Cornbread Sausage Stuffing
A flavorful and hearty stuffing combining cornbread, sausage, and herbs, perfect for holiday dinners or cozy gatherings.
Ingredients
Dairy and Bread
- 226 g butter (2 sticks)
- 5 stalks celery (diced)
- 1 large white onion (diced)
- 1/4 cup fresh chopped sage
- 2 tbsp thyme
- 2 tbsp rosemary
- 1 tsp dried parsley
- 1 tsp salt
- 0.5 tsp pepper
- 16 oz raw mild Italian sausage (in the big tube)
- 9 heaping cups cornbread (cubed) (about 2 Jiffy mixes)
- 5 heaping cups white sandwich bread (cubed) (lightly toasted or 2 days old)
- 1 egg egg
- 1 cup chicken broth
- 1 cup whole milk
- 0.5 tsp salt
- 0.5 tsp pepper
Instructions
- Preheat oven to 400°F and grease a 9x13 dish.
- Cook sausage until no longer pink; set aside.
- In a large bowl, combine cornbread, bread, cooked sausage, and herbs. Mix lightly.
- Whisk egg, broth, milk, salt, and pepper; pour over bread mixture. Toss gently.
- Cover with foil and bake for 30 minutes, then uncover and bake 30 more until golden.
- Let cool 10 minutes before serving.
Notes
Use day-old bread for best texture and flavor.