Sourdough Cornbread Sausage Stuffing
Slightly sweet and tender with layers of savory sausage and herbs, this homemade sourdough cornbread stuffing is the perfect side dish for any holiday meal! This version uses sourdough cornbread to make the most of your starter and is studded with dried cranberries and fresh apples for a little sweetness and tartness to balance the flavor. It's delicious!
Equipment
- 2 9x13 baking dishes
- Sharp knife
- 2 sheet pans
- Parchment paper
- Large bowl
- large skillet
Ingredients
- 2 batches sourdough cornbread cubed and dried out
- 1 lb sage sausage or breakfast or Italian sausage
- 4 celery stalks finely diced
- 1 yellow onion finely diced
- 2 eggs
- 2 cups chicken stock
- 2 tbsp minced fresh parsley
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1 tsp rubbed sage
- 1 large apple finely diced
- 1/2 cup dried cranberries
- 2 tablespoons unsalted butter
Instructions
Make the cornbread
- Make a double batch of my sourdough cornbread and allow it to cool to room temperature.
- Either that day or later in the week, cut the cornbread into cubes and arrange in a single layer on 2 sheet pans.
- Dry at 300 F until totally dry and crispy.
- Either make the stuffing right away or store the cornbread cubes in an airtight container until you're ready to bake.
Prepare the Stuffing
- In a large bowl, add the dried out cornbread cubes and apple pieces. Set to the side.2 batches sourdough cornbread, 1 large apple
- Preheat oven to 350 F.
- Place a large skillet on the stove over medium heat. Brown sausage and break it into small crumbles.1 lb sage sausage
- Move the sausage to the side in the pan and add the diced onion and celery. Sautee for 3-5 minutes or until they start to soften slightly.1 yellow onion, 4 celery stalks
- Add cranberries, butter, and spice mixture. Stir and allow the mixture to cook for an additional 5 minutes or until the butter melts.1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp dried thyme, 1 tsp rubbed sage, 1/2 cup dried cranberries, 2 tablespoons unsalted butter
- Transfer the cooked sausage and vegetable mixture to the large bowl with the cornbread. Add the chicken stock and whisked eggs. Stir to combine. (I recommend gently stirring with a wooden spoon or rubber spatula to keep from breaking apart the cornbread pieces.)2 eggs, 2 cups chicken stock
- Pour the cornbread stuffing mixture into the baking dish and compress gently to get it to fit in the pan.
Bake the stuffing
- Bake for approximately 40-50 minutes or until golden brown on top.
- Add fresh herbs for garnish and serve warm from the oven with your favorite holiday recipes.2 tbsp minced fresh parsley