Description
A savory and comforting Cornbread Stuffing with Sausage recipe that’s perfect for Thanksgiving or any hearty meal. This dish combines toasted cornbread cubes with flavorful sausage, fresh herbs, vegetables, and melted Monterey Jack cheese, baked to golden perfection for a moist and delicious side dish.
Ingredients
Scale
Base
- 6 cups cubed cornbread (store-bought mix recommended)
Meat 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 Cornbread: Preheat your oven to 400°F (200°C). Spread the cubed cornbread on a baking sheet and bake for about 10 minutes until the cubes are golden brown. Remove from oven and reduce the oven temperature to 325°F (163°C).
- Cook Sausage and Vegetables: In a large skillet over medium-high heat, cook the sausage, chopped celery, and onion for 8-10 minutes, stirring frequently, until the sausage is thoroughly cooked and vegetables are tender. Drain any excess fat and transfer the mixture to a large bowl.
- Combine Ingredients: Add the toasted cornbread cubes, chopped parsley, sage, oregano, kosher salt, and freshly cracked black pepper to the bowl with the sausage mixture. Mix lightly to combine.
- Add Broth, Egg, and Cheese: Pour in the chicken broth and lightly beaten egg. Mix the stuffing just until the ingredients are blended together, then gently fold in the shredded Monterey Jack cheese.
- Bake Stuffing: Grease a 2-quart casserole or soufflé dish lightly, then spoon the stuffing mixture evenly into the dish. Cover with foil and bake at 325°F (163°C) for 45 minutes. After 35 minutes, remove the foil to uncover and allow the top to brown. Bake until the stuffing is thoroughly heated and the top is golden.
- Serve: Remove from the oven and serve hot as a delicious side dish with your meal.
Notes
- This classic cornbread stuffing with sausage offers a perfect balance of savory flavors and textures, making it an ideal Thanksgiving side dish.
- Using store-bought cornbread mix can save time, but homemade cornbread can be used for a more personalized flavor.
- For a spicier twist, consider adding a pinch of cayenne pepper or red pepper flakes to the sausage mixture.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best results.
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
