Cornbread Sausage Stuffing brings together crumbled cornbread, bread cubes, pork sausage, and buttery vegetables in a hearty side dish. Cornbread dressings are closely associated with Southern American cooking, while combining different breads gives this version a pleasing balance of textures. The handwritten recipe makes a generous 12 cups, suggesting a dish intended for a well-filled table. Onion and celery build a savory foundation, and chicken bouillon adds flavor with only a small amount of liquid. Beaten eggs help bind the mixture, while optional walnuts or pecans add a little crunch. It is an uncomplicated combination with plenty of character, equally welcome alongside a holiday turkey, roast chicken, or a comforting Sunday supper.
Ingredients
- ½ cup butter
- 2 cups celery (chopped )
- 1 cup onion (chopped )
- 1 chicken bouillon cube
- ⅔ cup hot water
- 5 cups cornbread (crumbled )
- 6 cups bread cubes
- ½ lb pork sausage (cut into small pieces)
- 1 tsp salt
- ¼ tsp black pepper
- 2 eggs (beaten)
- ¾ cup walnuts or pecans (chopped, optional)
Instructions
Step 1: Cook the vegetables
- Melt the butter in a large frying pan over medium heat.
- Add the celery and onion.
- Cook, stirring occasionally, until softened.
Step 2: Dissolve the bouillon
- Dissolve the chicken bouillon cube in the hot water.
Step 3: Combine the breads
- Place the crumbled cornbread and bread cubes in a large bowl.
- Add the bouillon liquid and the cooked celery-onion mixture.
- Toss gently to distribute the moisture.
Step 4: Cook the sausage
- Cook the sausage pieces in a frying pan until browned and cooked through.
- Add the sausage and its pan drippings to the bread mixture.
Step 5: Finish mixing
- Add the salt, pepper, beaten eggs, and optional chopped nuts.
- Mix thoroughly but gently.
Step 6: Bake as a side dish — added finishing method
- Preheat the oven to 350°F.
- Spoon the stuffing into a buttered 9 × 13-inch baking dish without packing it tightly.
- Cover and bake for 25 to 30 minutes.
- Uncover and bake for another 10 to 15 minutes, until the center is set and the top is lightly browned.
Tips
- Use slightly stale bread cubes so they retain some texture when mixed.
- Keep the cornbread in coarse crumbs for a stuffing with more distinct pieces.
- Choose mild pork sausage for a balanced flavor or a peppery variety for more heat.
- Add the optional pecans or walnuts for crunch and a richer flavor.
- For a softer baked stuffing, add a little extra broth before baking. This is an adjustment to the card.
- Mix gently after adding the liquid to avoid turning the breads into a paste.
- Add a little chopped sage or thyme if you enjoy herbal stuffing. Neither appears on the original card.
- Use the covered baking period for a softer center, then uncover to develop a lightly crisp top.
Nutrition
Calories: 270kcalCarbohydrates: 29gProtein: 7gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 58mgSodium: 690mgPotassium: 170mgFiber: 2gSugar: 6gVitamin A: 300IUVitamin C: 1mgCalcium: 95mgIron: 2mg