Cornbread and Sausage Stuffing

Instead of mashed potato or buttered veggies, try this as a side to roasted or grilled dishes.

December 2011 | By Rachelle Santos
Cornbread and Sausage Stuffing
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at a glance

Main Ingredient



Side Dishes

Preparation Time


Date Published

December 2011

Instead of mashed potato or buttered veggies, serve this stuffing as a side to roasted or grilled dishes.

Serves 4


1 tablespoon olive oil
150 grams fresh pork sausage,
      casing removed and crumbled
2 tablespoons butter
3/4 cup chopped white onions
1/2 cup chopped celery
1 tablespoon chopped fresh sage
salt and pepper, to taste
4 cups store-bought cornbread,
      sliced into 3/4-inch cubes
1 large beaten egg
1/2 cup chicken broth   


Preheat oven to 350ºF.

2  In a frying pan, heat oil and saute sausage; set aside in a large bowl. In the same pan, melt butter and saute onions and celery. Cook until veggies are soft and slightly caramelized. Add sage and season with salt and pepper. Add vegetables to the sausage. Add cornbread and egg; mix well. Add chicken broth and mix well. Transfer to a baking dish, cover in foil, and bake for 15 minutes.

Remove foil and bake for another 5 minutes.



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