Sausage Cornbread Stuffing
This Southern-inspired dish adds rich flavor and texture to holiday feasts and complements roasted meats perfectly.
Servings: 10 servings
Calories: 256kcal
Ingredients
- 2 tbsp olive oil
- 1 large onion diced
- 3 celery ribs diced
- 2 tbsp minced garlic
- 2 tbsp dry white wine
- 1 tsp kosher salt
- ¼ tsp fresh ground pepper
- 1 lb spicy breakfast sausage
- ¾ cup chopped pecans
- 3 tbsp fresh sage minced
- 2 tsp fresh rosemary minced
- 1 tsp honey
- 10 cups cornbread stale (cut into 1 inch cubes) I use my Honey Butter Cornbread
- 2 cups dried cranberries
- 3 - 4 cups of chicken stock
Instructions
- Soak cranberries in boiling water for 5 minutes, drain and set aside.
- Preheat the oven to 350 degrees.
- Heat a large skillet on medium heat until oil is shimmering, add onion and celery and cook for 5-7 minutes until softened. Add the garlic to the skillet and cook 2-3 more minutes. Add the white wine to the skillet and let it cook off for a moment.
- Add the salt, pepper, and breakfast sausage to the skillet and cook until the sausage has browned. Add the pecans, sage, rosemary, and honey, cook for another minute then remove skillet from heat.
- In a large bowl mix the cornbread, cranberries, and cooked sausage/veggie mixture. Add the chicken stock until the cornbread bread is very moist and wet, massage it with your hands to combine. You won't necessarily need all the chicken stock depending how stale your cornbread is. Taste the mixture to check the seasoning and adjust to your taste.
- Spray a 9x13 baking dish with nonstick cooking spray and spread the mixture in the dish.
- Bake for 30 - 35 minutes or until hot all the way through and crusty on top.
Nutrition
Serving: 1g | Calories: 256kcal | Carbohydrates: 143g | Protein: 33g | Fat: 42g | Saturated Fat: 10g | Polyunsaturated Fat: 29g | Cholesterol: 144mg | Sodium: 2463mg | Fiber: 3g | Sugar: 31g