Corn Bread and Sausage Stuffing

By lorik

Ingredients

• 1 lb sage breakfast sausage
• 8 Tbsp (1 stick) unsalted butter
• 1 large onion, chopped
• 2 celery stalks, chopped
• 1 8.5 oz box corn muffin mix, baked and crumbled, or
• 1 14 ounce Pepperidge Farm Corn Bread Stuffing Cubes
• 3 cups soft fresh bread crumbs
• 3 cups low sodium chicken broth
• 1 heaping tsp dried sage, crumbled
• 1 1/2 tsp dried thyme, crumbled
• 1/2 tsp minced dried rosemary
• 1 teaspoon kosher salt
• 1/2 tsp black pepper
• 2 large eggs, lightly beaten

Details

Servings 12

Preparation

Step 1

Preheat oven to 400. Heat a large skillet over medium high heat. Crumble the sausage into the skillet and cook, stirring frequently, until the sausage is no longer pink, about 5 minutes. Drain the sausage on a paper towel lined plate.

Melt the butter in a medium sauce pan over medium heat. Add the onion and celery and saute until vegetables have softened and browned, about 10 minutes.

Place the cornbread crumbs in a large bowl. Add the sausage and the onion celery mixture. Stir in the chicken broth, a little at a time, just until the mixture is well moistened (you may not need all of the broth). Stir in the sage, thyme, rosemary, salt and pepper. Stir in the beaten eggs.

Spread the stuffing into a 10 x 15 inch baking dish. Cover with foil and bake for 45 minutes. Remove foil and bake for an additional 5 minutes.