Cornbread and Sausage Stuffing

4.0 (452 reviews)

This cornbread and sausage stuffing is the perfect combination of sweet and savory flavors. It's a delicious side dish for your Thanksgiving dinner.

Total Time100

Servings10

Caloriesper serving

Ingredients

1 pound fresh pork sausage, casings removed, crumbled (plus giblets, diced; optional)
1 large onion, (about 2 cups), finely chopped
3 celery, finely chopped (1 ½ cups)
Kosher salt and freshly ground pepper
2 pounds prepared cornbread, cut into ¾-inch cubes (12 cups)
3 tablespoons finely chopped fresh sage
3 large eggs, lightly beaten
1 cup low-sodium chicken broth

1Preheat oven; cook sausage: Preheat oven to 350°F. In a large nonstick skillet, cook sausage (and giblets, if using) over medium-high heat, stirring often, until browned and cooked through, 5 to 8 minutes. With a slotted spoon, transfer to a large bowl.
2Add onion, celery, and water: To pan, add onion, celery, and 1/4 cup water. Reduce heat to medium; cook, scraping up browned bits with a wooden spoon, until vegetables soften, about 10 minutes. Season generously with salt and pepper. Add to sausage.
3Mix cornbread, sage, and eggs: Add cornbread, sage, and eggs to sausage and vegetables.
4Bring broth to a simmer, pour 1/2 cup over stuffing and mix: Bring broth to a simmer in a small saucepan; pour 1/2 cup over stuffing, and toss gently (cornbread will break down into smaller pieces). If needed, add up to 1/2 cup more broth, until stuffing feels moist, but not wet.
5Transfer stuffing to baking dish: Spoon stuffing into a 9- x 13-inch baking pan; it should reach the top. Bake until top is golden brown, about 45 minutes.