Day 2 of my 10 days of Thanksgiving sides & desserts! Today, I bring you the most coveted side dish of every Thanksgiving meal. The stuffing!
This stuffing is the best stuffing I’ve ever had. It’s a pretty bold statement but I have several family members that can attest to this and so can Jason. I’ve had my fair share of stuffing and most of them are typically all the same with the ingredients varying here and there, but when I made this last year for Thanksgiving, my dad declared that this was his “favorite, by far,” and he also said that it was the best Thanksgiving meal he’s ever had.
The ingredients in this stuffing are so simple but they MAKE the stuffing. The cornbread is my favorite part. The sweet and crumbly texture is scattered throughout every bite and the breakfast sausage brings out the flavor of the stuffing. I’ve never been a fan of actually stuffing the bird – so I guess you could call this dressing – but whatever you call it, this will be a winner at your table. I’m being asked to make it this Thanksgiving in Atlanta. I can’t wait to share with them this dish. I will never make stuffing/dressing any other way!
I stuff my face with this stuffing (ha). It’s probably the side dish that I eat the most on Thanksgiving. I’m obsessed.
Cornbread and Sausage Stuffing
- 1/2 loaf of sourdough bread, cubed
- 6 oz baked cornbread, cubed
- 1 stick of unsalted butter
- 1/2 large onion, diced
- 3 stalks celery, diced
- 2 carrots, diced
- 5 oz baby bella mushrooms, sliced
- 2 cloves garlic, minced
- 1 3/4 cup chicken broth
- Handful of fresh parsley, chopped
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh sage, chopped
- 1/4 tsp dried thyme
- Salt and pepper, to taste
- 1 lb breakfast sausage
- Preheat oven to 350 degrees and place cubed sourdough & cornbread on a baking sheet. Bake for 25 minutes until they're lightly toasted and golden. Remove and set aside. Keep oven temperature.
- In the meantime, while the bread is toasting, sauté your veggies (onions to garlic cloves) with the stick of butter in a large skillet. Sauté until veggies are soft and tender, about 10 minutes. Then stir in all the herbs and chicken stock. Let simmer while you cook the sausage in a separate skillet.
- Brown the breakfast sausage in a separate skillet. Drain and add to the veggie mixture and turn off the heat.
- Add your toasted bread to a large bowl and carefully pour the chicken stock mixture over the bread. Using a spatula, gently toss the mixture until all is incorporated and not much liquid remain.
- Pour the contents of the bowl into a large casserole dish. I used a 2 1/2 quart oval casserole dish.
- Bake, uncovered, for 25-30 minutes, until lightly brown on top.
- Remove and serve!
- If you have leftovers, place in airtight container in the refrigerator for up to 5 days.