Cornbread and Sausage Stuffing
Cornbread and sausage stuffing is a perfect holiday side. Filled with sauteéd sausage, cornbread, celery, carrots, onions, and a bit of chicken stock.
Servings 4
Equipment
- Chef's knife
- Cutting board
- Sauté pan
- 9x13 baking dish
Ingredients
- 1 pound ground sausage
- 1 onion diced
- 2 carrots diced
- 2 celery sticks diced
- 3 garlic cloves minced
- 4 cups cornbread crumbled
- ½ cup chicken stock
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon Italian seasoning
Instructions
- Sauté the ground sausage over medium-high heat until they are almost done.
- Dice the onion, carrots, celery, and garlic. Add them to the sausage and cook until they are soft.
- Add the crumbled cornbread and chicken stock. Fold this all together. Be as gentle as possible so it doesn't become mush.
- Bake uncovered at 370 degrees for 20 minutes.
Notes
** Make sure not to over stir once you add the cornbread. You want it moist but not mush.