|

Stuffing with Sausage and Cornbread

Stuffing with Sausage and Cornbread

For our recent pre-Thanksgiving turkey feast, I wanted to try a new stuffing recipe. After looking online and through cookbooks, I decided on a simple stuffing using French bread, cornbread, and sausage from a recipe I found on Epicurious. Thankfully, I had just made a batch of brown butter cornbread and had quite a bit leftover 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 stuffing with sausage and cornbread was a big hit with everyone–especially me.

Stuffing with Sausage and Cornbread

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, then pour into a very large bowl.

Meanwhile, heat a large skillet over medium-high. Cook the sausage, making sure to break it into crumbles, until just browned, 8–10 minutes. Transfer to bowl with bread but do not stir.

Heat the stick of butter in the same skillet over medium-high. Add the onions and celery, and cook stirring often, until just beginning to brown, about 10 minutes. Add the garlic and cook, stirring constantly, for 1 minute. Add to bowl with 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.

Stuffing with Sausage and Cornbread

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

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

Stuffing with Sausage and Cornbread

Cover with foil, and bake for 40–45 minutes. Uncover and continue to bake until set and top is browned and crisped, 45–50 minutes more. Remove from the oven. Serve and enjoy.

Stuffing with Sausage and Cornbread

Stuffing with Sausage and Cornbread

Stuffing with Sausage and Cornbread

Prep Time: 15 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 45 minutes
Course: Sides
Servings: 8
Author: Pam - For the Love of Cooking / Original by Epicurious

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 sweet yellow onion diced
  • 3 celery stalks diced
  • 2 cloves of garlic, minced
  • 2 large eggs
  • 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

Instructions

  • 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, then pour into a very large bowl.
  • Meanwhile, heat a large skillet over medium-high.
  • Cook the sausage, making sure to break it into crumbles, until just browned, 8–10 minutes.
  • Transfer to bowl with bread but do not stir.
  • Heat the stick of butter in the same skillet over medium-high.
  • Add the onions and celery, and cook stirring often, until just beginning to brown, about 10 minutes.
  • Add the garlic and cook, stirring constantly, for 1 minute.
  • Add to bowl with 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 thoroughly combined.
  • Increase oven temperature to 350 degrees.
  • Butter a 9 x 11 baking sheet with butter or cooking spray. Transfer stuffing to prepared dish, cover with foil, and bake for 40–45 minutes.
  • Uncover and continue to bake until set and top is browned and crisped, 45–50 minutes more. Remove from the oven.
  • Serve and enjoy.
DID YOU MAKE THIS RECIPE?Tag @4loveofcooking on instagram and hashtag it #4loveofcooking

 

 

 

Leave a Reply to [email protected]'s Recipes Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




8 Comments

  1. Yum! Looks fantastic and so easy to make! I’m making stuffing (Okay, technically dressing…but I still say stuffing) for the first time ever this year. To feed 15 people, I’m finding that I might have to use two different “vessels”…one 9×11, and one dutch oven? Aahhh I don’t know!

    No matter what happens, I’m excited to try making it from scratch. I cut up and dried my bread yesterday and will be putting everything together tomorrow morning, then bringing the dish (and the cake I am making, too!) to my brothers house for Thanksgiving!

  2. Hi! This recipe sounds amazing!,one question. It mentions adding garlic but I don’t see it on the ingredient list. How many cloves would I need to add? Thank you in advance.

    1. Rose,

      Thank you for letting me know! I’ve corrected the recipe to show 2 cloves of minced garlic.

      -Pam