How To Make Sausage, Sage, and Cornbread Stuffing
Serve a loaded Thanksgiving side with this cornbread stuffing made with toasted bread, sausage, and herbs baked until the top is crisp and golden.
Preheat oven to 350 degrees F.
Cut the cornbread into ½-inch cubes to have about 8 cups. Spread them on a large rimmed baking sheet.
Toast the cubes in the oven for 10 minutes, flip, and toast for 10 minutes more or until cubes look toasted and golden (about 20 minutes total). Let the cubes cool slightly, and then place in a large mixing bowl.
Turn the oven heat up to 375 degrees F. Butter a 9×13-inch baking dish with 1 tablespoon butter. Set aside.
Set a large, deep-sided skillet over medium-high heat. Add the canola oil and then sausage. Use a spoon to break sausage into smaller chunks as it cooks.
Cook for 7 to 10 minutes until the sausage nicely browned on all sides. Transfer the sausage to a bowl and pour off pork fat.
Turn the heat to medium and add 4 tablespoons of butter. Add onions, celery, and a pinch of salt.
Cook for 7 minutes or until very tender and fragrant. Add garlic and cook for 1 minute more.
Spoon the onion mixture over the toasted cornbread. Fold in browned sausage, herbs, and stock. Taste and add salt as needed.
Finally, fold in the eggs and mix until well combined. Some of the cornbread will crumble, which is fine.
Spoon stuffing into a buttered baking dish. At this point, stuffing can be covered and refrigerated for 1 day.
When ready, bake stuffing for 35 to 45 minutes until piping hot and golden brown on top. If the stuffing begins to brown too much on top during bake time, cover loosely with foil. Serve hot.
- Calories: 359.69kcal
- Fat: 30.53g
- Saturated Fat: 12.34g
- Trans Fat: 0.24g
- Monounsaturated Fat: 12.57g
- Polyunsaturated Fat: 3.80g
- Carbohydrates: 7.22g
- Fiber: 1.46g
- Sugar: 0.88g
- Protein: 14.22g
- Cholesterol: 143.97mg
- Sodium: 597.96mg
- Calcium: 94.49mg
- Potassium: 344.34mg
- Iron: 2.23mg
- Vitamin A: 95.96µg
- Vitamin C: 5.17mg
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