Sausage Cornbread Stuffing Recipe Savory Side Dish Cook over medium heat, stirring as needed to avoid burning, until softened. in a large bowl, stir together sausage, vegetables, cornbread, french bread, and seasonings. stir until evenly combined. add up to 2 cups of chicken stock to moisten the bread and bring the ingredients together. Spread out on a baking tray. allow the cornbread to dry out overnight. alternately, bake the cornbread chunks at 250º for 30 minutes 1 hour to dry out faster. heat a large skillet over medium high heat, and add the chicken sausage. cook the sausage to lightly brown it, breaking it up with a spatula as it cooks.
Savory Cornbread Sausage Stuffing Recipe Directions. preheat the oven to 325 degrees f (165 degrees c). combine sausage, celery, and onions in a large, deep skillet over medium high heat. cook, stirring often and breaking sausage up with a spoon, until sausage is evenly browned and crumbly and vegetables are translucent, 7 to 10 minutes. remove from the heat and drain. Add sausage to a large skillet over medium high heat. cook and stir with a spatula, breaking apart the sausage until cooked, 5 to 7 minutes. drain and set aside. melt butter in the same skillet. cook onion and celery, stirring constantly, until onion is soft and translucent, 8 to 10 minutes. add mushrooms and cook for 2 to 3 minutes more. Mix in seasoning – cook while stirring in the minced garlic, salt, pepper and fresh rosemary. heat for 2 3 minutes until well combined. then add to the bowl with the sausage. add cornbread – add the dried cornbread to the mixing bowl. prepare egg mixture – in a separate bowl, whisk together the eggs and chicken broth. Preheat oven to 350°f. using your hands crumble cornbread into irregular size pieces (large, medium and bite size). spread out on 13×9 baking sheet. bake cornbread crumbles for 8 10 minutes, tosses halfway through. remove cornbread and let sit. in the meantime, heat a medium skillet to medium high heat.
Comments are closed.