Whatever you call it – stuffing or dressing – cornbread sausage stuffing is a little more toothsome and sweeter than your white bread variety. In order to dry your cornbread so that it soaks up the most liquid, lightly toast cornbread cubes in the oven.
And didja know? The core ingredients for traditional stuffing are very similar to those for bread pudding – bread, eggs, broth, and some sort of fat, like butter or bacon drippings. Also like bread pudding, you want to let your stuffing rest for an hour or overnight before baking. This wins you flavor and texture points.
If serving cornbread sausage stuffing over the holidays, finish your meal with a bowl of Pumpkin Ice Cream .
Cornbread Sausage Stuffing
- 1 cup
- 1 lb ground pork sausage
- 1 large onion
- 3 stalks celery
- 8 fresh sage leaves
- 1/4 c flat-leaf parsley
- 2 tbsp. bacon fat, or fat of choice
- 1 tbsp. coarse sea salt
- 1/2 tsp. ground black pepper
- 1 lb cornbread
- 3 large eggs
- 1 c chicken stock, or vegetable stock
- Preheat oven to 350F. Cook sausage over medium heat in a skillet and break up in pieces using a wooden spoon. When cooked, transfer to a mixing bowl.
- Chop onion, celery, sage, and parsley. Heat fat in the skillet and add onion and celery and cook, stirring frequently until the vegetables are tender, about 5 minutes. Add chopped parsley and sage leaves, and stir well until the flavors are incorporated. Season with salt and freshly ground black pepper. Transfer the mixture into the bowl with the sausage.
- Add cubed, dried cornbread to the mixing bowl. Whisk eggs and chicken/vegetable stock and pour over the cornbread and sausage mixture. Toss gently until all ingredients are wet.
- Transfer to a greased baking dish and bake for 30-35 minutes until top is golden brown. Serve warm and enjoy!