Savory blend of sausage, cornbread, fresh herbs, and aromatics, baked golden for Southern celebrations.
# Components:
→ Cornbread
01 - 8 cups crumbled day-old cornbread (from one standard 9x13-inch pan)
→ Sausage
02 - 1 pound pork breakfast sausage, casing removed
→ Vegetables & Aromatics
03 - 1 large yellow onion, finely chopped
04 - 2 celery stalks, finely chopped
05 - 1 medium green bell pepper, finely chopped
06 - 3 cloves garlic, minced
→ Dairy & Liquids
07 - 1/2 cup unsalted butter
08 - 2 1/2 cups low-sodium chicken broth, plus more as needed
09 - 2 large eggs, lightly beaten
→ Herbs & Seasonings
10 - 2 tablespoons fresh sage, finely chopped or 2 teaspoons dried sage
11 - 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
12 - 1/4 cup fresh flat-leaf parsley, chopped
13 - 1 teaspoon salt
14 - 1/2 teaspoon freshly ground black pepper
15 - 1/2 teaspoon paprika (optional)
16 - Pinch of cayenne pepper (optional)
# Method:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish.
02 - In a large skillet over medium heat, melt the butter. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through, for 6 to 8 minutes.
03 - Add onion, celery, bell pepper, and garlic to the skillet. Sauté until vegetables become tender, about 5 to 6 minutes.
04 - Stir in sage, thyme, parsley, salt, pepper, paprika, and cayenne. Remove skillet from heat.
05 - Transfer crumbled cornbread to a large mixing bowl. Add the sausage and sautéed vegetable mixture; toss gently to combine.
06 - In a separate bowl, whisk together eggs and chicken broth.
07 - Pour the egg-broth mixture evenly over the cornbread mixture. Gently toss until well moistened but not soggy. Add extra broth if required.
08 - Spoon stuffing into the prepared baking dish and cover loosely with foil.
09 - Bake for 30 minutes covered with foil.
10 - Remove foil and continue baking for an additional 15 minutes, until top is golden brown and stuffing is set.
11 - Let stuffing stand for 10 minutes before serving.
