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.

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6
Servings
311
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.

Nutritional Facts

Total Fat
12g
17%
Sugar
29g
32%
Saturated Fat
3g
13%
Cholesterol
9mg
3%
Carbohydrate, by difference
46g
35%
Protein
7g
15%
Vitamin A, RAE
62µg
9%
Vitamin C, total ascorbic acid
12mg
16%
Vitamin K (phylloquinone)
20µg
22%
Calcium, Ca
77mg
8%
Choline, total
6mg
1%
Fiber, total dietary
5g
20%
Folate, total
21µg
5%
Iron, Fe
3mg
17%
Magnesium, Mg
26mg
8%
Niacin
2mg
14%
Phosphorus, P
51mg
7%
Selenium, Se
4µg
7%
Sodium, Na
679mg
45%
Water
217g
8%

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.