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 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 13 baking dish 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.