SAUSAGE CORNBREAD STUFFING

Sausage Cornbread Stuffing is a flavorful, hearty side dish that’s perfect for holiday dinners or any cozy gathering. Combining the savory richness of sausage with the slightly sweet, crumbly texture of cornbread, this stuffing is packed with herbs, onions, celery, and a touch of broth to create the perfect balance of flavors. It’s the ideal accompaniment to roast turkey, chicken, or even served on its own as a satisfying dish.

Ingredients:

• 8 cups cornbread, cut into cubes (preferably day-old or toasted)
• 1 pound sausage (Italian, breakfast, or your favorite variety)
• 2 tablespoons butter
• 1 large onion, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 tablespoon fresh sage, chopped (or 1 teaspoon dried)
• 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
• 1/4 cup fresh parsley, chopped
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 1/2 to 2 cups chicken or turkey broth (depending on desired moistness)
• 2 large eggs, lightly beaten

Instructions:

1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease a large baking dish or casserole dish and set aside.
2. Toast the cornbread: If your cornbread is fresh, spread the cubes on a baking sheet and toast in the preheated oven for about 10 minutes, until lightly browned and dry. Let cool and set aside. If using day-old cornbread, you can skip this step.
3. Cook the sausage: In a large skillet over medium heat, cook the sausage, breaking it into small pieces with a spoon, until browned and cooked through. Transfer the cooked sausage to a large mixing bowl, leaving the rendered fat in the skillet.
4. Sauté the vegetables: In the same skillet, add the butter. Once melted, sauté the onions and celery for about 5-7 minutes until softened. Add the minced garlic, sage, thyme, salt, and pepper, and cook for an additional 1-2 minutes, until fragrant.
5. Combine ingredients: Transfer the sautéed vegetables to the bowl with the cooked sausage. Add the toasted cornbread cubes, parsley, and stir gently to combine.
6. Add the broth and eggs: Pour 1 1/2 cups of chicken or turkey broth over the mixture and stir gently. Add the lightly beaten eggs and mix well. If you prefer a moister stuffing, you can add up to 2 cups of broth.
7. Bake: Transfer the stuffing mixture to the prepared baking dish, spreading it out evenly. Cover the dish with foil and bake in the preheated oven for 30 minutes. After 30 minutes, remove the foil and bake for an additional 15-20 minutes, until the top is golden brown and crispy.
8. Serve: Remove the stuffing from the oven and let it rest for 5 minutes before serving.

This Sausage Cornbread Stuffing is rich, flavorful, and full of comforting textures. It pairs perfectly with roasted meats and gravy, making it a must-have for your holiday table!