Corn Bread Sausage Stuffing
If you like cornbread stuffing, then you'll love this cornbread recipe! It includes sausage, which brings a bit moisture and so much flavor to the dish. Topped off with Worcestershire sauce, this side dish is divine. Make this recipe for the holidays or a casual night dinner with the family. Either way, it's sure to become a hit in no time at all. This delicious stuffing recipe brings unique elements to the table that you don't always find in stuffing. You can easily leave out the meat and use vegetable stock instead of chicken if you're preparing a vegetarian meal, however, the meat is what makes this dish really pop.
Notes
- This is a versatile recipe and can be used to stuff poultry or cooked and served separately.
- This recipe makes about 12 cups of stuffing, enough to stuff a 12-pound turkey, or fill a deep 9 x 13-inch casserole dish.
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Why You'll Love This Recipe
1. The combination of cornbread and sausage creates a flavorful and moist stuffing that will have your taste buds dancing with delight.
2. The addition of Worcestershire sauce adds a unique depth of flavor to the dish that elevates it to a whole new level.
3. This recipe is a great way to switch up your usual stuffing routine and impress your family and friends with something new and delicious.
4. Whether you're making it for a holiday gathering or a casual dinner with loved ones, this cornbread sausage stuffing is sure to be a hit.
5. The versatility of this recipe allows you to easily customize it to suit your dietary preferences, whether you're a meat lover or a vegetarian looking for a delicious side dish option.
Cooking Time15 min
Ingredients
- 1 loaf homestyle white bread, about 18 slices
- 1 (8 x 8-inch) pan of cornbread from scratch or an 8.5 oz mix, prepare per box directions
- 1 1/2 pound breakfast sausage with sage
- 2 cups chopped onion
- 1 cup chopped celery (including some leaves if available)
- 3 teaspoons salt
- 1 1/2 teaspoon teaspoons poultry seasoning
- 2 tablespoons Worcestershire sauce
- 2 eggs
- 1 cup chicken broth
Instructions
- Cut bread, including crusts, and the cornbread into 1 inch cubes and allow to dry overnight spread on a baking sheet. You should have 12 cups total.
- In a large skillet over medium high heat, crumble the sausage and cook for 5 minutes, stirring often. Add onion, celery and the seasonings and continue to cook another 5 minutes until meat is browned and onions are translucent.
- Place bread cubes into a very large bowl and add the mixture from the skillet. Beat the eggs with the broth and add to the bowl. Stir well to coat the dry cubes with liquid – some of the bread will crumble, which is okay.
- Use this mixture to stuff a turkey or chicken, and proceed with the turkey baking process. If using a casserole, generously grease a 9 x 13 dish and spoon the stuffing into it, smoothing the top. Bake in a preheated 350 degree F oven for 45 – 60 minutes. The middle should be slightly firm and the top lightly browned.