Cornbread Sausage Stuffing Recipe

4.80 from 5 votes

Cornbread Sausage Stuffing Recipe

Cornbread Sausage Stuffing is the ultimate holiday side dish. It is rich and savory and made with simple ingredients. A favorite Old-Fashioned Cornbread Recipe.

Prep Time8 15

Cook Time40

Total Time8 55

Course: Side Dish

Cuisine: American

Servings:

Author: Carrie Barnard

Cost: $9.53 Recipe, $1.59 per Serving

Ingredients

16 oz. Cornbread Mix
*Ingredients to make the CornBread based on the package instructions
1 lb Ground Sausage
1 Onion diced
4 stalks of Celery diced
½ cup Butter
1 Tbsp minced garlic
½ tsp black pepper
½ tsp salt
2 Tbsp Fresh Rosemary diced
3 large Eggs
1 cup Chicken Broth

Instructions

Prepare 16 ounces cornbread mix according to the package directions. Cut the baked cornbread into 1-inch cubes and allow it to sit out overnight to dry.
Preheat the oven to 350°F and spray a 9x13-inch baking dish with non-stick cooking spray.
Brown 1 pound ground sausage in a large skillet over medium-high heat. Transfer the cooked sausage to a large mixing bowl.
Add ½ cup butter, 1 diced onion, and 4 diced celery stalks to the skillet. Cook for 5 to 6 minutes until the vegetables are tender.
Stir in 1 tablespoon minced garlic, ½ teaspoon salt, ½ teaspoon black pepper, and 2 tablespoons chopped fresh rosemary. Cook for 2 to 3 minutes, stirring frequently.
Transfer the vegetable mixture to the bowl with the sausage.
Add the dried cornbread cubes to the bowl and gently toss to combine.
In a separate bowl, whisk together 3 large eggs and 1 cup chicken broth.
Pour the egg mixture over the cornbread mixture and gently toss until evenly coated.
Transfer the mixture to the prepared baking dish and spread it into an even layer.
Bake for 30 to 35 minutes, or until the top is golden brown.
Serve warm and enjoy!

Notes

Make sure to make the cornbread the day before so that it can dry out before making the stuffing.

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