Sausage, Sage & Cornbread Stuffing
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Category
Side Dish
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Cusine
American
What do you need?
How to make?
Ingredients
1 recipe Southern cornbread, prepared and cooled
1 teaspoon canola oil
1 1/2 pounds sweet or mild Italian sausage , casings removed and broken into bite-sized pieces
5 tablespoons unsalted butter, divided
1 medium yellow onion, diced
4 celery ribs, diced
2 cloves garlic, minced
3 tablespoons chopped fresh sage leaves
3 tablespoons chopped fresh parsley leaves
2 cups low-sodium chicken stock
4 large eggs, lightly beaten
Directions
Preheat oven to 350F. Cut the cornbread into 1/2-inch cubes; you should have about 8 cups. Spread them on a large rimmed baking sheet. Toast the cubes in oven for 10 minutes, flip, and toast 10 minutes more or until cubes look toasted and golden . Let the cubes cool slightly, and then place in a large mixing bowl. Turn oven heat up to 375F. Butter a 9 x 13-inch baking dish with 1 tablespoon butter. Set aside.
Set a large, deep-sided skillet over medium-high heat. Add the canola oil and then sausage. Use a spoon to break sausage into smaller hunks as it cooks. Cook until the sausage nicely browned on all sides, 7 to 10 minutes. Transfer the sausage to a bowl and pour off pork fat.
Turn the heat to medium and add 4 tablespoons butter. Add onions, celery, and a pinch of salt. Cook 7 minutes or until very tender and fragrant. Add garlic and cook 1 minute more.
Spoon the onion mixture over the toasted cornbread. Fold in browned sausage, herbs, and stock. Taste and add salt as needed. Finally, fold in the eggs and mix until well combined. Some of the cornbread will crumble, which is fine. Spoon stuffing into buttered baking dish. At this point, stuffing can be covered and refrigerated for 1 day.
When ready, bake stuffing until piping hot and golden brown on top, 35 to 45 minutes. If the stuffing begins to brown too much on top during bake time, cover loosely with foil. Serve hot.
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