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In the Kitchen

Cornbread-Sausage Stuffing

November 10, 2019

Thanksgiving is just around the corner and this cornbread sausage stuffing is a wonderful addition to your holiday menu!



Cornbread-Sausage Stuffing

Serves 8-10


1 ½ Tbsp oil
1 medium onion, chopped
2 stalks celery, chopped
¾ tsp salt
1 tsp dried chopped sage
¾ lb ground pork sausage
¾ cup chopped pecans
5 cups cubed cornbread
1 cup chicken broth
¼ cup chopped parsley


Preheat oven to 350°.


In a large skillet, heat oil, then add onion and celery. Sauté for 5-7 minutes, until soft and translucent. Season with salt and sage, then transfer to a bowl and set aside.


Brown sausage in the now empty skillet. Transfer cooked sausage to a large bowl. Add the onion-celery mixture, pecans, cornbread, and chicken broth. Gently mix together. Pour into a 9×13 baking dish and bake, uncovered, in the preheated oven for 45 minutes, until the top is golden brown and the liquid has been absorbed. Sprinkle with parsley and serve warm.




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