Italian Sausage Stuffing Recipe
Savor this Italian sausage stuffing recipe, which is perfect for holiday feasts. It blends savory sausage, herbs, and cornbread, creating a must-try, comforting dish for family gatherings.
Servings: 12 servings
Calories: 161kcal
Ingredients
- 9 x13-inch pan of cooked cornbread I used Jiffy cornbread
- 1 pound Italian sausage
- 5 celery stalks sliced
- 1 large white onion diced
- 1 teaspoon rubbed sage
- ½ teaspoon dried thyme leaves
- ½ teaspoon dried rosemary
- ½ cup 1 stick unsalted butter
- 3 cups chicken broth
- Optional: garnish with fresh herbs
Instructions
- Preheat the oven to 350℉ and grease a 9x13” baking dish.
- Cut or tear the cooked cornbread into cubes and set aside.
- If the cornbread is moist, let it sit for a few hours or overnight until it starts to dry out. You can also place the cubes on a pan and bake them on low heat (about 200 degrees) until they dry out.
- In a large skillet, brown and crumble the sausage over medium-high heat. Drain the grease.
- Once the sausage has browned, add the celery and onions and cook for another 3-5 minutes or until the onions are translucent.
- Add the sausage mixture to the 9x13” baking dish along with the cornbread. Toss the ingredients to combine.
- Melt the butter and pour it into a mixing bowl along with the chicken broth, sage, thyme, and rosemary. Stir to combine the ingredients.
- Pour the liquid evenly over the cornbread and sausage in the baking dish.
- Bake it in the oven for 45-55 minutes or until it’s heated through and the top is golden brown.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days.
If the stuffing is too dry after baking add a little more broth.
If it is too moist, cover with aluminum foil and continue to bake a little longer.
Nutrition
Serving: 1 | Calories: 161kcal | Carbohydrates: 6g | Protein: 8g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Cholesterol: 26mg | Sodium: 565mg | Fiber: 1g | Sugar: 2g