Cornbread, Sausage, and Herb Stuffing

Cornbread, Sausage, and Herb Stuffing
Cornbread, Sausage, and Herb Stuffing

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 9 to 10

    cups Cornbread, cubed

  • 1-1/4

    cups Pecans, coarsely chopped

  • 1

    lb. Seasoned Breakfast Sausage, Such as Jimmy Dean or Bob Evans Brands

  • 3/4

    cup (1 1/2 sticks) Butter

  • 2

    cups Sweet Onion, diced

  • 1 1/2

    cups Celery, diced

  • 1/2

    cup Fresh Parsley, minced

  • 2

    Tbsp. (or 2 tsp. dried) Fresh Sage, minced

  • 1

    Tbsp. (or 1 1/2 tsp. dried) Fresh Rosemary, minced

  • 1

    Tbsp. (or 1 1/2 tsp. dried) Fresh Thyme, minced

  • 2

    tsp. Salt

  • 1 1/2

    tsp. Black Pepper, freshly ground

  • 1

    tsp. Paprika

  • 2

    Large Eggs

  • 1 1/2

    cups Milk

  • 1 1/2

    cups, or more as needed Low-sodium Chicken Broth

Directions

Spread the cornbread cubes in a single layer on 2 rimmed baking sheets and allow to air-dry overnight, stirring occasionally. Transfer to a large mixing bowl. Add the pecans. Butter a 9- by 13-inch baking pan or large casserole. Set aside. On the stovetop, saute the sausage in a large cast iron skillet over medium-high heat, crumbling with a wooden spoon, until browned and cooked through. Add to the cornbread and pecans, but don't stir. Without wiping out the skillet, melt the butter. Add the onion and celery and cook until the vegetables have softened, 8 to 10 minutes. Stir in the parsley, sage, rosemary, thyme, salt, pepper, and paprika. Pour over the cornbread; again, don't stir. In a small mixing bowl, beat the eggs with the milk. Add the chicken broth. Pour the egg mixture over the cornbread mixture and stir gently to combine the ingredients. Add more chicken broth if needed; you want the mixture to be moist, but not soggy. Tip into the prepared baking dish. Set the oven temperature to 325 degrees F and preheat. Bake the stuffing until it is lightly browned and slightly crusty on top, 50 to 60 minutes. Let cool slightly before serving.

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