December 10, 2014

Traditional Sausage Cornbread Stuffing

What You’ll Need:

  • 2 loaves french bread
  • 1 lb. bulk breakfast sausage
  • 1 stick butter
  • 1 whole onion, diced
  • 2 cups celery, chopped
  • 4 cups chicken broth
  • 1/2 teaspoon thyme
  • 2 teaspoons rosemary
  • 3 teaspoons parley
  • salt and pepper to taste


Chop the loaves of bred into 1-inch cubes. Spread them out onto baking sheets and let them dry for 24 hours. If you didn’t do this, you can always pop the trays in a 275 degree oven for 10 or until hardened and dry.
Heat a skillet over medium-high heat. Brown the sausage and break up into small pieces. Remove from pan and set aside.
In the same skillet, melt 1 stick of butter. Add the onion and celery, cooking for a few minutes until onions are translucent.
Add 4 cups of chicken broth and bring to boil. Add your spices. Stir until combined.
Place all of the dried breadcrumbs into a large bowl. Gradually ladel broth into the bread, tossing lightly as you go. Keep gradually adding the broth mixture until gone or the bread has been saturated enough.
Taste the stuffing and add any more salt, pepper, or herbs if necessary.
Bake at 350 degrees for 20 to 25 minutes or until golden brown on top.