Stuffing with Sausage and Cornbread

I found this stuffing with sausage and cornbread recipe on Epicurious. Thankfully, I had just made a batch of brown butter cornbread and had leftovers, so I diced it up and used it for this recipe. Since we had a busy schedule, I dried the French bread and cornbread the day before making the stuffing. The stuffing came together fairly easily, and it smelled incredible while it baked. This cornbread dressing was a big hit with everyone, and it paired nicely with roasted turkey, homemade turkey gravy, scalloped potatoes, green beans with mushrooms, cranberry sauce, and dinner rolls.

Stuffing with Sausage and Cornbread

Ingredients:

• 5 cups good-quality day-old crusty French or peasant bread, cut into bite-sized pieces
• 5 cups day-old crusty cornbread, cut into bite-sized pieces
• 16 oz pork sausage
• ½ cup unsalted butter
• 1 large yellow onion, diced
• 3 celery stalks, diced
• 2 cloves of garlic, minced
• 2 large eggs, well-beaten
• 2 ½ cups chicken broth
• ½ cup fresh parsley, chopped
• 2 tbsp fresh sage, chopped
• 1 tbsp fresh thyme, chopped
• Sea salt and freshly ground black pepper, to taste

How to Make Stuffing with Sausage and Cornbread:

Preheat oven to 300 degrees.  Arrange the French bread and cornbread in a single layer on rimmed baking sheets.

Bake, tossing occasionally, until completely dried out, 35–50 minutes.

Let the bread cool on the baking sheets. Once cool, place in a very large bowl.

Meanwhile, heat a large skillet over medium-high heat.

Cook the sausage, breaking it into crumbles, until just browned, for about 8–10 minutes.

Transfer to a bowl with the bread, but do not stir.

Heat the stick of butter in the same skillet over medium-high heat. Add the onions and celery, and cook, stirring often, until softened, about 10 minutes.

Add the garlic and cook, stirring constantly, for 1 minute. Add to the bread mixture and let cool.

Whisk the eggs, chicken broth, parsley, sage, and thyme in a medium bowl. Season with sea salt and freshly cracked pepper to taste.

Add egg mixture to bread mixture and fold gently until combined.

Increase oven temperature to 350 degrees. Butter a 9 x 11 baking dish with butter or cooking spray.

Transfer stuffing to the prepared dish.

Cover with foil and bake for 40–45 minutes.

Uncover and bake for 25-30 minutes, until set and the top is browned and crisp.

Remove from the oven.

Serve and enjoy.