Thanksgiving Cornbread Sausage Stuffing
Recipe type: Side Dish
Serves: 6-8
  • 1, 14 ounce package cornbread stuffing (I used Pepperidge Farm)
  • ½ pound Italian sausage (breakfast sausage would work, too)
  • 1 medium yellow onion, diced
  • 2 stalks celery, diced
  • 1 large apple, diced (doesn't matter what kind)
  • 1 cup chopped pecans, toasted
  • ½ cup dried cherries, chopped
  • 2 cups chopped kale
  • ¼ teaspoon salt (the sausage and stock already have a lot of salt in it. You can omit the salt entirely if you would like)
  • ½ teaspoon black pepper
  • 1½ teaspoons dried thyme (or whatever herb you like. Rosemary would be nice too)
  • 3 eggs
  • 2½ cups veggie or chicken stock
  • 12 tablespoons butter (divided - 8 melted, 4 solid)
  1. Preheat oven to 350 degrees and grease a 9x13 pan with butter; set side.
  2. Place a large pot over medium high heat and add sausage. Cook until almost cooked through, breaking it up into small chunks as it cooks. Add chopped onion and celery and saute until caramelized (turn up heat if needed to get some color on the veggies and sausage). Take off heat and let cool.
  3. Toast pecans in a saute pan over medium-low heat for a few minutes, stirring often to prevent burning.
  4. Add toasted pecans, apple, cherries & cornbread stuffing mix to the large pot with the veggies and sausage. Melt 8 tablespoons of butter and pour it into the pot and stir.
  5. In another bowl whisk together the chicken stock and eggs. Pour into the pot, add salt, black pepper and thyme and mix thoroughly. Pour into prepared buttered dish, dollop with additional 4 tablespoons of butter, cover, and bake for 30 minutes, remove cover and bake for an additional 15 minutes. To get a nice golden top, broil for additional 5 minutes.
You can switch up the ingredients in this recipe if you would like - add carrot or cranberries, take out the sausage and just make it vegetable, use a different bread, add different herbs, etc. As long as the base ingredients stay the same - the butter, stock and eggs, you can make the stuffing whatever you would like. The sausage and stock already have a lot of salt in it, so watch how much you season. If you don't use sausage, you may want to add ¼ - ½ teaspoon salt to make up for it for flavor.
Recipe by Stuck On Sweet at