Cornbread Stuffing
Ingredients
Cornbread
-
1
cup
cornmeal
-
1
cup
all-purpose flour
-
1
teaspoon
baking powder
-
½
teaspoon
baking soda
-
⅛
teaspoon
salt
-
½
cup
unsalted butter
-
¼
cup
honey
-
1
large
egg
-
1
cup
buttermilk
Stuffing
-
2½
cups
reduced-sodium chicken broth
-
2
large
eggs
-
¼
cup
unsalted butter
-
1
cup
diced onion
-
1¼
cups
sliced celery
-
2
teaspoons
chopped fresh thyme leaves
-
1
tablespoon
chopped fresh sage
-
1½
tablespoons
chopped fresh parsley
-
½
teaspoon
salt
-
½
teaspoon
freshly ground black pepper
-
1
pound
uncooked mild Italian sausage
-
1
cup
pecan halves
Instructions
- Prepare the cornbread a day in advance by mixing all cornbread ingredients and baking until golden brown.
- Cool the cornbread overnight, then cut it into 1-inch cubes and lightly toast in the oven.
- In a large bowl, whisk together the chicken broth and eggs.
- Cook onion, celery, and herbs in a skillet until softened, then add sausage and cook through.
- Combine the sausage mixture with the broth and egg mixture, then fold in the toasted cornbread cubes and pecans if using.
- Transfer the mixture to a greased baking dish and bake until golden brown.
Nutrition Facts (estimated)
Servings
8-10
Calories
300
Total fat
18g
Total carbohydrates
30g
Total protein
12g
Sodium
600mg
Cholesterol
100mg
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