- 8 c cubed cornbread (we recommend our honey herb cornbread recipe)
- 1 lb sausage
- 1 c diced tomatoes
- 1 c chopped celery
- 1 c carrots- shredded or diced
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 TBSP each: sage, parsley, thyme OR 1 TBSP poultry seasoning
- 2 eggs
- 2-1/2 - 3 c chicken stock
- 5 TBSP melted butter
PREP:
Preheat oven to 325° F. Pour cubed cornbread on baking sheet, bake for about 20 minutes or until cubes are dried. Set aside.
In a skillet, brown sausage. Remove from skillet and set aside.
In the same skillet, cook onions, celery, and carrots in grease from sausage about 5 minutes on medium heat or until onions are translucent.
Add chopped fresh herbs (or poultry seasoning). Cook for about 2 more minutes.
In a medium bowl, whisk together 2 cups of stock and both eggs.
ASSEMBLY:
Place cornbread cubes into large bowl. Add sausage, vegetable and herb mixture, and egg & broth mixtures. Fold together until combined.
Pour into an oiled 3-quart baking dish. Pour melted butter over top. Cover baking dish with foil. Bake 30 minutes.
Remove from oven and remove foil. If stuffing seems too dry, add more stock as needed.
Increase oven temperature to 375° F. Bake uncovered for an additional 15-20 minutes or until golden brown on top. Serve with your favorite main dish or enjoy on its own!
