Fresh From The OCW Recipe Collection
Cornbread Sausage Stuffing
Toasted cornbread, browned sausage, celery, onion, and herbs bake together beneath a crisp golden top.
Ingredients
- 8 cups cubed, day-old egg-free cornbread
- 1 pound breakfast sausage
- 5 tablespoons butter, divided
- 1 medium yellow onion, diced
- 3 celery stalks, diced
- 2 cloves garlic, minced
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 to 2 1/2 cups chicken broth
- 2 tablespoons chopped fresh parsley
Directions
- Heat oven to 350°F and butter a 9-by-13-inch baking dish.
- Toast cornbread cubes on a baking sheet for 10 to 12 minutes, then place in a large bowl.
- Brown sausage, breaking it into crumbles. Drain if needed and add to cornbread.
- Melt 4 tablespoons butter in the skillet. Cook onion and celery 6 to 8 minutes.
- Add garlic, sage, thyme, salt, and pepper and cook 1 minute.
- Pour vegetables and butter over cornbread. Add parsley.
- Gradually fold in 2 cups broth, adding more as needed until evenly moist but not soggy.
- Transfer to the dish, dot with remaining butter, cover, and bake 25 minutes. Uncover and bake 15 to 20 minutes until golden.
OCW Kitchen Tip: Use day-old or lightly toasted cornbread. Drier cornbread absorbs broth and seasoning without turning mushy.
Recipe source: Inspired by Serious Eats. Use egg-free cornbread when accommodating an egg allergy.