Cornbread and Sausage Stuffing

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Servings: 4 Prep: 15 min Cook: 30 min Dairy Free Gluten Free Homestyle Oven Thanksgiving Added about 1 month ago Updated about 1 month ago

Ingredients

1 pound ground pork sausage 1 large onion 3 stalks celery 2 tablespoons fresh sage ¼ cup flat-leaf parsley 2 tablespoons extra virgin olive oil, or bacon fat ¾ teaspoon sea salt, or to taste ½ teaspoon ground black pepper 1 pound cornbread 3 large eggs 1 cup chicken broth, or vegetable broth

Instructions

1. Preheat oven to 350F. Cook sausage over medium heat in a skillet and break up in pieces using a wooden spoon. When cooked, transfer to a mixing bowl.

2. Peel onion. Chop onion, celery, sage, and parsley.

3. Heat extra virgin olive oil or bacon fat in the skillet and add onion and celery and cook, stirring frequently until the vegetables are tender, about 5 minutes.

4. Add chopped parsley and sage leaves, and stir well until the flavors are incorporated. Season with salt and freshly ground black pepper.

5. Transfer the mixture into the bowl with the sausage.

6. Add cubed, dried cornbread to the mixing bowl. Whisk eggs and chicken/vegetable broth and pour over the cornbread and sausage mixture.

7. Toss gently until all ingredients are wet.

8. Transfer to a greased baking dish and bake for 30-35 minutes until top is golden brown. Serve warm and enjoy!