Description
A hearty and flavorful sausage cornbread stuffing perfect for holiday meals or comforting family dinners. This recipe combines savory breakfast sausage, sautéed vegetables, and moist cornbread with a rich chicken broth and egg mixture, baked to golden perfection.
Ingredients
Scale
Vegetables
- 1 small onion, chopped
- 2 stalks celery, chopped
- 1 small green bell pepper, chopped
Protein
- 16 ounces breakfast sausage (1 roll)
- 1 egg
Base
- 4 cups crumbled cornbread
Liquids & Fats
- 3 cups chicken broth
- 2 tablespoons butter
Instructions
- Melt Butter: In a large skillet over medium-high heat, melt the 2 tablespoons of butter until fully liquefied and hot.
- Sauté Vegetables: Add the chopped onion, celery, and green bell pepper to the skillet. Cook and stir for about 5 minutes, until the vegetables are softened and fragrant.
- Cook Sausage: Add the breakfast sausage to the skillet with the vegetables. Brown the sausage while breaking it up into crumbles until fully cooked through and no longer pink.
- Combine Cornbread: Stir the 4 cups of crumbled cornbread into the skillet mixture, mixing thoroughly to combine all ingredients evenly.
- Prepare Broth and Egg Mixture: In a separate bowl, whisk the egg into the 3 cups of chicken broth until well blended.
- Add Broth Mixture: Pour the egg and chicken broth mixture evenly over the cornbread and sausage mixture. Stir gently to ensure the cornbread absorbs the liquid and everything is evenly moistened.
- Bake Stuffing: Transfer the stuffing mixture into a greased 9×13-inch baking dish. Spread evenly and bake in a preheated oven at 350°F (175°C) for 25 minutes, or until the top is golden and the stuffing is hot throughout.
- Serve: Remove from oven and serve warm as a delicious side dish for your meal.
Notes
- For best results, use freshly made or day-old cornbread for crumbling.
- You can substitute turkey sausage for a leaner option.
- Adjust seasoning with salt and pepper to taste before baking if desired.
- To add texture, consider mixing in chopped nuts or dried cranberries.
- Cover with foil if you want a moister stuffing and remove foil the last 5 minutes for a crisp top.
