A traditional stuffing perfect for the holidays or as an accompaniment to any family dinner. Use gluten-free or dairy-free cornbread, if you like.
- 1 tablespoon extra-virgin olive oil
- 1/2 pound pork sausage, casings removed
- 2 celery stalks, chopped
- 1/2 medium yellow onion, chopped
- 2 cloves garlic, finely chopped
- 2 tablespoons finely chopped fresh sage
- 1 tablespoon finely chopped fresh thyme
- 1 cup low-sodium chicken broth
- 1/2 teaspoon fine sea salt
- 4 cups (1/2-inch cubes) cornbread (about 3/4 pound)
- 1/4 teaspoon ground black pepper
Preheat the oven to 375°F. Heat oil in a large skillet over medium heat. Add sausage and cook, breaking it up as you go, until browned and cooked through, 7 to 8 minutes. Using a slotted spoon, transfer sausage to a large bowl and set aside.
Add celery, onion and garlic to the skillet and cook until translucent, about 7 minutes. Stir in broth, salt and pepper and bring to a boil. Add cornbread to bowl with sausage. Pour broth mixture over the top and mix until well combined. Stir in sage and thyme, then transfer to a 9-inch casserole dish and bake until hot throughout, 25 to 30 minutes. If desired, place under the broiler for a few minutes more to brown the top.
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