Most people associate having stuffing around the holidays. This Sausage Cornbread Stuffing recipe will have you making this side dish more often than not. Because this recipe incorporates meat into it, you could round this off as a meal with a salad to complete.
1 package of Jones All Natural Roll Sausage
2 tablespoons of unsalted butter
1 large onion, chopped
3 stalks of chopped celery
1 teaspoon of dried thyme
¼ teaspoon of kosher salt
1 teaspoon of crushed black pepper
3 teaspoons of Bell seasoning
8 fresh sage leaves, chopped roughly
1 and 1/2 cups of low sodium chicken stock
6 cups of cornbread, crumbled
Preheat your oven to 350 degrees. Coat a casserole dish with cooking spray. Set aside.
In a heavy skillet, add the two tablespoons of butter and cook the sausage until it is completely brown. Break up the meat as it cooks.
Add to the pan the chopped onion, celery, thyme, salt, pepper, sage leaves and Bell seasoning. Cook for 15-20 minutes, stirring frequently. Add the chicken stock and stir. Turn off the heat.
Add the crumbled cornbread and combine the cooked mixture. Pour into the coated casserole dish and cook in the preheated oven for 1 hour.
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