Classic Cornbread Sausage Stuffing
Serves: 5
Gabriella Kub
1 January 1970
Based on User reviews:
45
Spice
47
Sweetness
55
Sourness
40
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 tbsp
Vegetable Oil1.5 cups
Celery (chopped)1 cup
Onion (chopped)4 tsps
Dried Sage1 tsp
Black Pepper1 large
Egg (beaten)Directions:
1
Prepare cornbread according to package directions for a double recipe, using broth in place of the liquid
2
Let cool 30 minutes before coarsely crumbling in a large mixing bowl; set aside
3
Preheat oven to 400 degrees F
4
Heat oil in a large non-stick skillet over medium-high heat
5
Cook sausage until browned, stirring frequently; remove and set aside
6
Add 1/2 cup of broth, celery, onion and sage to sausage drippings in skillet
7
Bring to a boil over medium-high heat; reduce heat to medium-low
8
Cover and cook 10 to 12 minutes or until celery is tender
9
Stir in black pepper and remove from heat
10
Stir sausage and celery mixture into cornbread
11
Add remaining broth and egg; gently stir until just moistened
12
(For moister stuffing, add 1 cup additional broth
13
) Spoon into an 11x7-inch baking dish coated with non-stick cooking spray
14
Bake, uncovered, 25 minutes or until golden brown