Herbed Cornbread and Sausage Stuffing
This Herbed Cornbread and Sausage Stuffing recipe is a comforting, savory take on a holiday classic. The base is a crumbly, tender cornbread that soaks up the rich flavors of savory Italian sausage. Kernels of sweet corn are scattered throughout, adding little bursts of moisture and sweetness, which perfectly balance the sausage. Fresh sage transforms this dish into a memorable and aromatic centerpiece for any festive meal.
SERVINGS
10
PREP TIME
20 Min
COOK TIME
55 Min
Ingredients
1 pound hot or sweet Italian sausage
1/2 cup butter
1 large onion, chopped
3 stalks of celery, sliced
1 tablespoon chopped fresh sage (or 1 tsp dried)
2 teaspoons poultry seasoning
1 can (15.25 oz.) Libby's Whole Kernel Sweet Corn, drained
2 eggs
2 1/4 cups chicken broth
10 cups cubed and dried cornbread
1 pound hot or sweet Italian sausage
1/2 cup butter
1 large onion, chopped
3 stalks of celery, sliced
1 tablespoon chopped fresh sage (or 1 tsp dried)
2 teaspoons poultry seasoning
1 can (15.25 oz.) Libby's Whole Kernel Sweet Corn, drained
2 eggs
2 1/4 cups chicken broth
10 cups cubed and dried cornbread
Instructions
- Preheat oven to 375°F and lightly spray 13 X 9-inch baking dish with non-stick cooking spray.
- Remove sausage from casings and crumble into large skillet set over medium heat. Cook 7 minutes or until cooked through, stirring occasionally. Remove from skillet leaving drippings in pan.
- Add butter, onion, and celery. Cook 5 minutes, stirring occasionally. Remove from heat and stir in sage, poultry seasoning and corn.
- In large mixing bowl, whisk eggs with broth. Gently stir in cornbread and vegetable/sausage mixture until combined.
- Place in prepared baking dish and bake 45-55 minutes or until heated through and golden brown on top.
- Preheat oven to 375°F and lightly spray 13 X 9-inch baking dish with non-stick cooking spray.
- Remove sausage from casings and crumble into large skillet set over medium heat. Cook 7 minutes or until cooked through, stirring occasionally. Remove from skillet leaving drippings in pan.
- Add butter, onion, and celery. Cook 5 minutes, stirring occasionally. Remove from heat and stir in sage, poultry seasoning and corn.
- In large mixing bowl, whisk eggs with broth. Gently stir in cornbread and vegetable/sausage mixture until combined.
- Place in prepared baking dish and bake 45-55 minutes or until heated through and golden brown on top.
