This easy make-ahead cornbread stuffing will easily become the star of any festive meal. Slightly sweet cornbread, sage sausage, veggies, and herbs result in unforgettable mouthwatering flavors and textures that cannot be found in a box!
Prep Time: 15 minutesminutes
Cook Time: 40 minutesminutes
Total Time: 55 minutesminutes
Servings: 12
Ingredients
12 ouncesday old cornbread(cut into 1/2" cubes)
2cupschopped celery
1cupchopped onion
1cupgrated carrots
1poundground sage sausage(I prefer Jimmy Dean)
6Tablespoonssalted butter
½teaspoonground sage(or 1 Tablespoon fresh)
¼cupchopped fresh parsley
1 1/2-2cupschicken broth (more as needed)
Instructions
The first step in this recipe is drying the bread. You can place the bread cubes on a baking sheet and sit out to dry for a day, or you can lightly toast in the oven. Simply preheat the oven to 300°F. Bake for 20 minutes or until lightly toasted, tossing half way.
In a large pan, cook the sausage over medium-heat, breaking it up with a wooden spoon. Place the sausage on a plate lined with a paper towel to absorb the grease. Remove the grease from the pan.
Add butter to the same pan and allow to melt. Add the onion, celery and carrots and cook for 3-5 minutes or until soft. Stir in the sage and salt and pepper to taste. Remove from heat.
Combine the toasted bread, sausage, cooked veggies and fresh parsley in a large bowl. Slowly stir in 1 1/2 cups chicken broth and stir until combined. Add more as needed. You want all the bread to be lightly covered but not drenched. There shouldn't be extra liquid in the bowl. Add salt and pepper to taste.
Turn the heat to 350°F. Place in a buttered 9x13" pan. Then bake with foil for 30 minutes. Uncover and bake an additional 15 minutes, or until lightly toasted. Allow to sit 5 minutes before serving. Then serve with a spoon.
Notes
To make this recipe easier, you can buy store-bought cornbread. Make-ahead: Prepare as directed and instead of baking, cover with foil and place in the refrigerator. When ready to bake, remove stuffing from the refrigerator and let sit on the counter for 20 minutes while the oven preheats. Then bake as directed. You may need to add 5 extra minutes to the cooking time. Variations:
Diced apples: You can add 1 apple diced for a sweeter flavor. Mix in just before adding the broth.
Dried cranberries: You can also add in 1/2 cup dried cranberries for a sweet kick.