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Sausage, Sage, and Cornbread Stuffing
Sausage, Sage, and Cornbread Stuffing
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Gluten-free Thanksgiving stuffing made with toasted cornbread, sausage, and sage. Can be prepared in advance.
Ingredients:
  • 1 recipe Southern cornbread , prepared and cooled (follow the gluten-free option, if needed)
  • 1 teaspoon canola oil (or other neutral, heat tolerant cooking oil)
  • 1 1/2 pounds sweet or mild Italian sausage (4 to 6 links), casings removed and broken into bite-sized pieces
  • 5 tablespoons unsalted butter, divided
  • 1 medium yellow onion, diced
  • 4 celery ribs, diced
  • 2 cloves garlic, minced
  • 3 tablespoons chopped fresh sage leaves
  • 3 tablespoons chopped fresh parsley leaves
  • 2 cups low-sodium chicken stock
  • 4 large eggs, lightly beaten
Instructions:
  • Toasty cornbread cubes await: Preheat your oven to 350°F. Slice the cornbread into 1/2-inch cubes, yielding approximately 8 cups. Lay them out on a baking sheet with rims. Slide into the oven for 10 minutes, flip, then bake another 10 minutes until golden and toasty (around 20 minutes total). Allow them to cool a bit before transferring to a spacious mixing bowl.
  • Preheat the oven to 375°F and generously butter a 9 x 13-inch baking dish with 1 tablespoon of butter. Set aside for later.
  • Heat canola oil in a large skillet over medium-high heat. Add sausage and break it into smaller pieces as it cooks until nicely browned on all sides, about 7 to 10 minutes. Transfer the sausage to a bowl and discard excess fat.
  • In a skillet over medium heat, melt 4 tablespoons of butter. Sauté the onions and celery with a pinch of salt until very tender and fragrant, about 7 minutes. Then add the garlic and cook for an additional minute.
  • Mix the stuffing ingredients: Spread the onion mixture over the toasted cornbread. Add the browned sausage, herbs, and stock. Season with salt to taste. Gently stir in the eggs until fully incorporated. It's okay if some cornbread crumbles.
  • Transfer the seasoned stuffing into a buttered baking dish. You can then cover the dish and refrigerate the stuffing for up to 1 day before baking.
  • Bake the stuffing: Bake until piping hot and golden brown, 35 to 45 minutes. If the top browns too quickly, loosely cover with foil. Serve hot. Enjoy! Feel free to leave a rating below!

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