Cornbread And Sausage Stuffing
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Everyday Food, November 2005
- Prep Time 40 minutes
- Total Time 1 hour 40 minutes
- Yield Serves 10
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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 1/2 cups)
- Coarse salt and ground pepper
- 2 pounds prepared cornbread, cut into 3/4-inch cubes (12 cups)
- 3 tablespoons finely chopped fresh sage
- 3 large eggs, lightly beaten
- 1 to 2 cups reduced-sodium chicken broth
Directions
- Preheat oven to 350 degrees. 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.
- 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.
- Add cornbread, sage, and eggs to sausage and vegetables. 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. Stuff into turkey, using about 4 cups. Spoon remaining stuffing into a baking pan; it should reach the top. Refrigerate stuffing in pan and remaining broth separately, covered, until ready to bake.
Cook's Note
If you aren't planning on cooking the stuffing inside the turkey, pour all the chicken broth over the entire amount of stuffing, and transfer to a large baking dish.
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If I use Jiffy. How much. Sounds wonderful.
My family LOVES this stuffing. I have made it every Thanksgiving for the past 6 years. I use Jiffy cornbread and just make it 1 day ahead, to let it dry out a bit. Wonderful recipe!
A very Southern type of "Dressing". We choose to bake instead of "stuffing" Poultry.Usually the drier the Cornbread the broth is increased.We use Seasoned Cubes and Sweet Home~made Cornbread w/"Bell's Poultry Seasoning".Highly recommend this box of vibrant Colours and salt free.
FYI; I've made my own cornbread for it before, so the best result is to wait for your cornbread to cool down and get somewhat 'tough' in order to retain some crunch and shape for the stuffing.... I've also made this with apple cider replacing half the broth, and it is amazing! Not sure about the freezing. Hope this helps everyone else!...
I made this last year and it was amazing! I baste my turkey with wild turkey bourbon which makes an amazing gravy. So my Thanksgiving has a sothern flare so this stuffing worked perfect! I don't think I will ever make a different stuffing I found our all time favorite!!! Thank Martha :-)
I am making my own cornbread. Do I need to dry it before making the stuffing? The recipe does not mention.
Any ideas on how far in advance I can make the cornbread? Does it freeze well?
How many does this serve?
I can't wait to try this for the first time. I think my family will love it.
OK, I see that it says 1 hour and 40 minutes total time, 40 minutes prep so bake for 1 hour.
I make this every year for Thanksgiving and it is a huge hit!
Just cook the stuffing 30-40 minutes in the oven at 350 in a casserole dish instead of in the turkey-- hope this helps you
I don't want to cook the stuffing in my bird. Does anyone know how long to cook it and at what temp if cooking separately? Thanks for your help.
Also for anyone interested, I used the buttermilk cornbread dressing recipe and just doubled it because the original recipe would probably only feed 6 from the looks of it
i think you want to cook it at 350 for 30-40 minutes until its a little browned on top because everything is already cooked you would just be heating it through
I don't want to cook the stuffing in my bird. Does anyone know how long to cook it and at what temp if cooking separately? Thanks for your help.
I don't want to cook the stuffing in my turkey. How long do I bake it for and at what temp if I want to do it separately? Thanks for the help.
I am using the Buttermilk Cornbread recipe (from the Cornbread Stuffing recipe) to make this; but do I double that recipe or not? Thanks for your help!!!
Itn n n n s so delicious ! My family loved !!!