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Cornbread Stuffing Recipe
by Cooking with CJ
Recipe Ingredients
- 24 oz cooked cornbread (crumbled and browned off in the oven for 20 minutes)
- 16oz package of sage sausage
- 1 ½ cups chicken or turkey stock
- ½ cup diced celery
- ½ cup diced white onion
- ½ tablespoon minced sage
- 1 teaspoon poultry seasoning
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ tablespoon olive oil
Recipe Directions
- Sauté the onions, celery and a pinch of salt and pepper in the olive oil for 3-4 minutes.
- Add the sausage to the onions and celery, cook the sausage all the way through.
- Fold in the crumbled cornbread.
- Pour the stock over the mix, start with a cup and add the extra ½ cup if needed.
- Sprinkle in the poultry seasoning, salt and pepper, mix everything together well.
- Smooth out the mix in the pan and place in an oven at 350F for 20-25 minutes.
- The top should be golden brown and crispy, but the inside should be soft and moist.
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