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Cornbread and Sausage Stuffing

Serves 4 to 6
Time 50 min
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.
Special Diets:
Ingredients
  • 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
Method

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.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 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