | 326.6 g | 119% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 57.4 g | ||
| Protein | 160.2 g | 320% | |
| Vitamin D | 13.6 mcg | 68% | |
| Calcium | 1718 mg | 132% | |
| Iron | 31.0 mg | 172% | |
| Potassium | 3274 mg | 70% | |
*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.
