Sausage Cornbread Stuffing
I have to admit that this recipe is an homage to my sister, Mary. You see, I make the turkey. I am good at making a brined turkey and I use linked recipe here. It turns out amazing each and every year. I do what I am good at and that is the turkey. My sister Mary does sausage stuffing and it is really good. I mean, the dish is rarely returned with anything in it. It’s that good.
My wife also makes a cornbread stuffing that has multiple different loaves of bread. This version is also delicious and rarely goes home for leftovers ever. For years, I have been getting 1/2 of my stuffing from my sister’s and 1/2 from my wife’s version and mixing them. This made the most amazing version of stuffing that I have ever had the privilege eating. So, the light bulb (yes, it only took 15 years) went off this year and I thought, “why not incorporate these two recipes into one awesome recipe”?
Here is my adaptation of my sister’s and wife’s versions in this amazing Sausage Cornbread Stuffing.
- 1 package pork sausage (sage or regular)
- 2 cups chopped celery
- 1 cup finely chopped onion
- 4 cups coarsely crumbled cornbread, toasted
- ¼ cup chopped fresh parsley
- 1 teaspoon poultry seasoning
- 1 cup chicken broth
- 1 egg, lightly beaten
- ½ cup chopped pecans (optional)
- Preheat oven to 325°F. Cook sausage, celery and onion in large skillet over a medium-high heat 8-10 minutes or until sausage is thoroughly cooked, stirring frequently; drain. Spoon into large bowl.
- Add the cornbread, parsley and seasoning; mix lightly. Add broth and egg; mix just until blended. Stir in pecans if desired.
- Spoon into lightly greased 2-quart casserole dish; cover.
- Bake 45 minutes or until thoroughly heated, uncovering after 35 minutes.