Cornbread Stuffing
This hearty cornbread stuffing combines golden sausage, tender veggies, and a touch of sage for classic comfort in every bite. Baked until golden and crisp on top, it’s the perfect savory side to complement any holiday feast or cozy family dinner.
Cornbread Stuffing
Ingredients
2 hot Italian sausages
2 tablespoons extra-virgin olive oil
- 1 cup chopped carrot
- 1 cup celery
- 1 cup chopped onion
- 1/2 bunch fresh sage, leaves chopped
- 4 large corn muffins
- 3 large eggs
- 1/2 cup chicken stock, plus more if needed
-
1 teaspoon Johnnys Seasoning salt
- ½ teaspoon Freshly ground black pepper
- nonstick cooking spray
Directions
Preheat the oven to 350°F
Remove the casings from the sausages. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the sausage meat and cook, breaking it into small pieces, until browned and cooked through, about 5 minutes. Transfer the sausage to a paper towel-lined plate to drain, and set aside to cool. Wipe any excess fat from the skillet.
In the same skillet, heat the remaining tablespoon of olive oil over medium-high heat. Add the carrots, celery, and onion. Season with Johnny’s Seasoning Salt, pepper, and sage, then cook until the vegetables are soft, about 10 minutes. Remove from heat and let cool slightly.
Crumble the corn muffins into a large bowl. Add the cooled sausage and vegetables. Stir in the eggs and ¼ cup of chicken stock, mixing by hand until well combined. If the mixture feels too dry, add a little more stock.
Lightly coat a 2-quart baking dish with cooking spray. Spread the stuffing mixture evenly in the dish and bake for 45–60 minutes, or until the top is golden brown and crispy.