Cornbread Stuffing
This cornbread stuffing is made with homemade cornbread, breakfast sausage and lots of onions. It's the perfect alternative to traditional stuffing and doesn't have celery and isn't overpowered with poultry seasoning. It's crisp on the outside and moist on the inside. Perfectly savory and slightly sweet.
Ingredients
- 9 inch cornbread cake pan size
- 1 lb breakfast sausage
- 4 1/2 C chopped yellow onions about 3 medium sized onions
- 1 3/4 C chicken stock
- 1/3 C fresh chopped parsley heaping
- 1 1/2 tsp salt
- 1 1/4 tsp pepper
- 3/4 tsp poultry seasoning
Instructions
- Prepare my homemade cornbread recipe. It's best to use 1-2 day old cornbread for this recipe.
- Dice cornbread and lay pieces on their side and toast at 400 degrees for 10 minutes, flip and toast 2 more minutes
- Brown the sausage in a pan over medium heat for 10 minutes.
- Add chopped onions to the sausage and cook for 20 minutes just under medium heat.
- Season the sausage and onions with salt, pepper and poultry seasoning and add fresh chopped parsley, stir.
- Deglaze with chicken stock. Scrape up all the brown bits and cook for 2 minutes.
- Add cornbread to a buttered 9x13 dish, top with the sausage and onion mixture. Carefully mix and bake at 350 for 35 minutes uncovered.
Tried this recipe?Let us know how it was!