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

1. Sauté the onions, celery and a pinch of salt and pepper in the olive oil for 3-4 minutes.
2. Add the sausage to the onions and celery, cook the sausage all the way through.
3. Fold in the crumbled cornbread.
4. Pour the stock over the mix, start with a cup and add the extra ½ cup if needed.
5. Sprinkle in the poultry seasoning, salt and pepper, mix everything together well.
6. Smooth out the mix in the pan and place in an oven at 350F for 20-25 minutes.
7. The top should be golden brown and crispy, but the inside should be soft and moist.