Cornbread & Sausage Stuffing

45 mins
Serves 1
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Directions

  1. 1Cut country bread and cornbread into three-fourths inch pieces.
  2. 2Cut country bread and cornbread into three-fourths inch pieces.
  3. 3Cut country bread and cornbread into three-fourths inch pieces.
  4. 4Place bread pieces on a baking sheet and bake to dry out.
  5. 5Place bread pieces on a baking sheet and bake to dry out.
  6. 6Place bread pieces on a baking sheet and bake to dry out.
  7. 7Transfer dried bread to a large bowl.
  8. 8Transfer dried bread to a large bowl.
  9. 9Transfer dried bread to a large bowl.
  10. 10In a heated pan, remove breakfast sausage casings and cook until browned.
  11. 11In a heated pan, remove breakfast sausage casings and cook until browned.
  12. 12In a heated pan, remove breakfast sausage casings and cook until browned.
  13. 13Transfer cooked sausage to the bowl with the bread.
  14. 14Transfer cooked sausage to the bowl with the bread.
  15. 15Transfer cooked sausage to the bowl with the bread.
  16. 16Dice onions and celery and add to the same pan with butter. Cook until translucent.
  17. 17Dice onions and celery and add to the same pan with butter. Cook until translucent.
  18. 18Dice onions and celery and add to the same pan with butter. Cook until translucent.
  19. 19Add the cooked onions and celery to the bread mixture.
  20. 20Add the cooked onions and celery to the bread mixture.
  21. 21Add the cooked onions and celery to the bread mixture.
  22. 22Chop parsley, sage, rosemary, and thyme.
  23. 23Chop parsley, sage, rosemary, and thyme.
  24. 24Chop parsley, sage, rosemary, and thyme.
  25. 25In a bowl with two eggs, add the chopped herbs and chicken broth; mix well.
  26. 26In a bowl with two eggs, add the chopped herbs and chicken broth; mix well.
  27. 27In a bowl with two eggs, add the chopped herbs and chicken broth; mix well.
  28. 28Add the herb mixture to the bread mixture and gently fold until combined.
  29. 29Add the herb mixture to the bread mixture and gently fold until combined.
  30. 30Add the herb mixture to the bread mixture and gently fold until combined.
  31. 31Season with salt and pepper.
  32. 32Season with salt and pepper.
  33. 33Season with salt and pepper.
  34. 34Transfer the stuffing to a prepared dish, cover with foil, and bake for 45 minutes.
  35. 35Transfer the stuffing to a prepared dish, cover with foil, and bake for 45 minutes.
  36. 36Transfer the stuffing to a prepared dish, cover with foil, and bake for 45 minutes.
  37. 37Remove the foil and continue to bake until the top is browned and crisp.
  38. 38Remove the foil and continue to bake until the top is browned and crisp.
  39. 39Remove the foil and continue to bake until the top is browned and crisp.

Ingredients

  • 2 slices country bread
  • 2 slices country bread
  • 2 slices country bread
  • 2 slices cornbread
  • 2 slices cornbread
  • 2 slices cornbread
  • 1 lb breakfast sausage
  • 1 lb breakfast sausage
  • 1 lb breakfast sausage
  • 1 onions
  • 1 onions
  • 1 onions
  • 2 stalks celery
  • 2 stalks celery
  • 2 stalks celery
  • 2 tbsp butter
  • 2 tbsp butter
  • 2 tbsp butter
  • 1 handful fresh parsley
  • 1 handful fresh parsley
  • 1 handful fresh parsley
  • 1 handful fresh sage
  • 1 handful fresh sage
  • 1 handful fresh sage
  • 1 handful fresh rosemary
  • 1 handful fresh rosemary
  • 1 handful fresh rosemary
  • 1 handful fresh thyme
  • 1 handful fresh thyme
  • 1 handful fresh thyme
  • 2 eggs
  • 2 eggs
  • 2 eggs
  • 1 cup chicken broth
  • 1 cup chicken broth
  • 1 cup chicken broth
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 pinch pepper

Equipment

knifebaking sheetlarge bowlheated panaluminum foil