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Cornbread and Sausage Stuffing

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“From Martha Stewart's magazine. Haven't tried this one. Here's a hint for baking extra stuffing, though: An hour or so before serving, moisten stuffing in pan with reheated broth (up to 1 cup). Bake, covered, 30 minutes, then uncover and bake until brown on top, 15-30 minutes.”
READY IN:
55mins
SERVES:
10-12
UNITS:
US

Ingredients Nutrition

  • 1 lb fresh pork sausage, casings removed, crumbled (plus optional giblets, diced)
  • 1 large onion, finely chopped (2 cups)
  • 3 stalks celery, finely chopped (1.5 cups)
  • coarse salt
  • pepper
  • 2 lbs prepared cornbread, cut into 3/4 inch cubes (12 cups)
  • 3 tablespoons finely chopped fresh sage
  • 3 large eggs, lightly beaten
  • 1 -2 cup chicken broth

Directions

  1. Preheat oven to 350*.
  2. In a large skillet, cook sausage (and giblets, if using) over med-high heat, stirring often, until browned and cook through, 5-8 minutes.
  3. Set sausage aside.
  4. To pan, add onion, celery and 1/4 Cup water.
  5. Reduce heat to medium; cook, scraping up browned bits with a wooden spoon, until veggies soften, about 10 minutes.
  6. Season generously with salt and pepper.
  7. Add sausage.
  8. Add cornbread, sage and eggs to sausage and veggies.
  9. Bring broth to a simmer in a small saucepan; pour 1/2 Cup over stuffing, and toss gently.
  10. If needed, add up to 1/2 Cup more broth, until stuffing feels moist but not wet.
  11. Stuff into turkey.
  12. Spoon remaining stuffing into a baking pan, and bake accordingly.

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