Sausage & Cornbread Stuffing
This sausage & cornbread stuffing / dressing recipe takes a little thought as you want to use stale & hardening cornbread so make it two days before if possible. In a pinch, make it the night before and break it apart to try to speed up making it stale.
- Prep Time: 30 Minutes
- Cook Time: 1 Hour
- Total Time: 1 hour 30 minutes
- Yield: 10
- Category: Side Dish
- Method: Stovetop / Oven
- Cuisine: American
- one (12 ounce) package cornbread, made 2 days before
- 1 Tbsp vegetable oil
- 1lb spicy Italian ground sausage
- 1 Tbsp unsalted butter
- 3/4 cup onions, finely diced
- 3 stalks celery, finely diced
- 1 1/2 cups red pepper, finely diced
- 1/3 cup shelled pistachios, chopped
- 1/4 cup fresh sage, chopped
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1 teaspoon sea salt
- 1/4 tsp black pepper
- 1 cup chicken broth
- Make one 12 ounce package of cornbread (according to package instructions) one – two days before making stuffing. When it’s cooled break it apart in 3/4″ chunks and let sit out or put it in the refrigerator.
- Pre heat oven to 350F.
- Heat a large pan to medium high on the stove, add vegetable oil (~1 Tbsp) to lightly coat the bottom the pan and add sausage. Cook (breaking sausage up with the back of a spoon)~ 8-10 minutes or until done and place cooked sausage in a large bowl – keeping any liquid or fat in the pan.
- Reduce heat to medium and add to the same pan: butter, onions, celery, and peppers. Cook ~ 5 -7 minutes uncovered and add remaining ingredients, except cornbread and broth.
- Add mixture to the bowl of sausage. Add cornbread. Slowly add broth while stirring gently, trying not to break down the Cornbread.
- Oil a 9×13 oven safe dish and add mixture. Bake 35-40 minutes or until top starts to brown. If top is not browning, put on broil for final 2-3 minutes, watching carefully, or until brown. Let cool 10 minutes before serving.
- Add sea salt to taste. Happy Eating and Happy Holidays! Beckie
- Forgot to make the stuffing ahead of time? Ok – just wing it with some fresh cornbread but it will be better if you cool it completely down before continuing.
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Keywords: Stuffing, Cornbread Stuffing, Sausage Stuffing, Sausage, Comfort Food, Gluten Free, Thanksgiving, Christmas, Holidays