Holidays = stuffing. Stuffing = holidays.
It’s just part of the deal. There’s no getting away from it. Stuffing is just as important as the Turkey or the ham or the roast. It’s what I go back for seconds for and it’s what compliments every other dish on the plate.
It needs to be good. And pretty!
Yes, I think stuffing it pretty. It’s a casserole which isn’t always the most eye appealing dish, but with herbs, spices, and pretty ingredients like cherries, stuffing can look beautiful.
I love the colors of this Cornbread Thanksgiving Stuffing. Like…I want to wear it or something.
It’s packed full of yummy ingredients like dried cherries, crisp apple, crunchy celery, Italian sausage and cornbread.
Yes, cornbread! I used Pepperidge Farms prepared cornbread stuffing mix – it’s more like bread crumbs but that makes sense because cornbread is crumbly, right? I LOVED it! It was a nice twist on a traditional stuffing. However, if you don’t like cornbread, you can use the traditional stuffing mix (I would use Pepperidge Farm), or you could use day old bread of any kind – a loaf or a baguette would work, just cut into 1 inch pieces.
Oh and if you don’t like the sausage or the cherries or whatever, take them out and add whatever you want. Stuffing is so versatile. As long as the binding ingredients stay the same – the butter, egg and stock. You should be good to go!
Happy Thanksgiving!
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- 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)
- Preheat oven to 350 degrees and grease a 9x13 pan with butter; set side.
- 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.
- Toast pecans in a saute pan over medium-low heat for a few minutes, stirring often to prevent burning.
- 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.
- 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.
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