Cornbread stuffing, a Southern favorite, is a nice change from more traditional white-bread stuffing. We like to make this recipe with our not-too-sweet Wholesome Cornbread. You will need to make two batches to get 2 pounds. To save time, look for already prepared cornbread from a local bakery or supermarket.
Make Ahead Tip: Refrigerate unbaked stuffing for up to 1 day. Just before serving, bake at 350 degrees F until hot, about 30 minutes.
- 1 pound sweet Italian turkey sausage (about 4 links), casings removed
- 2 cups finely chopped onion
- 1 1/2 cups finely chopped celery
- 1/4 teaspoon salt
- Freshly ground pepper to taste
- 2 pounds prepared cornbread, cut into 3/4-inch cubes (about 12 cups)
- 1/4 cup chopped fresh parsley
- 1 tablespoon chopped fresh sage
- 1 1/2 to 3 cups reduced-sodium chicken broth
Preheat oven to 325 degrees F. Coat a 9 x 13-inch baking dish with cooking spray.
Cook sausage in a large nonstick skillet over medium-high heat, stirring and breaking up with a wooden spoon, until browned, about 10 minutes. Add onion and celery; cover, reduce heat and cook, stirring occasionally, until tender, about 10 minutes. Transfer the mixture to a large bowl. Season with salt and pepper. Add cornbread, parsley and sage.
Bring broth to a simmer in a small saucepan. Pour 1 cup over the stuffing mixture and toss gently (the cornbread will break into smaller pieces). Add as much of the remaining broth as needed, 1/2 cup at a time, until the stuffing feels moist but not wet. Spoon the stuffing into the prepared pan and cover with foil.
Bake the stuffing until thoroughly heated, about 25 minutes. Serve warm.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
237 calories; 9g total fat; 2g total saturated fat; 48mg cholesterol; 609mg sodium; 29g carbohydrates; 3g fiber; 12g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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