Cornbread Stuffing with Sausage & Sage
Cornbread stuffing with sausage & sage is the side dish I look forward to most every Thanksgiving! Delicious, quick to throw together, and it's a breeze to make ahead and reheat.
- 16 oz package breakfast sausage
- 2 tbs neutral oil or butter
- 2 large shallots (or 1 onion) finely diced
- 2 large celery stalks finely diced
- 2 garlic cloves minced
- 1 1/2 tsp fresh sage finely chopped
- 1 1/2 tsp thyme leaves
- 1 tsp rosemary finely chopped
- 4 c corn bread crumbled
- 1/2-1 c chicken broth
- 1/4 c fresh parsley finely chopped
- 1/2 tsp Red pepper flakes more or less to taste
- Salt and pepper to taste
In a large pan, cook the sausage over medium-high heat, crumbling it with a spatula, until no longer pink. Place the sausage in a bowl and set aside.
If the pan is dry, add the oil or butter and let heat. Add the shallots, celery, and a pinch of salt. Cook until the shallot and celery are soft and starting to brown on the edges, about 5 minutes. Add the garlic, sage, thyme, and rosemary and cook for another 30 seconds, until everything is nice and fragrant.
Reduce the heat to medium, and add the cornbread along with the cooked sausage. Gently fold all of the ingredients together, being sure not to crumble the cornbread too much. Add chicken broth about 1/4 cup at a time, until the stuffing is moist (but not soggy)!
Add the fresh parsley, red pepper flakes, and lots of freshly ground black pepper. Taste, and add more salt if necessary. Serve hot!
To make ahead:Make the stuffing up to the point where you mix the cornbread and sausage into the veggie-herb mix. Don't add the chicken broth! Let cool to room-temperature, and store the stuffing in an airtight container in the fridge.To reheat:Preheat the oven to 350°F. Place the stuffing in a greased 9x13 baking dish. Add the chicken broth, 1/4 cup at a time until the mixture is perfectly moist. Bake for 30 minutes, or until nice and warm. (Check halfway through baking time that the stuffing isn't drying out. Add more chicken broth if necessary). Stir in the parsley, red pepper flakes, pepper, and salt to taste.
Crumble the cornbread in larger chunks so that when you fold it in with the rest of the ingredients, it does not get too mushy.
Add chicken broth slowly to ensure the stuffing doesn't get soggy.
If you're vegetarian, or not a fan of sausage, just leave it out or add mushrooms, Brussels sprouts, etc.!
Serving: 1scoopCalories: 426kcalCarbohydrates: 46.9gProtein: 12.6gFat: 20.1gSaturated Fat: 4.5gCholesterol: 47mgSodium: 528mgPotassium: 306mgFiber: 1.5gSugar: 5.3gCalcium: 97mgIron: 2mg