Cornbread Sausage Stuffing
A savory and hearty dish featuring cornbread and sausage, perfect for any dinner table.
Ingredients
Main Ingredients
- 1 loaf loaf of cornbread, crumbled
- 1 pound pound of sausage, crumbled Select your favorite variety
- 1 medium medium onion, diced
- 2 stalks stalks of celery, diced
- 2 cups cups of vegetable broth Adjust the quantity to preference
- 1 teaspoon teaspoon dried sage
- 1 teaspoon teaspoon dried thyme
- to taste Salt and pepper
- 1 tablespoon tablespoon olive oil
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat olive oil over medium heat. Add the crumbled sausage and cook until browned and cooked through. Remove from skillet and set aside.
- In the same skillet, add diced onion and celery. Sauté until the vegetables are tender and fragrant, about 5 minutes.
- In a large bowl, combine the crumbled cornbread, cooked sausage, sautéed vegetables, dried sage, dried thyme, salt, and pepper. Mix well.
- Gradually pour in the vegetable broth, stirring to achieve a moist mixture without making it soggy.
- Pour the stuffing mixture into a greased baking dish, spreading it evenly.
- Bake in the preheated oven for about 30-40 minutes or until golden brown and crispy on top.
- Allow the stuffing to cool slightly before serving.
Notes
Experiment with different types of sausage for flavor; add vegetables like carrots or bell peppers for extra nutrition. Store leftovers in an airtight container for 3-4 days or freeze for up to three months.