Cornbread and Sausage Stuffing
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Ingredients
for
10
- Ingredients
- 12 cups Corn Biscuit (cut into 1)
- 24 ozs Andouille (or chorizo)
- 2 Tbsps unsalted butter
- 2 small onions (diced)
- 3 ribs Celery (diced)
- 2 Tbsps fresh Sage (minced)
- 2 cloves garlic cloves (minced)
- 1 tsp salt
- 1 tsp Black pepper
- 4 cups low-sodium Chicken broth
Product recommendation
Stuffing can be refrigerated overnight. Allow to sit at room temperature about 30 minutes before baking.
Preparation steps
1.
Preheat oven to 400 degrees. On two baking sheets evenly spread cornbread cubes. Bake until slightly crisp, 15 to 20 minutes. Set aside to cool.
2.
In Dutch oven brown sausage over medium high heat, stirring occasionally, 5 to 7 minutes. Remove from pan to a plate lined with paper towels. Drain fat from pan. Add butter, onions and celery to pan and cook for about 5 minutes or just until soft. Stir in sage, garlic, salt and pepper and cook for an additional minute. Add broth and sausage to the pan and stir. Add cornbread and mix gently until liquid is absorbed. Cover Dutch oven with lid and let rest for 10 minutes.
3.
Remove cover from Dutch oven and bake until stuffing top is golden brown and crispy, about 30 minutes.
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