Cornbread and Sausage Stuffing
Recipe: #1721
October 30, 2011
Categories: Side Dishes, Southern, Christmas Easter, New Years, Thanksgiving, Oven Bake, more
"Recipe courtesy Martha Stewart. Our new family favorite, we've been making this for several years now. Absolutely delicious. I like a more moist stuffing, I use the full amount of chicken broth. This recipe is for stuffing a turkey, so the cook time is equal to the time to bake the turkey. Directions for baking outside the turkey are at the end of the recipe."
Ingredients
Nutritional
- Serving Size: 1 (416.2 g)
- Calories 191.8
- Total Fat - 12.4 g
- Saturated Fat - 4.2 g
- Cholesterol - 100.1 mg
- Sodium - 1429.5 mg
- Total Carbohydrate - 5.2 g
- Dietary Fiber - 1.2 g
- Sugars - 1.1 g
- Protein - 14.6 g
- Calcium - 66.7 mg
- Iron - 1.6 mg
- Vitamin C - 15.1 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees. In a large nonstick skillet, cook sausage (and giblets, if using) over medium-high heat, stirring often, until browned and cooked through, 5 to 8 minutes. With a slotted spoon, transfer to a large bowl.
Step 2
To pan, add onion, celery, and 1/4 cup water. Reduce heat to medium; cook, scraping up browned bits with a wooden spoon, until vegetables soften, about 10 minutes. Season generously with salt and pepper. Add to sausage.
Step 3
Add cornbread, sage, and eggs to sausage and vegetables. Bring broth to a simmer in a small saucepan; pour 1/2 cup over stuffing, and toss gently (cornbread will break down into smaller pieces). If needed, add up to 1/2 cup more broth, until stuffing feels moist, but not wet. Stuff into turkey, using about 4 cups. Spoon remaining stuffing into a baking pan; it should reach the top. Refrigerate stuffing in pan and remaining broth separately, covered, until ready to bake.
Step 4
To bake stuffing separately - Place in a 9x13 baking dish, cover with foil and bake 45 minutes.
Tips
No special items needed.