HOW TO MAKE CORNBREAD STUFFING: Greetings everyone, welcome back! Today, we will be exploring a holiday classic recipe. I’m not sure whether you refer to it as stuffing or dressing, but I do know that this recipe is a guaranteed hit among the crowd.
Now let’s get started. To begin, we will prepare homemade stock using smoked turkey legs, vegetables (such as carrots, celery, and onions), and two quarts of chicken broth. The objective here is to extract maximum flavor from the ingredients, so feel free to add any veggies you have in your fridge.
Garlic and bay leaves can also be used. Two tablespoons of Better Than Bouillon chicken base should be added for extra flavor. I highly recommend preparing your own stock for Thanksgiving. On the morning of the event, I usually make a large pot of stock to use in my collard greens, stuffing, and anything that requires chicken stock. Once you have extracted all the flavors from the pot, strain the stock and set aside four cups for later use.
Next, dice up the vegetables. Begin with two stalks of celery, roughly chopped, and one yellow onion, try to make it about the same size of that celery that way it cooks the same. Although the vegetables should be diced relatively finely, ensure that the celery and onions are of similar size.
We’ll be using sage as well, so chop about three leaves of sage. You can also add rosemary or thyme, or any other herbs and spices that complement the stuffing perfectly. As always, you can find the simplified version of the recipe and ingredients below.
Let’s get cooking!
Now, we’re going in our Dutch oven with about one stick of butter. I’m using Kerry-gold grass-fed butter here, it’s a little bit healthier for you and it’s super delicious. we’re also going to add in two pounds of Jimmy dean sausage, you can use the breakfast blend, the sage blend, or the natural blend either of those three works perfectly fine.
And at this point you just want to get some nice browning on your sausage, so allow the butter to kind of do its thing there.
Once you start to see that it’s no longer pink, go ahead and add in the vegetables and the sage along with a fourth cup of chopped parsley as well. just add a bit of freshness to the recipe and mix everything until it’s well combined, your house is smelling like thanksgiving right now we’re adding in one tablespoon of garlic paste this recipe is absolutely packed with flavor! I can’t wait for you guys to try it!
adding in a dash of thyme (here you can use fresh thyme if you like), dry thyme works perfectly fine as well. One tablespoon of ”Better Than Bouillon Chicken or turkey base, or vegetable base (whatever you can find at the store). Give that a nice mix and allow those flavors to come together.
Now, we’re adding in two cups of our chicken stock, reserving the other two for a little bit later.
Next up, it’s time to add in the bread. Personally, I’m using a combination of half cornbread and half herb-seasoned white bread, but feel free to use any type of bread that you prefer.
Alternatively, you could make your own breadcrumbs, but I find that the pre-made ones from Pepperidge Farm work just fine. If you’re interested, I have a fantastic cornbread recipe that would be ideal for this dish.
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You could even make it the night before and substitute it for the Pepperidge Farm cornbread. The total amount of bread should be around two pounds. Initially, it might seem like too many breadcrumbs, but as they soak up all that flavorful stock, they’ll come together nicely.
Toss in another handful of breadcrumbs or bread cubes if necessary. Also, I should mention that I keep referring to this dish as stuffing, but technically, since it’s not being stuffed inside the turkey, it’s actually dressing.
We’ll add the remaining two cups of chicken stock and taste the stuffing for seasoning. It’s essential to adjust the seasoning before adding eggs, which we’ll add shortly. A pinch of salt, pepper, garlic, onion powder, or Italian seasoning would complement the dish. Once you’re satisfied with the seasoning, fold in the eggs.
This stuffing is incredibly moist and rich in flavor, thanks to the stock and sausage. If you prefer, you can substitute the pork sausage with turkey or chicken sausage.
Preheat the oven to 350 degrees, and butter a casserole dish. Alternatively, you can use a foil pan to avoid washing dishes. Transfer the stuffing mixture into the dish, which should yield around ten to twelve servings.
Bake for approximately 45 minutes or until the internal temperature reaches 160 degrees. Allow the stuffing to cool for about 20 minutes before serving to avoid burning your mouth.
So much flavor is packed in this dish. Time for the moment of truth. Mmm, it’s so good, guys. Happy Holidays, and Happy Thanksgiving! Please let me know what you think of the recipe and remember to share the recipes with your friends using the social media buttons below. Thank you for your continued support!
HOW TO MAKE CORNBREAD STUFFING SIMPLE RECIPE
- 2 bags Pepperidge Farms Cornbread Stuffing Mix
- 1/2 bag Pepperidge Farms White Bread Stuffing Mix
- 2lbs Jimmy Dean Breakfast or Sage Sausage
- 1 tbsp Better Than Bouillon Chicken Base
- 1 yellow onion – diced
- 3-4 stalks of celery – diced
- 4 cups stock (homemade preferably)
- 3 eggs
- 1/2 cup chopped parsley
- fresh sage (3-4 leaves diced)
- salt, pepper, garlic, onion powder, Italian seasoning
1 ) In a large pot, melt butter over medium heat. Add sausage and crumble with a spoon or spatula. Cook until no longer pink. (6-8 minutes)
2 ) Next, Add 1 tbsp chicken base and stir to combine. Then add diced veggies, garlic paste, and fresh herbs. Mix to combine ingredients. Taste and adjust seasoning if needed. Cook until veggies are tender (8-10 minutes)
3 ) Add most of your chicken stock and turn the heat off. (reserve 1/2 cup or so to thin the mixture later as needed)
4 ) Add your bread crumbs. It will seem like a lot at first but the bread will begin to absorb the moisture. Fold this together and then taste one last time before adding eggs. Once the stuffing has the flavor you want, whisk your eggs and add to the stuffing along with chopped parsley.
5 ) Spray the casserole or baking dish with cooking spray and add stuffing to it. Bake at 350 degrees for 45-60 minutes or until browned on top and registers at least 150 degrees internal temp.
[…] You can make this recipe ahead, but I would try to make it on the same day, warmed in the oven before serving or making cornbread stuffing. […]