Our Favorite Recipes: Sausage and Cornbread Stuffing

If you’re looking to try something new this Thanksgiving, give this sausage and cornbread stuffing a shot!

sausage and cornbread stuffing

Sausage and Cornbread Stuffing Ingredients:

      • 6 cups cubed cornbread (store-bought mix is fine!)
      • ½ lb sausage
      • 2 cups chopped celery
      • 1 cup finely chopped onion
      • ¼ cup chopped parsley
      • 3 tablespoons chopped sage
      • 3 tablespoons chopped oregano
      • ½ teaspoon kosher salt
      • ¼ teaspoon freshly cracked black pepper
      • 1 cup chicken broth
      • 1 egg, lightly beaten
      • 1 cup shredded monterey jack cheese

Sausage and Cornbread Stuffing Instructions:

1. To toast cornbread, bake at 400°F for 10 minutes until golden brown. Remove and reduce oven heat to 325°F
2. Cook sausage, celery and onion in a large skillet over medium high heat for 8-10 minutes or until sausage is thoroughly cooked, stirring frequently; drain excess fat. Spoon into a large bowl.
3. Add cornbread, herbs and seasoning; mix lightly. Add broth and egg; mix just until blended. Stir in shredded cheese.
4. Spoon into lightly greased 2-quart casserole or soufflé dish; cover and bake for 45 minutes or until thoroughly heated, uncovering after 35 minutes to brown the top.

Recipe from: What’s Gaby Cooking

Looking for more of our favorite recipes? Click here! 

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