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Classic Cornbread Sausage Stuffing

Classic Cornbread Sausage Stuffing

Your own cornbread recipe or easy cornbread mix or can be used to prepare this traditional family favorite holiday dish.

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Serves 8

Prep time 30 min.

Cook time 1 hr. 15 min.

Ingredients

  • 2 pkg. (8.5 oz. each) corn muffin mix*
  • 1 Tbsp. vegetable oil
  • 12 oz. reduced fat pork sausage or thinly sliced smoked turkey sausage
  • 3 cups College Inn® Turkey or Chicken Broth, divided
  • 1 1/2 cups chopped celery
  • 1 cup chopped onion
  • 4 tsp. dried sage
  • 1/2 tsp. black pepper
  • 1 large egg, beaten
  • Coarsely chopped fresh parsley, optional

Directions

  1. Prepare cornbread according to package directions for a double recipe. Let cool 30 minutes before coarsely crumbling in a large mixing bowl; set aside.
  2. Preheat oven to 400°F. Heat oil in a large non-stick skillet over medium-high heat. Cook sausage until browned, stirring frequently; remove and set aside.
  3. Add 1/2 cup of broth, celery, onion and sage to sausage drippings in skillet. Bring to a boil over medium-high heat; reduce heat to medium-low. Cover and cook 10 to 12 minutes or until celery is tender. Stir in black pepper and remove from heat.
  4. Stir sausage and celery mixture into cornbread. In a medium bowl, whisk together egg and remaining broth; add to cornbread mixture and gently stir until just moistened. (For moister stuffing, add 1 cup additional broth.) Spoon into an 11x7-inch baking dish coated with non-stick cooking spray. Bake, uncovered, 25 minutes or until golden brown and reaches at least 165°F in the middle.

*Eight cups coarsely crumbled cornbread of your own recipe can be used instead of cornbread prepared from mix.  

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