Cornbread-Sausage Stuffing
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Cornbread-Sausage Stuffing
Serves 8-10
1 ½ Tbsp oil
1 medium onion, chopped
2 stalks celery, chopped
¾ tsp salt
1 tsp dried chopped sage
¾ lb ground pork sausage
¾ cup chopped pecans
5 cups cubed cornbread
1 cup chicken broth
¼ cup chopped parsley
Preheat oven to 350°.
In a large skillet, heat oil, then add onion and celery. Saute for 5-7 minutes, until soft and translucent. Season with salt and sage, then transfer to a bowl and set aside.
Brown sausage in the now empty skillet. Transfer cooked sausage to a large bowl. Add the onion-celery mixture, pecans, cornbread, and chicken broth. Gently mix together. Pour into a 9×13 baking dish and bake, uncovered, in the preheated oven for 40 minutes, until the top is golden brown and the liquid has been absorbed. Sprinkle with parsley and serve warm.