Description
This Cornbread Stuffing with Sausage is a savory and comforting side dish perfect for Thanksgiving or any cozy meal. Featuring toasted cornbread, flavorful sausage, fresh herbs, and melted Monterey Jack cheese, it’s a delicious twist on classic stuffing that will satisfy your taste buds.
Ingredients
Scale
Stuffing Base
- 6 cups cubed cornbread (store-bought mix recommended)
Sausage and Vegetables
- 1/2 lb sausage
- 2 cups chopped celery
- 1 cup finely chopped onion
Herbs and Seasonings
- 1/4 cup chopped parsley
- 3 tablespoons chopped sage
- 3 tablespoons chopped oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper
Additional Ingredients
- 1 cup chicken broth
- 1 egg, lightly beaten
- 1 cup shredded Monterey Jack cheese
Instructions
- Toast the Cornbread: Preheat your oven to 400°F. Spread the cubed cornbread on a baking sheet and bake for 10 minutes or until the cubes are golden brown and toasted. Remove from oven and reduce the heat to 325°F.
- Cook Sausage and Vegetables: In a large skillet over medium-high heat, cook the sausage, chopped celery, and finely chopped onion for 8-10 minutes, stirring frequently until the sausage is fully cooked and vegetables are tender. Drain off any excess fat, then transfer the mixture to a large mixing bowl.
- Combine Ingredients: To the bowl with the sausage mixture, add the toasted cornbread cubes, chopped parsley, sage, oregano, kosher salt, and freshly cracked black pepper. Lightly mix to combine all ingredients evenly.
- Add Broth and Egg: Pour in the chicken broth and the lightly beaten egg. Mix gently just until all ingredients are blended. Be careful not to overmix to maintain texture.
- Incorporate Cheese: Stir in the shredded Monterey Jack cheese evenly throughout the stuffing mixture.
- Bake the Stuffing: Lightly grease a 2-quart casserole or soufflé dish. Spoon the stuffing mixture into the dish and cover it with foil. Bake in the preheated 325°F oven for 45 minutes. After 35 minutes, remove the foil to allow the top to brown. Bake uncovered for the remaining 10 minutes or until thoroughly heated and golden on top.
- Serve Warm: Once baked, remove the stuffing from the oven and serve warm as a delicious side dish alongside your main course.
Notes
- Consider your Thanksgiving stuffing handled! This recipe offers a flavorful and cheesy cornbread stuffing with sausage for a perfect holiday side dish.
- Using store-bought cornbread mix speeds up preparation, but homemade cornbread will also work well.
- To make this dish ahead, prepare the stuffing up to mixing, refrigerate overnight, then bake before serving.
- For extra crispiness, you can toast the cornbread cubes on a baking sheet with some melted butter before combining with other ingredients.
Nutrition
- Serving Size: 1 serving
- Calories: 1006 kcal
- Sugar: 40 g
- Sodium: 2150 mg
- Fat: 40 g
- Saturated Fat: 16 g
- Unsaturated Fat: 21 g
- Trans Fat: 1 g
- Carbohydrates: 135 g
- Fiber: 8 g
- Protein: 28 g
- Cholesterol: 207 mg
