Not Your Average Cornbread Stuffing
We've all sampled our fair share of stuffing recipes, especially during the holiday season. But this recipe for Not Your Average Cornbread Stuffing is a cut above because it features a very special, and very tasty, secret ingredient: Italian sausage! With that extra meaty flavor, this cornbread stuffing recipe will make your Thanksgiving meal truly one to remember. Plus, this recipe for stuffing is made a bit differently than others you've prepared in the past since it mostly comes together in a skillet on your stove top. Give this cornbread stuffing a try and you're sure to come away impressed!
Try this easy recipe for Sweet Double Jiffy Cornbread for your cornbread base!
Chilling Time1 hr
Cooking Time1 hr 40 min
- 6 cups cornbread (your favorite recipe), cut into 1-inch pieces
- 1 tablespoon extra virgin olive oil
- 12 ounces pre-cooked mild Italian sausage, sliced
- 1 large yellow onion, diced (approximately 2 cups)
- 2 ribs celery, diced
- 1/2 tablespoon fresh thyme leaves
- 1 tablespoon fresh sage leaves, chopped finely
- 2 cloves garlic, minced
- 1/2 teaspoon sea salt
- 1/2 teaspoon fresh ground black pepper
- 1 1/2 cup chicken stock, preferably homemade
- 1 cup half and half
- 1 egg
Preheat the oven to 275 degrees F. Distribute the diced cornbread evenly on a baking sheet and allow it to dry out in the oven for 45-50 minutes. Place in a large bowl and set aside.
In a large skillet, heat the olive oil over medium heat and add the sausage. Cook for several minutes, allowing the pieces to caramelize. Once they are nicely browned, move them to a paper towel-lined plate and set aside. Drain some but not all of the fat from the pan and then add the diced onion and celery with a pinch of salt. The liquid from the vegetables should help loosen up any brown bits on the bottom of the pan; stir those in with the vegetables. Cook for several minutes on medium heat until the onions are slightly caramelized. Add the garlic, thyme and sage and cook for another minute before removing from the heat. Stir in the salt and pepper.
Whisk together the chicken stock, half and half and egg. Pour the mixture over the cornbread. Add the sausage as well as the vegetable mixture and fold the ingredients together. Cover with plastic wrap and allow the ingredients to chill in the refrigerator for one hour.
Preheat the oven to 400 degrees F. Grease a 9x9 inch baking dish and distribute the stuffing ingredients evenly. Bake for 45-50 minutes, until the top is golden brown.