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Sage Cornbread Stuffing

Cornbread and bread stuffing with sausage, sage-style aromatics, thyme, vegetables, and chicken stock.
Print Recipe
Course Side Dish
Cuisine American
Status To Try

Ingredients
  

  • 3 tablespoons butter
  • 1 pound sausage
  • 1 1/2 cups onion chopped
  • 1 cup celery chopped
  • 1 cup green pepper chopped
  • 1 tablespoon garlic
  • 1 pan cornbread
  • 3 slices bread cut into 1/2-inch pieces
  • 1/2 cup green onion chopped
  • 1/3 cup parsley
  • 2 tablespoons thyme
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 eggs beaten
  • 1 to 2 cups chicken stock

Instructions
 

  • Preheat oven to 350°F and grease a 13 x 9-inch baking dish.
  • Brown the sausage. Add onion, bell pepper, celery, and garlic and cook 2 minutes. Remove from heat and transfer to a bowl to cool.
  • Crumble the cornbread into the bowl. Add the remaining ingredients and moisten with chicken stock, taking care not to overmoisten.
  • Bake covered for 35 minutes. Uncover and bake an additional 15 minutes.
Keyword cornbread, Dressing, sides-vegetables, Thanksgiving
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