Homemade Sausage and Cornbread Stuffing.
I know that most people get super excited about the turkey, cranberry sauce, and desserts for Thanksgiving. I get excited, too, but there is just something I love so much about stuffing. It’s a comforting food that tastes amazing, and honestly, I could eat it all by itself and be completely content. Whether it’s the ease of making stuffing or just the aroma of it cooking, I can’t get enough. I am excited to share this Delicious Cornbread and Sausage Stuffing with you so you can complete your holiday table!
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The flavor of this cornbread and sausage stuffing is seriously amazing. It’s hearty, filling, and positively scrumptious. Plus, the thing I love most about this stuffing recipe is that it’s different and so much better than that boxed stuff. I am confident you are going to enjoy it as much as I do!
Delicious Cornbread and Sausage Stuffing
Yields 1 9 x 13″ casserole dish
Ingredients
1 (16 ounce) roll sausage, browned and drained
4 cups day-old cornbread, cubed
4 cups day-old or toasted French bread, cubed
½ cup onion, diced
½ cup green bell pepper, diced
½ cup celery, diced
½ teaspoon garlic powder
¼ teaspoon ground sage
¼ teaspoon ground thyme
2 cups chicken stock
Directions
1. Preheat oven to 350 degrees. Spray a 9 x 13″ casserole dish with non-stick cooking spray.
2. Brown sausage in a medium skillet. Remove sausage to drain.
3. Add the onion, bell pepper, and celery to the skillet. Cook over medium heat, stirring as needed to avoid burning until softened.
4. In a large bowl, stir together sausage, vegetables, cornbread, French bread, and seasonings. Stir until evenly combined.
5. Add up to 2 cups of chicken stock to moisten the bread and bring the ingredients together.
6. Transfer to a casserole dish and distribute evenly. Bake for 30 minutes. Enjoy!
What’s your favorite Thanksgiving dish?
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PinIngredients
- 1 (16 ounce) roll sausage, browned and drained
- 4 cups day-old cornbread, cubed
- 4 cups day-old or toasted French bread, cubed
- ½ cup onion, diced
- ½ cup green bell pepper, diced
- ½ cup celery, diced
- ½ teaspoon garlic powder
- ¼ teaspoon ground sage
- ¼ teaspoon ground thyme
- 2 cups chicken stock
- 9 x 13″ casserole dish
Instructions
- Preheat oven to 350 degrees. Spray a 9 x 13″ casserole dish with non-stick cooking spray.
- Brown sausage in a medium skillet. Remove sausage to drain.
- Add the onion, bell pepper, and celery to the skillet. 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.
- Transfer to casserole dish and distribute evenly. Bake for 30 minutes.
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