Smoked Sausage Cornbread Stuffing
Total Time1 hr 35 mins
Skill LevelIntermediate
Servings12
Total Time1 hr 35 mins
Skill LevelIntermediate
Servings12
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AboutNo festive meal is complete without a side of savory stuffing. Try this Southern-inspired version with rich Eckrich® Smoked Sausage, sweet apples and tasty cornbread for a dish loaded with delicious flavor and texture.
Let's CookFollow the directions below, fire up the kitchen, and get cooking! For the love of meat.
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Recipe by
Ingredients
28 oz. Eckrich Smoked Sausage, diced 1/2 cup(s) unsalted butter 2 whole large sweet onions, finely chopped 6 stalks celery, trimmed and finely chopped 2 whole large red apples, cored and finely chopped 2 Tbsp. chopped fresh sage leaves 1 Tsp. fresh thyme leaves 6 large eggs 14 oz. pkg. stuffing mix 12 - 16 oz. loaf of prepared cornbread (homemade or store-bought) 10 cup(s) low-sodium chicken broth 2 Tsp. freshly ground black pepper 1 Tsp. kosher salt
Directions
1PREHEAT oven to 350°F. Light coat two 3-quart baking dishes with butter or oil.
2MELT butter in a large, heavy skillet over medium-high heat. Add sausage, onion, celery, and cook, stirring frequently, until vegetables are soft, about 5 minutes. Add apples, sage and thyme and continue cooking for 5 minutes. Remove from heat and let cool slightly.
3WHISK eggs in a large mixing bowl. Stir in contents of skillet, stuffing mix, and chicken broth. Crumble corn bread into bowl and stir in pepper and salt until well-combined. Transfer mixture to prepared baking dishes. Do ahead: The dressing can be prepared up 24 hours in advance, just cover and refrigerate. Bring to room temperature before baking.
4BAKE dressing uncovered for 75 minutes, until top is golden-brown and the center is set.
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