Description
This cornbread and sourdough stuffing with sausage, red onion and fresh herbs is perfect for your holiday table, but will be a popular side dish for any Sunday family dinner throughout the cold months.
Ingredients
Scale
- 1 lb sweet Italian sausage, casings removed
- 5 cups cornbread, cut into 1-inch cubes
- 5 cups sourdough bread, cut into 1-inch cubes
- 1 1/2 cups celery, chopped (about 3 stalks)
- 1 1/2 cups red onion, roughly chopped
- 2 tsp coarse salt
- 2 tsp freshly ground black pepper
- 3 garlic cloves, chopped
- 4 large eggs
- 1/2 cup flat leaf parsley, finely chopped
- 2 tsp thyme leaves, picked
- 1/2 cup salted butter
- 1 1/2 cups chicken broth
- 1 cup heavy cream
Instructions
- Preheat oven to 375 degrees. Spray a 9×13-inch baking dish with nonstick cooking spray. Set aside.
- In a large skillet over medium-high heat, cook Italian sausage until browned and no longer pink, breaking up the meat into medium chunks.
- Using a slotted spoon, remove sausage to a large bowl.
- Add the cornbread and sourdough cubes.
- Drain remaining fat from skillet and add the 1/2 cup butter. Melt butter over medium-high heat.
- Add the celery, red onion, salt, and pepper. Cook for 5-7 minutes until slightly softened and translucent.
- Add the garlic and continue to cook for 1 minute. Add vegetable mixture to sausage/bread mixture.
- In a medium bowl, whisk together one cup chicken broth, heavy cream, eggs, parsley, and thyme leaves.
- Pour mixture over bread mixture and toss lightly until well mixed.
- Pour entire mixture into prepared dish. Drizzle with remaining 1/2 cup broth. Cover dish tightly with foil and bake for 30 minutes.
- Uncover and bake for 30 minutes more, until lightly browned and bubbling. Let stand 10 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: fall food, holiday food, Side Dish, Thanksgiving Dinner
- Cuisine: American