Side dishe for 16
Cornbread Stuffing
Bake homemade cornbread, then combine it with sausage, vegetables, herbs, broth, and eggs before baking the stuffing.
$0.83per serving $
120 minstart to table
16servings
Ingredients
- olive oil spray
- 1 cup course yellow cornmeal
- 1 cup all-purpose flour
- 3 1/2 tsp baking powder
- 1 tsp kosher salt
- 1 cup fat-free milk
- 3 tbsp honey
- 3 tbsp neutral tasting oil such as canola
- 3 large eggs
- 1 tbsp neutral tasting oil such as canola
- 14 oz raw sweet chicken sausage
- 2 large onions
- 3 cups chopped celery
- 3/4 cup chopped fresh parsley
- 2 tbsp chopped fresh thyme
- 1/4 cup chopped fresh sage
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 2 1/2 cups reduced-sodium chicken broth
- 2 large eggs
Steps
- Heat the oven to 400 F and spray a 9-inch square pan with olive oil spray.
- Whisk the cornmeal, flour, baking powder, and salt, then stir in the milk, honey, oil, and three eggs.
- Spread the batter in the pan and bake for 20 to 25 minutes, until firm; cool and cut into cubes.
- Cook the sausage in a large skillet over medium heat for 8 to 10 minutes, breaking it apart until it reaches 165 F.
- Cook the onions and celery in the skillet for 8 minutes, then stir in the parsley, thyme, sage, salt, and pepper.
- Heat the oven to 350 F, combine the cornbread, sausage mixture, broth, and two eggs in a 9-by-13-inch pan, and bake for 35 to 40 minutes until set.
Main ingredient on sale this week? See what to make with chicken or turkey sausage on sale.
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