Ingredients
Scale
- 4 cups of cornbread, cubed
- 1 pound of Italian sausage, casings removed
- 1 large onion, chopped
- 3 stalks of celery, diced
- 2 cloves of garlic, minced
- 1 tablespoon of fresh sage, chopped
- 1 tablespoon of fresh thyme, chopped
- 1/2 cup of chicken broth
- 2 tablespoons of unsalted butter
- Salt and pepper to taste
If you’re looking to make this dish a bit lighter, you could substitute the sausage with turkey sausage. For a vegetarian version, omit the sausage and add more vegetables, like mushrooms or bell peppers.
Instructions
- Preheat your oven to 375°F (190°C). Grease a baking dish with a bit of butter or cooking spray.
- In a large skillet over medium heat, cook the sausage until browned and fully cooked, breaking it apart with a wooden spoon. Remove the sausage from the skillet and set it aside.
- In the same skillet, add the butter. Once melted, add the chopped onion and celery, cooking until they become soft and translucent, about 5 minutes.
- Add the minced garlic, sage, and thyme to the skillet, cooking for an additional 2 minutes until fragrant.
- In a large mixing bowl, combine the cooked sausage, sautéed vegetables, and cubed cornbread. Gently mix until well combined.
- Pour the chicken broth over the stuffing mixture, tossing lightly to evenly moisten the ingredients. Season with salt and pepper to taste.
- Transfer the stuffing into the prepared baking dish, spreading it out evenly.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and crispy.
- Let it cool slightly before serving, allowing the flavors to meld together beautifully.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
