Cornbread sausage stuffing
This cornbread sausage stuffing is loaded with flavor! Pieces of sweet cornbread, crumbled Italian sausage, apples, and more! It will be a real crowd pleaser for the upcoming holidays!
Ingredients
- 2 tablespoons olive oil, plus more for baking dish
- 1 lb. Italian pork sausage, sweet or mild, casings removed if necessary
- 2 cups chopped yellow onions, about 2 medium onions
- 2 cups chopped celery, about 5 stalks
- 1/2 cup chopped green bell pepper, from 1 pepper
- 1 large honeycrisp apple, cored and chopped
- 2½ teaspoons salt, divided
- 1/4 cup dry white wine
- 1 ½ lbs. cornbread, cut into 1½ inch cubes. About 9 cups You can use store bought cornbread, or make your own using two boxes of jiffy cornbread mix.
- 1/4 cup chopped fresh sage, plus leaves for garnish
- 1 teaspoon ground black pepper
- 3/4 cup chicken broth
- 2 tablespoons unsalted butter, cut into 1/4 inch thick slices
Instructions
- Preheat oven to 350°.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add sausage and cook. Stirring often to crumble into medium size pieces, until browned. About 8 to 10 minutes. Using a slotted spoon, transfer sausage to a bowl.
- Add remaining 1 tablespoon of oil to skillet and reduce heat to medium-low. Add onions, celery, bell pepper. Cook, stirring occasionally, until vegetables are tender. About 10 to 12 minutes.
- Add apple and 2 teaspoons of salt. Cook, stirring occasionally until apple is tender. About 5 minutes.
- Add wine, and increase heat to medium. Cook mixture stirring occasionally until wine has almost completely evaporated. About 2 minutes. Return sausage to pan.
- Combine cornbread pieces, sausage mixture, sage, black pepper and ½ teaspoon of salt in a large bowl. Gently stir to combine everything, being careful not to crumble or smashup cornbread. Gently fold in broth.
- Spray a 9 x 13 baking dish with cooking spray. Transfer stuffing to baking dish.
- Cover baking dish with foil, and bake for 20 minutes. Remove foil and top with butter slices. Continue baking uncovered for 20-25 minutes, until top is lightly browned. Garnish with sage leaves (optional).
- Enjoy!
Notes
To store and prep at feast time:
Cover baking dish with foil and refrigerate for up to 1 day. To serve, preheat oven to 350. Let stuffing sit at room temperature while oven preheats. Bake for 20 minutes. Remove foil and top with butter slices. Continue baking until lightly browned. 20-25 minutes. Top with sage leaves.