Just as important as a turkey on Thanksgiving, is the stuffing! It is for sure my favorite side dish, I would say I reserve about 1/4 of my plate just for stuffing. There are so many stuffing recipes with different types of bread, but I am partial to cornbread stuffing. The sweet and savory combination is great to combat all the heavily savory dishes on the Thanksgiving table.
First things first is the cornbread. You can use my easy skillet cornbread recipe or as my girl Ina Garten would say, “store bought is fine”. The key is to use a day or two old cornbread so it holds up to all the other ingredients. If you don’t buy it in time to let it sit out, you can break it up and toast it to crisp up a bit.
Next we are going to cook the breakfast sausage. Make sure you don’t use sweet sausage or else the dish will come out too sweet. Cook the sausage then put it aside, then you’re going to add the butter, celery, onion, and sauté until the onion becomes translucent. Add the garlic and fresh herbs, cook until fragrant.
Add the onion, celery, sausage mixture to a bowl and add in the broken up corn bread.
I have never cooked my stuffing inside the bird (so I guess I should be calling this dressing not stuffing, but more people are more familiar with the term stuffing). Add to an oven safe dish. In a small bowl, whisk together eggs and broth and pour over the stuffing. Bake for 30 minutes and until the top has browned and there you have it! Cornbread stuffing.
Things you’ll need: Large skillet, medium bowl for mixing cornbread, oven safe baking dish, small bowl to whisk egg and broth in.
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Cornbread stuffing, the perfect combination of sweet and savory.
- 1 batch of Cornbread (or storebought), 1 or 2 days old or toasted, roughly crumbled
- 1 1/2lb breakfast sausage (not sweet)
- 2 cups celery, chopped
- 1 cup yellow onion, chopped
- 2 cloves garlic, minced
- 2 tbsp fresh sage, chopped
- 2 tsp + 2 tsp fresh thyme, removed from stem
- 1/2 tsp salt
- 1/4 tsp fresh ground pepper
- 3 tbsp unsalted butter
- 2 eggs, beaten
- 2 cups, turkey broth
- Preheat oven to 325 degrees
- In a large skillet over medium/high heat, cook sausage until browned. About 5-8 minutes. Remove from skillet and put into large mixing bowl
- In the same skillet, add the butter, onion, celery, and sauté until softened. About 3-5 minutes. Add in garlic, sage, and 2 tsp of thyme and sauté another minute until fragrant. Remove from skillet and add to the mixing bowl with sausage.
- Add the roughly crumbled cornbread and gently mix. Add the other 2tsp of fresh thyme on top.
- In an oven safe baking dish, coat with nonstick spray, then add the cornbread mixture.
- In a small bowl, whisk together the eggs and turkey broth then pour over the cornbread mixture.
- Bake for 30 minutes, top should brown. Remove from oven and can serve immediately or if prepping before can be reheated prior to serving.
- Cornbread should be a 1/2 days old or you can toast fresh cornbread