Cornbread Stuffing

Cornbread stuffing ready to serve

Cornbread Stuffing



Recipe Info


Difficulty: Easy
Mess Level: Moderate
Yield: 10 Servings
Prep Time: 30 min
Cook Time: 1 hr

Ingredients


  • 3 Cups Stale Corn Bread Cubes (½ This recipe)
  • 3 Cups Stale White Bread Cubes
  • 1lb Breakfast Sausage
  • 6 Stalks Celery
  • 1 Medium Yellow Onion
  • 6 Fresh Sage Leaves
  • 1 Cup Stock
  • 1 ¾ Cup Milk
  • ¼ Cup Heavy Cream (May sub for milk or stock)
  • 2 Eggs
  • 1 teaspoon Oregano
  • 1 teaspoon Onion Powder
  • 1 teaspoon Garlic Powder
  • 2 teaspoons Poultry Seasoning plus more to taste
  • Salt to taste
  • Pepper to Taste

Directions


Note: Cube the bread in small pieces for best results.

  1. Preheat the oven to 350 Fahrenheit.
  2. Finely dice the onion and celery but don’t combine them. Chiffonade the sage leaves and then cut across them until they are finely minced.
  3. Heat a skillet to medium-high heat and brown the sausage until it is cooked through, breaking it up as you go.
  4. Remove the sausage with a slotted spoon and add the onion to the hot skillet, sauteing until translucent. Add butter or oil as needed for sauteeing.
  5. Add the celery and saute until soft. Remove from the heat and add salt and pepper to taste. Stir in the minced sage leaves.
  6. Measure out the stock, milk, and cream. Combine and then crack two eggs into the mixture and beat well.
  7. Salt and pepper the liquid mixture to taste, then add the oregano, onion and garlic powder, and poultry seasoning.
  8. In a large mixing bowl, toss the bread cubes with the sausage, then add the sauteed vegetables and mix well. Taste and add salt and poultry seasoning if needed. Pour 1 cup of the liquid mixture over the bread mixture. Use your hands to work it in and to break down some, but not all of the bread.
  9. Pour the bread mixture into a 9x13 casserole dish and spread evenly. Pour the remaining liquid evenly over the top, try to wet all of the bread. If will feel as if you’re drowning the mixture and that is alright.
  10. Bake the stuffing, uncovered, for 25 minutes. Bring it out and stir, pulling the wet mixture from the bottom so it can brown.
  11. Bake an additional 20 minutes and stir again. Carefully check for seasoning and adjust as needed.
  12. Bake an additional 10-20 minutes as needed to achieve your desired crispiness. If you like a very brown top you can increase the oven to 375 for the last 10 minutes of baking.
  13. Allow to rest 5 minutes before serving or hold warm till ready. Enjoy!

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@CleaverCooking
@CleaverCooking

Savannah Says...


  1. Does the bread have to be stale?

    1. Not necessarily...
      No, you can use fresh but keep in mind you may have a slightly different texture. The final product will still be delicious though!
  2. Why use half white bread?

    1. To add texture and flavor!
      The same reason this recipe calls for cream along with stock and milk. You could just use one, but we’re really bringing the flavor out in this dish by using all of them.
  3. How do I hold this warm with a turkey in the oven?

    1. Swaddle it like a baby or...
      Always a dilemma! You can cover it on the counter and reheat it while the turkey is resting. I have not tried the following method but you could transfer the stuffing to a pot on the stove (save the crockpot for the potatoes!) and heat, stirring frequently, when ready to serve.
  4. Can I make this ahead of time?

    1. What... You don't want 4000 dishes on Thanksgiving?
      You betcha! The stuffing reheats great. Just stir in a bit of stock while it’s heating if it seems a little dry. But we’re going to drown it in gravy anyways so I wouldn’t go crazy!

Ramblings of a Line Cook

Sometime this week I imagine my mother will be heading to the Price Chopper down the street from our house. And she will buy at least four boxes of Stove Top Stuffing along with potatoes, some form of dinner rolls, and the usual culprits that are overflowing the shelves this time of year.

I haven’t been home for Thanksgiving in a long time. We typically visit in between the holidays as it’s easier to travel and get time off work. This has led to a fascinating discovery of other peoples traditions, habits, and their fierce protection of “their stuffing recipe!”

An interesting consistency in Thanksgivings across Missouri, Colorado, and Louisiana is I don’t know a single person that stuffs their stuffing inside of the bird, I also don’t know anyone who calls it “dressing.” This year we’re in Portland, OR and I’m nervously waiting to see what forms of vegan/gluten-free stuffing appear this Thursday and whether or not they will be topped with Avocado.

Tony’s family has a sausage stuffing recipe that he has made religiously every year. The first Thanksgiving we spent together I went to the store with him, we bought all the ingredients: Sausage, celery, onion, poultry seasoning, and four loaves of the 99. cent white sandwich bread.

I was on board right up until the end. He sauteed all the vegetables, I cubed and removed the crust from all the bread, he browned the sausage, tossed it all together with the spices and it was tasting mighty fine! Then, to my horror, he poured in the milk and eggs and began squishing it all together. The cheap white bread mixed with the milk and eggs to form a glue that stuck to the vegetables and sausage like gum on a shoe.

I couldn’t do it, I shunned the stuffing! And to this day I require him to remove a portion of the mixture for me before he begins squelching the whole mixture together. Other people love it and I must just draw the conclusion that stuffing is a very personal thing. This cornbread stuffing recipe is my “Perfect” recipe. The dried cornbread is just crumbly enough to remind me of that Stove Top boxed mix I ate every year of my childhood. The browned edges add integrity to the dish and the flavors are fantastic. So take this recipe and make it your own. Everyone deserves to have a good stuffing recipe up their sleeve that they look forward to. Even if you squish it! Even if it’s gluten-free and has avocado.

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