Cornbread stuffing is very Southwestern in its flavors. I made it to serve with our grilled turkey but it would honor any type of turkey, chicken or Cornish hen on Thanksgiving and Christmas.
This cornbread stuffing has an array of flavors — sweet, mild corn with Italian sausage, apples and walnuts. Add some herbs and spices and you are in business. This is guaranteed to please any crowd.
A good tip for this is to buy corn bread mix or ready made corn bread at the store. This will save you some time. However, making it at home is not at all complicated. Click here for a delish and easy recipe to make it yourself.
Bake it, cube it and toast it. Once you are mixing in everything be add your chicken broth sparingly — a little at a time. You do not want to turn this beautiful stuffing into a porridge.
I do not cook like stuffing my turkey as it takes longer to cook and I run the risk of drying up the breast meat. I also like my stuffing to have some texture and crunchiness to it as opposed to a bread pudding consistency. This is why I always cook it in a separate pan.
This corn bread stuffing is absolutely perfect for stuffing Cornish Hens as well.
Here is what you are going to need for this delightful corn bread stuffing:
4 cups diced corn bread
1 pound sweet or spicy Italian sausage
1 large yellow onion, diced
2 celery stalks, finely chopped
2 red apples, peeled and chopped
3/4 cup (95 grams) chopped walnuts
1 TBS chopped parsley leaves
1 teaspoon finely chopped sage leaves
1 teaspoon thyme leaves
4 tablespoons melted butter + 1 for softening the onion and celery
1 to 2 cups (125 to 250 ml) chicken broth
Salt & Pepper
Heat the oven to 350 degrees F (175 C). Arrange the cornbread on a rimmed backing sheet and place in oven. Bake until bread dries on all sides. Work in batches if necessary.
Cook the sausage and drain it. When you are doing this make sure you use a colander inside a bowl. Don’t drain the grease directly into your sink. Do not wipe your skillet.
Add a TBS of butter to the skillet and melt it. Add the onion and celery and saute for a few minutes until softened and translucent — about 5 minutes.
Place the cornbread in a bowl and add all of the ingredients, except for the chicken broth. Be gentle with the salt as you have salt in the sausage and the broth. Use as much black pepper as you want. Mix well. Add the chicken broth, a little at a time until bread is soaked through and stuffing is moist. Do not turn it into a mush.
Place the stuffing into a buttered 13×9 oven proof dish. Bake for 35 to 40 minutes until it is browned on top. Serve and enjoy!
CALORIES 243.67; FAT 19.46 grs (sat 6.55; mono 1.78; poly 3.70); PROTEIN 7.88 grs ; FIBER 1.63 grs; CARBS 10.99 grs; CHOLESTEROL 33.92 mg; IRON 0.71 mg; SODIUM 342.39 mg; CALCIUM 84.34 mg