Cornbread Stuffing with Sausage GUEST BLOG

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 Another recipe from What's Gaby Cooking made by my daughter for friendsgiving. She raved about how good it was and we are once again the beneficiary of the leftovers!


Ingredients

  • 6 cups cubed cornbread (I used a store-bought mix)
  • 1/2 lb sausage
  • 2 cups chopped celery
  • 1 cup finely chopped onion
  • 1/4 cup chopped parsley
  • 3 tablespoons chopped sage
  • 3 tablespoons chopped oregano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1 cup chicken broth
  • 1 egg, lightly beaten
  • 1 cup shredded monterey jack cheese

Instructions

  • To toast cornbread, bake at 400°F for 10 minutes until golden brown. Remove and reduce oven heat to 325°F
  • Cook sausage, celery and onion in a large skillet over medium high heat for 8-10 minutes or until sausage is thoroughly cooked, stirring frequently; drain excess fat. Spoon into a large bowl.
  • Add cornbread, herbs and seasoning; mix lightly. Add broth and egg; mix just until blended. Stir in shredded cheese.
  • Spoon into lightly greased 2-quart casserole or soufflé dish; cover and bake for 45 minutes or until thoroughly heated, uncovering after 35 minutes to brown the top. Serve as needed.

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