Stuffing with Sausage and Cornbread
Servings 8
Equipment
- Baking Sheet
- Large skillet
- 9x13 Baking Dish
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
- 2½ 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. 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 the egg mixture to the bread mixture and fold gently until combined.
- Increase the oven temperature to 350 degrees. Butter a 9 x 11 baking dish with butter or cooking spray.
- Transfer the 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.