Sausage Cornbread Stuffing

Cornbread & Sausage Stuffing

When I found out my Mom wasn’t making her much beloved stuffing for Christmas I knew it was a perfect opportunity for me to attempt a corn bread stuffing. I say attempt because I’m not the designated stuffing maker in the family and I’ve never made it before. But after watching my Mom make hers every year(sans recipe) my own recipe had already been devised in my mind.

I made my own corn bread, a plain and simple recipe that I don’t recommend for eating on its own. It’s a little on the dry side but exactly the texture I was looking for. Here is thee best corn bread recipe for eating. You can buy the corn bread crumbs in a bag if you prefer – or buy cornbread and let it get stale. I used the same flavor profiles throughout the cornbread itself and the stuffing: lots of onion, thyme and sage. The real secret to adding lots of flavor lies in the crumbled sausage. That and baking it in the oven until the bottom as well as the top crisps up to a nice golden brown. The crusty parts are my favorite – watch out because I’ll fight you for them!

 Ready for the Oven.
Cornbread & Sausage Stuffing Ready for the Oven

Cornbread & Sausage Stuffing
(by Reeni)
1 large yellow onion, diced
2 stalks celery, diced
Olive oil, for sauting
Sea salt and pepper
2 teaspoons Thyme
2 teaspoons Sage
1 pound Sausage roll (like Jones, usually found in the freezer section by breakfast items)
4 tablespoons Butter
1/3 cup fresh Parsley, chopped
7 cups stale Corn Bread, cut into 1-inch cubes (recipe follows, make 2 days in advance or use packaged corn bread crumbs)
4-5 cups Chicken Broth
1. In a large skillet saute the onion and celery in a two tablespoon of Olive oil. Season well with salt and pepper, when they begin to soften add the thyme and sage.
2. When the onion is soft and translucent add the sausage, crumble it as it cooks. While the sausage is cooking preheat the oven to 425 degrees. Grease or spray a 9×13 inch baking pan.
3. When the sausage is cooked through add the butter and parsley. Mix the butter throughout the sausage. Add the crumbs. Add about 3 cups of chicken broth to start carefully mixing to soak the crumbs and distribute the sausage. Taste a crumb. Add more broth if needed a 1/2 cup at a time. The crumbs should be soaked through. Taste and season with additional salt and pepper if needed and more herbs if desired.
4. Spread in pan and cover with aluminum foil. Bake for 15 minutes and take off foil to brown the top. Continue cooking for 15-20 more minutes until top is golden brown.
Cornbread for making Stuffing(make 2 days in advance)
(by Reeni)
1 Yellow Onion, finely chopped
Vegetable oil for sauting
1 cup All-Purpose White Flour
1 cup Corn Meal
1 tablespoon Baking Powder
1 teaspoon Thyme
1 teaspoon Sage
1/2 teaspoon Sea salt
2 eggs, beaten
1 cup Whole milk
3 tablespoons melted Butter
1. Saute the onion in oil until soft and tender. Set aside to cool.
2. Preheat oven to 400 degrees. Grease an 8-pan and set aside.
3. In a large bowl combine the flour, corn meal, baking powder, thyme, sage, and salt.
4. In a separate bowl beat the eggs and then beat in the milk.
5. Add the egg mixture to the flour mixture beating until just moistened.
6. Mix in the onions and butter. Pour into pan and bake 20-25 minutes until top is browned.
7. Cool and turn out from pan. Cut into slices and then into 1-inch cubes. Spread out on baking sheet and loosely cover with wax paper. Store in a cool, dry place for at least two days. They should be crunchy all the way through when making the stuffing or it can get crumbly. If pressed for time or if they still seem soft in some places bake slowly in a 250 or 300 degree oven until crispy all the way through.

Cornbread & Sausage Stuffing

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