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A Southern-style cornbread and sausage stuffing. The bottom has a rich, almost spoon bread-like consistency, while the top is toasty and golden-brown. It’s a little more time consuming than traditional stuffing because it’s made with homemade cornbread but you can break the steps of the recipe up over a few days, if you’d like.
Begin by making the cornbread. In a medium bowl, whisk the eggs. Add the milk and whisk until evenly combined. Set aside.
In a large bowl, combine the flour, cornmeal, sugar, baking powder, and salt. Whisk well. Add the milk mixture and the melted butter to the dry ingredients. Whisk until smooth.
Transfer the batter into the prepared baking pan and smooth the top. Bake in a 350°F-oven until lightly golden around the edges and set, about 30 minutes. Cool in the pan on a wire rack until cool enough to handle, 20 to 30 minutes. (Cornbread can be prepared up to 2 days in advance.)
Cut the cornbread into 1-inch squares. Place the cut cornbread on a rimmed baking sheet and bake in a 250°F-oven until lightly toasted, about 1 hour. Cool the cornbread on the baking sheet, about 15 minutes.
To make the stuffing: Place the sausage in a large nonstick pan over medium-high heat. Cook, stirring and breaking it apart with a wooden spoon, until no longer pink, about 5 minutes. Using a slotted spoon, transfer the sausage to the largest bowl you have (it needs to fit all the cornbread), leaving the fat in the pan.
Reduce the heat to medium and add the onions, celery, and 3 tablespoons of the butter to the pan. Cook until the vegetables are softened, 6 to 8 minutes. Add the garlic and cook 1 minute more. Off the heat, mix in the herbs then add the vegetable mixture to the bowl with the sausage and mix to combine.
In another bowl, whisk the eggs. Add the milk, broth, and salt. Add the dried cornbread cubes to the sausage and vegetable mixture and pour the egg mixture over top. Fold the mixture a few times with a large rubber spatula, being careful not to break up the cornbread too much. Let the mixture sit, folding carefully a few times, until the cornbread is saturated, about 10 minutes. Transfer the soaked cornbread mixture to a greased baking dish, making sure the sausage and vegetables are evenly distributed. Try to arrange some of the larger pieces of cornbread on top; it looks prettier. Dot the top of the stuffing with the remaining 3 tablespoons of butter.
Bake until golden brown and crisp, about 35 minutes. Serve warm.