Cornbread Sausage Stuffing
Yield: 12-16 scrumptious servings
- 1 8-by-8-inch batch of cornbread (great recipe in RylieCakes cookbook Lick The Bowl – leave off cheese topping)
- 1 Tbsp olive oil
- 1 onion, small diced
- 16 oz hot sausage (I’ve used Jimmy Dean’s and Soy Chorizo – both versions were fabulous)
- 4 celery stalks, medium diced
- 1 apple, small diced (I prefer Honeycrisp here)
- 1 Tbsp fresh thyme, finely chopped
- 1 Tbsp fresh rosemary, finely chopped
- 3 cups broth (chicken or vegetable)
- 3 eggs
- ½ oz fresh parsley, finely chopped
- 1 oz scallion, finely chopped
Preheat oven to 350°F. Spray 9-by-13-inch casserole dish with cooking spray.
- Chop up batch of cornbread into bite-sized chunks. Spread out on a sheet pan and set aside to dry. If possible, let dry overnight.
- In a large saucepan, saute onions in olive oil over medium-high heat until starting to turn golden brown.
- Add sausage of choice to saucepan, turn heat down to medium and cook until done. Be sure to break up sausage as it cooks so it’s nice and crumbly. When sausage is cooked, remove from heat and let cool slightly.
- Add celery, apple, thyme, and rosemary to a large bowl. Stir to combine.
- Add cooled sausage mixture and dried cornbread to large bowl, stir to combine.
- In a small bowl, whisk together broth, eggs, parsley, and scallion to combine.
- Pour broth mixture over dry ingredients and fold thoroughly.
- Place all ingredients into prepared pan and bake for approximately 1-hour. Check stuffing after 30-minutes and again at the 45-minute mark. I found I needed to cover mine with foil at 45-minutes because it was perfectly browned but still needed about 15 minutes of cooking.
- Let cool slightly before serving, best if served warm.