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Cornbread Stuffing with Sausage and Collard Greens
Cornbread Stuffing with Sausage and Collard Greens
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Prep Time:
45 minutes
Total Time:
1 hour 45 minutes
Elevate your holiday table with a Southern-inspired sausage and greens stuffing.
Ingredients:
  • 2 lb homemade or purchased cornbread, cut into 1/2-inch cubes (11 cups)
  • 1/2 cup butter
  • 1 lb bulk pork sausage
  • 1 cup coarsely chopped onion
  • 1 red bell pepper, coarsely chopped
  • 1 stalk celery, thinly sliced
  • 1 to 2 serrano chiles, seeded, finely chopped (1 to 2 tablespoons)
  • 1 bunch collard greens, ribs removed, coarsely chopped (6 cups)
  • 2 cups Progresso™ chicken broth (from 32-oz carton)
  • 2 eggs, slightly beaten
  • 1/4 cup chopped fresh Italian (flat-leaf) parsley
  • 2 tablespoons chopped fresh thyme leaves
Instructions:
  • Preheat oven to 325°F and lightly grease 2 cookie sheets. Spread cubed cornbread on the sheets and bake for 20-25 minutes until golden and crispy. Allow to cool completely on the sheet.
  • In a 6-quart Dutch oven, melt butter over medium-high heat. Cook sausage for 8 to 10 minutes, stirring frequently, until no longer pink. Using a slotted spoon, transfer the sausage to a large bowl and set aside. Add onion, bell pepper, celery, and serrano chiles to the Dutch oven and cook for 4 to 6 minutes, stirring occasionally, until tender and lightly browned on the edges.
  • Stir in fresh greens and sauté until wilted. Pour in broth and bring to a gentle simmer. Stir occasionally for 1 to 3 minutes to scrape up any flavorful browned bits. Take off the heat and let it cool for 5 minutes before serving.
  • 1. Prepare a 13x9-inch (3-quart) glass baking dish by spraying it with cooking spray. 2. Combine eggs, parsley, and thyme in a bowl with sausage. Mix in cornbread. 3. Pour the broth mixture over the stuffing ingredients in the bowl. 4. Transfer the mixture into the prepared baking dish. 5. Cover with foil and bake for 30 minutes. 6. Uncover and bake for an additional 15 to 20 minutes, or until the top is browned and crisp. 7. Let it cool for 5 minutes before serving.

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