Classic Cornbread Stuffing/Dressing
Submitted By: Paula L.
Ingredients:
1 lb baked and cooled Cornbread (boxed or homemade) - cut into 1 inch cubes (apx 6 Cups)
1 lb Italian Sausage Meat
3 Stalks Celery - diced
1 Medium Onion - diced
¾ Cup Low Sodium Chicken Broth
¼ Cup Whole Milk
2 Tbs Unsalted Butter + more to butter baking dish
1 Tbs Extra Virgin Olive Oil
2 tsp Fresh Thyme Leaves - rough chopped
2 tsp Fresh Sage - minced
2 Large Eggs - beaten
Kosher Salt to taste
Fresh Ground Black Pepper to taste
-OPTIONAL GARNISH-
¼ Cup Flat Leaf Parsley - rough chopped
Preparation:
- Preheat oven to 375ºF
- Heat oil in a large skillet over medium heat until shimmering - Add sausage meat and cook (making sure to break it up as you go) until browned and cooked through (apx 8 minutes) - Using a slotted spoon, transfer the sausage meat to a large mixing bowl
- Add the 2 Tbs of butter to the same skillet and allow to melt - Add the celery and onion and sauté until slightly softened (apx 5 minutes) - Add thyme and sage and thoroughly combine - Season with salt and pepper to taste (apx 1 tsp salt and ½ tsp pepper) - Thoroughly combine
- Add the chicken broth to the skillet to deglaze using a rubber/silicone spatula to scrape up the 'brown bits' from the bottom of the skillet - Transfer the mixture to the mixing bowl with the browned sausage meat
- Add the cornbread pieced and, while gently folding, slowly add the milk (you want the mixture to be moist but not wet so adjust amount as needed) - Fold in the egg until thoroughly combined
- Butter a 8"X8" baking dish or 2 ½ quart casserole - Transfer the mixture to the buttered dish and gently 'spread' into a single layer
- Place in the center of the oven and allow to bake until the top is golden brown and the stuffing/dressing is 'set' in the center (apx 30 minutes)
- Garnish with parsley if desired - Serve hot
