Cornbread Sage Stuffing
8
servings
25 min
PREP TIME
1 hr 05 min
TOTAL TIME

Ingredients

4 cups cubed 1/2 inch French or Italian bread

4 cups cubed 1/2 inch prepared cornbread

1/2 pound bulk pork sausage

1 small (1/2 cup) onion, chopped

1 rib (1/2 cup) celery, chopped

1 1/2 teaspoons dried rubbed sage

1 1/2 teaspoons dried thyme leaves

1/2 cup Land O Lakes® Butter melted

1 (14-ounce) can chicken broth

1 large Land O Lakes® Egg lightly beaten

How to make

  1. STEP 1

    Heat oven to 375°F. Butter 2 1/2-quart casserole or baking dish; set aside.

  2. STEP 2

    Place French bread cubes onto ungreased 15x10x1-inch baking pan. Bake 10-11 minutes, stirring once, or until lightly toasted. Add cornbread cubes to pan; continue baking 10-11 minutes, stirring once, or until all cubes are toasted and dry. Cool completely.

  3. STEP 3

    Cook sausage in 10-inch nonstick skillet over medium-high heat 3-5 minutes or until sausage is no longer pink; drain. Add onion and celery; continue cooking 2-3 minutes until vegetables are tender. Place toasted bread cubes and cornbread cubes into bowl. Add sausage mixture, sage and thyme to bread cube mixture; toss to mix well. Add butter, broth and egg; stir until well mixed.

  4. STEP 4

    Spoon dressing into prepared casserole dish. Bake 35-45 minutes or until heated through and top is crispy.

Tip #1

Use your favorite mild or spicy sausage for this recipe.

Nutrition

290Calories
21Fat (mg)
80Cholesterol (mg)
740Sodium (mg)
17Carbohydrates (g)
1Dietary Fiber
7Protein (g)

Reviews

Explore reviews from
our online community

  November 13, 2014

Sage or Thyme ???

— says Ann
Helpful?
Test Kitchen Comment November 19, 2014

Hi Ann, Thanks for the heads up - our mistake! There should be 1 1/2 teaspoon of dried rubbed sage in addition to the thyme.

— says mallory
  November 13, 2012

Very, very tasty and relatively easy to make.

— says ANNA R.
Helpful?
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