Cornbread and Sausage Stuffing Recipe

Staff Writer
Cornbread and Sausage Stuffing Recipe
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.

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6
Servings
494
Calories Per Serving
Deliver Ingredients

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.

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.

Nutritional Facts

Total Fat
28g
43%
Sugar
2g
N/A
Saturated Fat
12g
58%
Cholesterol
86mg
29%
Protein
19g
38%
Carbs
41g
14%
Vitamin A
69µg
8%
Vitamin B12
0.8µg
14.1%
Vitamin B6
0.3mg
16.2%
Vitamin C
3mg
5%
Vitamin D
0.1µg
N/A
Vitamin E
0.3mg
1.5%
Vitamin K
7µg
9%
Calcium
189mg
19%
Fiber
0.9g
3.5%
Folate (food)
37µg
N/A
Folate equivalent (total)
120µg
30%
Folic acid
49µg
N/A
Iron
3mg
19%
Magnesium
36mg
9%
Monounsaturated
10g
N/A
Niacin (B3)
5mg
25%
Phosphorus
236mg
34%
Polyunsaturated
4g
N/A
Potassium
373mg
11%
Riboflavin (B2)
0.4mg
25.1%
Sodium
1081mg
45%
Thiamin (B1)
0.6mg
41.9%
Trans
0.3g
N/A
Zinc
2mg
13%

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