Cornbread and Sausage Stuffing

Total Time
55mins
Prep 25 mins
Cook 30 mins

From Martha Stewart's magazine. Haven't tried this one. Here's a hint for baking extra stuffing, though: An hour or so before serving, moisten stuffing in pan with reheated broth (up to 1 cup). Bake, covered, 30 minutes, then uncover and bake until brown on top, 15-30 minutes.

Ingredients Nutrition

  • 1 lb fresh pork sausage, casings removed, crumbled (plus optional giblets, diced)
  • 1 large onion, finely chopped (2 cups)
  • 3 stalks celery, finely chopped (1.5 cups)
  • coarse salt
  • pepper
  • 2 lbs prepared cornbread, cut into 3/4 inch cubes (12 cups)
  • 3 tablespoons finely chopped fresh sage
  • 3 large eggs, lightly beaten
  • 1 -2 cup chicken broth

Directions

  1. Preheat oven to 350*.
  2. In a large skillet, cook sausage (and giblets, if using) over med-high heat, stirring often, until browned and cook through, 5-8 minutes.
  3. Set sausage aside.
  4. To pan, add onion, celery and 1/4 Cup water.
  5. Reduce heat to medium; cook, scraping up browned bits with a wooden spoon, until veggies soften, about 10 minutes.
  6. Season generously with salt and pepper.
  7. Add sausage.
  8. Add cornbread, sage and eggs to sausage and veggies.
  9. Bring broth to a simmer in a small saucepan; pour 1/2 Cup over stuffing, and toss gently.
  10. If needed, add up to 1/2 Cup more broth, until stuffing feels moist but not wet.
  11. Stuff into turkey.
  12. Spoon remaining stuffing into a baking pan, and bake accordingly.

Reviews

(2)
Most Helpful

Wow - this was the star at our holiday table this year. My DH went crazy for this and he's never been one to like a side over meat options. I didn't saute the veggies, just diced them very fine and I added a lot of stock, I like a very wet dressing. The amount of fresh sage is perfect. I didn't add additional salt due to the stock and sausage and it certainly doesn't need any more salt. I didn't measure the cornbread, just made a 9x12 pan the day before. This is it, the new family favorite. Thanks for the recipe.

Denise! November 27, 2009

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