- white bread or cornbread
- mild sausage
- olive oil
- salt and pepper
- chicken broth
I started by drying out my bread in the oven. I just ripped it into small pieces and toasted it at a low temperature until it was dried. Then I cooked the sausage and the vegetables in a skillet. I did all of this the day before but you can certainly do it all the day you are making the stuffing.
The next day all I had to do was mix everything together and add in the chicken broth. The broth holds it all together while it cooks in the oven. The stuffing smelled delicious as it cooked. It turned out crunchy on the top but was soft in the middle.
The stuffing had a lot of flavor from the sausage and mushrooms. The spices were mild but really shined through. I wasn't sure if I was going to like this as much as I remembered but I totally did. It was perfect with my Brined, Braised, and Roasted Turkey Breast and homemade gravy.
Pro Tips and Substitutions:
- If you don't have stale or fresh bread you can use bread cubes that come in a bag.
- If you like spice feel free to use hot sausage or chorizo sausage in this recipe. Both would work well with the cornbread.
- This stuffing can also be made and stuffed into a turkey or turkey breast and cooked in there as a true stuffing.
- 6 cups cubed bread (I used half white, half cornbread)
- ¾ lb. mild sausage
- 1 Tablespoon olive oil
- 2 c. finely chopped onion
- 4 garlic cloves, minced
- 1 c. chopped celery
- 1 (8 oz) package sliced mushrooms
- 2 teaspoons sage
- 1 teaspoon rosemary
- 1 teaspoons alt
- 1 teaspoon black pepper
- 1 ¼ c. chicken broth
- Preheat the oven to 300 degrees. Place the bread in a single layer on a baking sheet. Bake for 20 minutes or until the bread is fairly dry. Remove from the oven and place in a 9 x 13 inch baking dish.
- Remove the casing from the sausage and cook in a skillet over medium high heat. Heat until browned, stirring to crumble. Remove from the pan and place in a large bowl.
- Increase the oven temperature to 350 degrees.
- Heat the oil in the same skillet over medium heat. Add in the onion, garlic, celery, and mushrooms. Cook for 10 minutes or until the vegetables are tender. Remove from heat and stir in the sage, rosemary, salt, and black pepper.
- Add the onion mixture to the sausage and mix well. Stir in the chicken broth and mix well to combine.
- Pour the onion and sausage mixture into the pan with the bread and mix well.
- Cover and bake for 15 minutes. Remove the foil and continue baking for 20-25 minutes or until the top is crispy.
Recipe adapted from Cooking Light
Amount Per Serving: Calories: 261Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 27mgSodium: 662mgCarbohydrates: 23gFiber: 2gSugar: 5gProtein: 9g
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