Cornbread and Sausage Stuffing

By tjanddj

Cornbread stuffing, a Southern favorite, is a nice change from more traditional white-bread stuffing. We like to make this recipe with our not-too-sweet Wholesome Cornbread. You will need to make two batches to get 2 pounds. To save time, look for already prepared cornbread from a local bakery or supermarket.

Ingredients

• 1 pound(s) sweet Italian turkey sausage, (about 4 links), casings removed
• 2 cup(s) finely chopped onion
• 1.5 cup(s) finely chopped celery
• 1/4 teaspoon(s) salt
• Freshly ground pepper, to taste
• 2 pound(s) prepared cornbread, cut into 3/4-inch cubes (about 12 cups)
• 1/4 cup(s) chopped fresh parsley
• 1 tablespoon(s) chopped fresh sage
• 2.25 cup(s) reduced-sodium chicken broth

Preparation

Step 1

Preheat oven to 325°F. Coat a 9-by-13-inch baking dish with cooking spray.

Cook sausage in a large nonstick skillet over medium-high heat, stirring and breaking up with a wooden spoon, until browned, about 10 minutes. Add onion and celery; cover, reduce heat and cook, stirring occasionally, until tender, about 10 minutes. Transfer the mixture to a large bowl. Season with salt and pepper. Add cornbread, parsley and sage.

Bring broth to a simmer in a small saucepan. Pour 1 cup over the stuffing mixture and toss gently (the cornbread will break into smaller pieces). Add as much of the remaining broth as needed, 1/2 cup at a time, until the stuffing feels moist but not wet. Spoon the stuffing into the prepared pan and cover with foil.

Bake the stuffing until thoroughly heated, about 25 minutes. Serve warm.