Cornbread Stuffing with Sausage
Consider your Thanksgiving stuffing handled!! If you're into Cornbread Stuffing with Sausage - this is the perfect recipe for you!
Prep Time10 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 10 minutes mins
Course: Side Dish
Cuisine: American
Servings: 6 people
- 6 cups cubed cornbread (I used a store-bought mix)
- ½ lb sausage
- 2 cups chopped celery
- 1 cup finely chopped onion
- ¼ cup chopped parsley
- 3 tablespoons chopped sage
- 3 tablespoons chopped oregano
- ½ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
- 1 cup chicken broth
- 1 egg, lightly beaten
- 1 cup shredded monterey jack cheese
To toast cornbread, bake at 400°F for 10 minutes until golden brown. Remove and reduce oven heat to 325°F
Cook sausage, celery and onion in a large skillet over medium high heat for 8-10 minutes or until sausage is thoroughly cooked, stirring frequently; drain excess fat. Spoon into a large bowl.
Add cornbread, herbs and seasoning; mix lightly. Add broth and egg; mix just until blended. Stir in shredded cheese.
Spoon into lightly greased 2-quart casserole or soufflé dish; cover and bake for 45 minutes or until thoroughly heated, uncovering after 35 minutes to brown the top. Serve as needed.
- I buy my cornbread either pre-made from the store or I use a store-bought mix! I’m not above a little bit of help from the market before the big feast!! Cornbread Stuffing with Sausage for EVERYONE!!
- You can skip the toasting step if you cube the cornbread up a few days ahead of time and let it dry out naturally.
Calories: 1006kcal | Carbohydrates: 135g | Protein: 28g | Fat: 40g | Saturated Fat: 16g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 207mg | Sodium: 2150mg | Potassium: 627mg | Fiber: 8g | Sugar: 40g | Vitamin A: 1012IU | Vitamin C: 7mg | Calcium: 552mg | Iron: 7mg