Delicious Thanksgiving side recipe for Cornbread Sausage Stuffing! This can easily be served inside or outside the bird depending on your preference, it’s tasty either way!
Yield:12 servings 1x
4 cups coarsely crumbled and toasted cornbread*
1 lb Italian sausage, casings removed
2 cups chopped celery
1 cup finely chopped onion
¼ cup chopped fresh parsley
1 teaspoon poultry seasoning*
1 cup chicken broth
1 egg, lightly beaten
Preheat oven to 400F and butter or grease a 9×13 baking dish or, a 3-quart dish of any shape.
Coarsely crumble the cooled cornbread and place crumbles on a baking sheet. Bake cornbread crumbles for 8-10 minutes, stirring every couple of minutes until crumbles are toasted evenly. Remove from oven and set aside.
Reduce oven temperature to 325F and grease or spray a casserole baking dish.
In a large skillet over medium-high heat, cook sausage, celery, and chopped onion for 8-10 minutes, until the sausage is thoroughly cooked, making sure to break up the meat into small pieces throughout. Spoon cooked sausage into a large bowl, leaving any oil behind.
To the large bowl, add crumbled cornbread, finely chopped parsley and seasoning. Toss to combine. Add the chicken broth and beaten egg and combine.
Next, spoon cornbread and sausage mixture into the casserole dish and cover.
Bake in your preheated oven for about 45 minutes. In the final 10 minutes, remove the cover to brown the top.
For the 4 cups crumbled cornbread you can use the recipe below or 1pkg of your favorite cornbread muffin mix according to package directions. After it has cooled, coarsely crumble it with your hands and place crumbles inside a baking sheet. Toast in a preheated oven for 400F for 8-10 minutes, making sure to stir once until lightly browned.
Don’t have poultry seasoning? Add ¼ teaspoon garlic powder, ¼ teaspoon ground thyme, ¼ teaspoon sage, ¼ teaspoon marjoram (substitute cumin if not available).