Easy Cornbread Sausage Stuffing
This delicious and easy cornbread sausage stuffing is perfect for the holidays. This homemade stuffing is made with savory chicken apple sausage, sweet apple and homemade or leftover cornbread.
Ingredients
- 1 8x8 pan homemade, store bought or leftover cornbread
- 4 pieces stale white bread
- 2 Tablespoons unsalted butter
- 1 cup diced onion approximately 1 small onion
- 1 cup diced carrots approximately 2-3 carrots
- 1 cup diced celery approximately 2-3 stalks
- 1 cup diced apple approximately 1 small apple
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 12 ounces chicken apple sausage diced
- 1 Tablespoon fresh rosemary approximately 1 sprig
- 1 Tablespoon fresh sage approximately 1-2 sprigs
- 4 cups chicken stock or broth
Instructions
- Preheat the oven to 375˚ and line a sheet pan with parchment paper or aluminum foil.
- Grease a 9x13 baking dish or 3 quart casserole dish with butter or baking spray.
- Crumble the cornbread and break the slices of bread into small pieces and lay on the prepared sheet pan in an even layer. Bake in the oven for 8-10 minutes until browned.
- In a medium sized skillet on the stovetop, melt the butter over medium heat.
- Add the onions, celery, carrots and apples to the pan and sprinkle with the salt and pepper. Cook for 5 minutes, stirring occasionally, until the vegetables start to soften.
- Add in the sausage and fresh herbs and cook for another 3-5 minutes, until the sausage is browned.
- Combine the toasted bread and sausage vegetable mixture in the prepared baking dish. Using a spoon or hands, gently toss to combine.
- Pour the chicken broth over the stuffing and use a spoon to press the mixture down so that all of the bread absorbs the liquid.
- Bake the stuffing in the preheated oven for 1 hour until golden brown on top and semi firm in the middle.
Notes
- Approximately 4 cups of crumbled cornbread is needed, which is an 8x8 pan of store-bought or homemade corn bread. This is also equal to 1 box of jiffy corn muffin mix.
- Regular sliced bread, french bread or even sourdough bread can be used for the sliced white bread in this recipe.
- Stuffing works best with the bread used is either stale and/or toasted. It will best absorb the liquid this way and provide the best texture for the stuffing. Either leave the cornbread and bread out to dry out overnight, toast them in the oven, or do both!
- Make sure to press down the bread into the liquid to make sure all of the bread is moistened. This will make sure there are are no dry spots in the finished stuffing.
- To ensure the stuffing is cooked through, gently press down in the middle to make sure it's not too squishy and look for an even golden brown color around the edges and on the top.
Substitutions and Variations
- Sausage - Cooked chorizo, Italian sausage or even bacon could also be used.
- Vegetarian - Omit the sausage or replace with a plant based meat substitute and replace the chicken broth with vegetable broth.
- Extra Flavor - Add ½ cup of dried cranberries and ½ cup of chopped pecans.
Make Ahead and Storage Instructions
This cornbread sausage stuffing can be made up to 24 hours ahead of time. Follow the instructions all the way to right before baking time. Wrap the baking dish tightly in plastic wrap and store it in the refrigerator. Remove the stuffing from the refrigerator about 30-60 minutes before cooking time to allow time to come to room temperature. Remove the plastic wrap and follow the instructions for baking it. Leftovers will keep in an airtight container in the refrigerator for 3-5 days and in the freezer for 1-2 months. Leftovers can be thawed in the refrigerator and then reheated in the oven or in the microwave.Nutrition
Serving: 0.75cupsCalories: 457kcalCarbohydrates: 62gProtein: 14gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 87mgSodium: 1305mgPotassium: 337mgFiber: 3gSugar: 20gVitamin A: 2547IUVitamin C: 4mgCalcium: 149mgIron: 2mg
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