Cornbread Sausage Stuffing
Ingredients
-
1
lb
honey cornbread, crumbled
-
1
lb
sausage
-
2
tablespoons
butter
-
1 ½
cups
diced celery
-
1
cup
diced onion
-
3
cloves
garlic
-
2
teaspoons
dry sage
-
1 ½
teaspoons
dry thyme
-
to taste
salt & pepper
-
1
cup
vegetable broth (or chicken broth)
-
1
large
egg
-
½
cup
dry cranberries
Instructions
- Preheat the oven to 350°F.
- Crumble the cornbread into irregular pieces and spread on a baking sheet. Bake for 8-10 minutes, tossing halfway through.
- Remove the cornbread and let it sit.
- In a skillet over medium-high heat, cook the sausage until browned, about 5-7 minutes. Remove and let rest.
- In the same skillet, add butter, onion, celery, and garlic. Sauté until onions are translucent, about 3-4 minutes. Add sage, thyme, salt, and pepper, then remove from heat.
- In a bowl, whisk together vegetable broth and egg until scrambled.
- In a large bowl, combine the cornbread, sausage, sautéed vegetables, and cranberries. Pour the broth mixture over and mix well.
- Transfer the stuffing mixture to a baking dish and bake uncovered for 25-30 minutes until slightly browned.
Nutrition Facts (estimated)
Servings
10-12
Calories
300
Total fat
18g
Total carbohydrates
30g
Total protein
15g
Sodium
500mg
Cholesterol
70mg
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