Ingredients for Cornbread Sausage Stuffing
- 1 lb sausage (Italian or your favorite)
- Onions
- 2 stalks celery, chopped
- Bread
- 2 cups crumbled cornbread
- Rubbed Sage
- 1/2 teaspoon dried marjoram
- Black Pepper
- 1 1/2 cups chicken broth
- 2 tablespoons butter
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How to Make Cornbread Sausage Stuffing
- Brown 1 lb sausage in a large skillet over medium heat, breaking it up with a spoon. Cook until browned and no longer pink, about 8-10 minutes.
- Remove sausage with a slotted spoon, reserving 2 tablespoons of drippings in the skillet. Drain sausage on paper towels.
- Add 1 medium onion, chopped, and 2 stalks celery, chopped, to the skillet. Saute in the reserved sausage drippings until softened, about 5-7 minutes.
- In a large bowl, combine the cooked sausage, sauteed vegetables, 6 cups cubed day-old bread, 2 cups crumbled cornbread, 1 teaspoon dried sage, 1/2 teaspoon dried marjoram, and 1/4 teaspoon black pepper.
- Gently toss to combine.
- Gradually add 1 1/2 cups chicken broth, mixing until the stuffing is moist but not soggy.
- Option 1: Stuff the mixture into a turkey cavity. Option 2: Pour the stuffing into a greased 13x9 inch baking dish. Dot with 2 tablespoons of butter.
- Cover the baking dish with foil and bake at 350°F (175°C) for 20 minutes.
- Remove foil and bake for an additional 10-15 minutes, or until golden brown and heated through.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
9g
Fat
30g
Carbs
5g
