Cornbread Stuffing with Sausage and Sage

Serves: 8
Prep Time: 25 min. Cook Time: 30 min.

Stuffing? Dressing? I am in the camp that says it doesn't matter what you call it, as long as it's delicious.  This cornbread stuffing recipe starts with a batch of my Honey Cornbread, and gets even more delicious with the addition of sausage and sage.

Ingredients

• 1 Batch Honey Cornbread (Recipe Here)
• 1 Lb. Bob Evans All Natural Breakfast Sausage
• 4 Tbsp. Unsalted Butter
• 1 Cup Chopped Celery
• 1 Chopped Shallot
• 2 Eggs
• 1 Cup Low Sodium Chicken Stock
• 1/2 Cup fresh Sage chopped, or 2 Tbsp. Dried Sage
• 1/2 Tsp. Dried Thyme​
• Salt to taste
• Black Pepper to taste

Directions

1. Once you have the cornbread made, allow it to cool while you prepare the rest of the ingredients.
2. Brown sausage in a cast iron pan. Drain and set aside.
3. Preheat oven to 375°F
4. In a pot, melt butter, and add in shallots and celery. Cook for 3 minutes or until shallots are soft. Add in herbs, salt and pepper.
5. Crumble cornbread into baking pan, and pour in butter, celery, shallot mixture. Toss to combine.
6. Add in sausage.
7. Whisk together chicken stock and eggs. Pour over cornbread Mixture and toss to coat.
8. Bake for 30 minutes. Serve hot!

Enjoy!

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Sulli Says:
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