Classic Cornbread Sausage Stuffing
Your own cornbread recipe or easy cornbread mix or can be used to prepare this traditional family favorite holiday dish.
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
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Directions
Prepare cornbread according to package directions for a double recipe. Let cool 30 minutes before coarsely crumbling in a large mixing bowl; set aside.
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.
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.
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.
