Southern-Style Chicken Sausage and Buttermilk Cornbread Stuffing
- 1 (8-inch square) pan prepared cornbread from Whole Foods Market
- 1 pound hot Italian-style chicken sausage (or a mixture of hot and mild)
- 1/2 cup (1 stick) unsalted butter, divided
- 1 large yellow onion, chopped
- 3 stalks celery, chopped
- 3 cloves garlic, finely chopped
- 1 Granny Smith apple, peeled, cored and finely chopped
- 2 tablespoons dried sage
- 1 teaspoon dried thyme
- 1 1/2 cup chicken broth, plus more if needed
- 1/3 cup toasted pine nuts
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Cut cornbread into cubes and spread out on a baking sheet to dry overnight or toast in a 300°F oven for one hour.
Preheat oven to 375°F. Heat a skillet over medium heat. Add sausage and break up using a spatula. Cook until browned, 5 to 7 minutes. Remove from pan using a slotted spoon and place on a paper towel-lined plate to drain.
Remove drippings and add 4 tablespoons of the butter to the pan and heat over medium heat. Add onion, celery and garlic. Cook until the onions are soft, about 4 minutes. Add apples, sage and thyme. Cook 2 to 3 minutes, until apples are softened. Stir in sausage.
Place dried cornbread in a large mixing bowl. Stir in sausage mixture, pine nuts, salt and pepper. Add just enough broth to moisten the cornbread, about 1 1/2 cups. Spread into a 9-by-13-inch baking dish. Cut remaining 4 tablespoons butter into small pieces and place on top of stuffing. Bake 35 minutes.
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- 1 (8-inch square) pan prepared cornbread from Whole Foods Market
- 1 pound hot Italian-style chicken sausage (or a mixture of hot and mild)
- 1/2 cup (1 stick) unsalted butter, divided
- 1 large yellow onion, chopped
- 3 stalks celery, chopped
- 3 cloves garlic, finely chopped
- 1 Granny Smith apple, peeled, cored and finely chopped
- 2 tablespoons dried sage
- 1 teaspoon dried thyme
- 1 1/2 cup chicken broth, plus more if needed
- 1/3 cup toasted pine nuts
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper