Thanksgiving Stuffing with Sausage and Cornbread

Published on Recipes

 

Active time:  50 minutes

Total Time 2 hours 20 minutes

 

  • ½ cup (1 stick) unsalted butter, plus more for pan
  • ½ pound day-old crusty country-style bread, torn into 3/4“ pieces
  • (about 5 cups)
  • ½ pound day-old cornbread, broken into ¾ inch pieces (about 5 cups)
  • 1 pound breakfast sausage links, casings removed or ground breakfast sausage mix, broken up
  • 2-1/2 cups chopped onions
  • 3 medium celery stalked, sliced
  • 2 large eggs
  • 2-1/2 cups low-sodium chicken stock
  • 1/2 cup chopped parsley
  • 2 tablespoons chopped sage
  • 1 tablespoon chopped thyme
  • 2 teaspoons chopped rosemary
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper

 

Preheat oven to 300 degrees.  Butter baking dish & set aside.  Arrange bread & cornbread in a single layer on a rimmed baking sheet.  Bake, tossing occasionally until completely dried out, 35-50 minutes.  Let cool on baking sheet & then transfer to a very large bowl.

 

Meanwhile, heat a large skillet over medium-high.  Break sausage into 1/2 inch pieces & cook, stirring often & breaking up into smaller pieces (about 1/4 “) until browned, 8-10 minutes.  Transfer to bowl with bread but DO NOT STIR

 

Heat remaining 1 stick butter in same skillet over medium-high.  Cook onions & celery until just browning, about 10 minutes.  Add to bowl with bread mixture & let cool.

 

Whisk eggs, broth, parsley, sage, thyme, rosemary, salt & pepper in a medium bowl.  Add to bread mixture & fold in gently until thoroughly combined.

 

Increase oven temperature to 350 degrees.  Transfer mixture to prepared dish, cover with foil & bake stuffing until a thermometer inserted reads 160 degrees, about 40-45 minutes.  Uncover & continue to bake until set & top is browned and crisped, 45-50 minutes more.

 

DO AHEAD:  Stuffing can be assembled but not baked 1 day ahead.

Cover & chill.  When ready to bake bring to room temp and bake according to recipe.  

 

TO MAKE STUFFING VEGETARIAN OMIT SAUSAGE & USE VEGETABLE STOCK INSTEAD OF CHICKEN