Best Ever Cornbread Sausage Stuffing Recipe

Ingredients

• 1 lb. honey cornbread, crumbled (an 8″x8″ pan)
• 1 lb. sausage
• 2 tablespoons butter
• 1 1/2 cups diced celery
• 1 cup diced onion
• 3 garlic cloves
• 2 teaspoons dry sage
• 1 1/2 teaspoons dry thyme
• salt & pepper to taste
• 1 cups vegetable broth (or chicken broth)
• 1 egg
• 1/2 cup dry cranberries

Instructions

1. 1

   Preheat oven to 350°F.

2. 2

   Using your hands crumble cornbread into irregular size pieces (large, medium and bite size). Spread out on 13×9 baking sheet. Bake cornbread crumbles for 8-10 minutes, tosses halfway through.

3. 3

   Remove cornbread and let sit.

4. 4

   In the meantime, heat a medium skillet to medium high heat. Add ground sausage to the pan and cook until slightly browned, approximately 5-7, chopping up sausage into smaller pieces with a wooden spoon.

5. 5

   Once browned, remove the sausage from the pan and let rest. Then immediately add 2 tablespoons of butter, diced onion, diced celery and garlic. Saute until onions are translucent, about 3-4 minutes. Then add in dry sage, dry thyme and season with salt and pepper. Toss to coat then remove from heat.

6. 6

   To a small bowl add vegetable broth and 1 egg. Whisk until egg is scrambled.

7. 7

   To a large bowl add browned crumbled cornbread, sausage, celery onion mixture and cranberries. Pour vegetable broth over the top and toss to coat. Mix everything together.

8. 8

   Add cornbread stuffing mixture to a 13×9 baking dish.

9. 9

   Bake, uncovered, for 25-30 minutes until slightly browned and serve.