Cornbread Stuffing with Sausage
Consider your Thanksgiving stuffing handled!! If you're into Cornbread Stuffing with Sausage - this is the perfect recipe for you!
Servings: 6 people
- 6 cups cubed cornbread (I used a store-bought mix)
- 1/2 lb sausage
- 2 cups chopped celery
- 1 cup finely chopped onion
- 1/4 cup chopped parsley
- 3 tablespoons chopped sage
- 3 tablespoons chopped oregano
- 1/2 teaspoon kosher salt
- 1/4 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.