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–+ servings
Cornbread Stuffing

Cornbread Stuffing

Yield: 8 servings
Prep: 25 minutes
Cook: 1 hour 15 minutes
Total: 1 hour 40 minutes
Made with homemade cornbread, crumbled sausage, fresh sage and thyme. So crumbly and so good. Truly a family-favorite!
4.7 stars (6 ratings)

Ingredients

  • 1 Buttermilk Cornbread, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 pound mild ground pork sausage
  • 6 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 3 ribs celery, diced
  • 1 cup chopped pecan halves, toasted
  • 2 tablespoons chopped fresh parsley leaves
  • 2 tablespoons chopped fresh sage leaves
  • 1 tablespoons chopped fresh thyme leaves
  • Kosher salt and freshly ground black pepper, to taste
  • 3 cups chicken stock
  • 2 large eggs, lightly beaten

Instructions

  • Preheat oven to 375 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray.
  • Spread Buttermilk Cornbread cubes in a single layer on a baking sheet. Place into oven and bake until crisp and golden, about 13-15 minutes; set aside and let cool.
  • Heat olive oil in a Dutch oven over medium heat. Add sausage and cook until browned, about 5-8 minutes, making sure to crumble the sausage as it cooks. Transfer sausage to a paper towel-lined plate.
  • Melt butter in the Dutch oven. Add garlic, onion and celery, and cook, stirring occasionally, until tender, about 4-5 minutes. Stir in pecans, parsley, sage and thyme until fragrant, about 1 minute.
  • Remove from heat; stir in cornbread cubes and sausage; season with salt and pepper, to taste. Stir in chicken stock and eggs until absorbed and well combined. let stand 5 minutes, stirring occasionally, until liquid is absorbed.
  • Spread bread mixture into the prepared baking dish. Place into oven and bake until top is browned, about 40-45 minutes.
  • Serve immediately.