Cornbread and Sausage Stuffing Recipe

Cornbread and Sausage Stuffing Recipe
Staff Writer
Sausages

Stock.XCHNG/coolza

Sausages

This is one of Mark’s favorite stuffings. He loves to make stuffing and is very particular about it — he makes his own cornbread or sourdough bread, makes sure it’s not too sweet, and dries it just right so it doesn’t get mushy. The right Italian sausage is also a must — a little hot sausage with a bit of sweet sausage to balance it out.

He only makes it a few times a year and wants it all to himself. Believe us, you’ll find the results are well worth the effort, and we’ve found ourselves on many a night forgoing the silverware and hovering over this dinner, picking at the meat and stuffing until it was all gone. You can substitute sweet and hot turkey sausage for the Italian sausages, if you prefer.

Click here to see The Ultimate Thanksgiving Countdown: Getting Saucy.

Ingredients

  • 1/4  cup  unsalted butter, plus more for greasing
  • 1/2  cup  Spanish onion, chopped finely
  • 1/2  cup  celery, peeled and chopped finely
  • 8  ounces  sweet Italian sausage, crumbled
  • 8  ounces  hot Italian sausage, crumbled
  • 1  teaspoon  tarragon, chopped
  • 1  teaspoon  thyme, chopped
  • 1  teaspoon  parsley, chopped
  • 1  teaspoon  chives, chopped
  • 1  cup  chicken stock
  • 2  cups  cornbread, dried and cut into ½-inch cubes
  • 2  cups  sourdough bread, dried and cut into ½-inch cubes

Directions

Preheat the oven to 350 degrees.

In a large, high-sided sauté pan over medium heat, melt the butter. Add the onion and celery and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the sausages and sauté until cooked thoroughly, about 10 minutes. Add the herbs and cook for 1 more minute. Add the stock and bring to a boil. Once it reaches a boil, remove from heat.

Place the bread in a large bowl and pour the sausage mixture over the bread. Mix well. Next, grease a casserole dish with some butter. Transfer all of the ingredients into the casserole dish and cover with foil. Bake for 30 minutes. Remove the foil and continue to bake for another 20-30 minutes, or until the top is brown and crispy.

Nutritional Facts

Total Fat
5g
7%
Sugar
13g
14%
Saturated Fat
2g
8%
Cholesterol
17mg
6%
Carbohydrate, by difference
34g
26%
Protein
10g
22%
Vitamin A, RAE
38µg
5%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
5mg
7%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
62mg
6%
Choline, total
6mg
1%
Fiber, total dietary
3g
12%
Folate, total
18µg
5%
Iron, Fe
1mg
6%
Magnesium, Mg
20mg
6%
Niacin
3mg
21%
Phosphorus, P
86mg
12%
Selenium, Se
8µg
15%
Sodium, Na
467mg
31%
Water
234g
9%
Zinc, Zn
1mg
13%

Cornbread Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Cornbread Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.