Cornbread Stuffing Recipe

With a 60/40 ratio of cornbread to Italian bread this perfect cornbread stuffing recipe is the perfect combo of sweet and savory. We stud the base with salty italian sausage, sweet dried cranberries, fresh herbs and alll the buttery onion, garlic and celery. A classic done right!

Course Side Dish

Cuisine American

Keyword stuffing, corbread stuffing

Prep Time 1 1

Cook Time 45

Servings people

Calories 459kcal

Author Nicole

Cost $20

Ingredients

8 cups cubed day old Italian or ciabatta bread see notes
5 cups cubed day old Italian cornbread see notes
1 medium onion, chopped
2 large garlic cloves, minced
2 1/2 cups diced celery
1 stick unsalted butter
1 lb sweet Italian sausage
3 tsp kosher salt, divided
2 tbsp fresh sage, chopped
1/2 cup dried cranberries
2 1/2 - 3 cups chicken stock
2 large Eggs

Instructions

The day or two before: Cube day old or fresh Italian bread and cornbread. Spread on two large baking sheets and let the bread sit out at room temperature for at least 24 hours and up to 48 hours. IF you don't leave the bread out and need it dry the day of, preheat oven to 325 degrees. If you haven't already, cube bread. Transfer cubed bread to two large baking sheets, bake for 15-20 minutes, stirring every 5-6 minutes until the bread is toasted and dry. Similar to stale bread. Let cool completely, then transfer to a very large mixing bowl or stock pot. Increase the temperature on the oven to 350 degrees.
Grease a 9x12 baking dish.
Add sausage to a large skillet. Brown sausage in a over a medium high heat, remove to a plate and set aside. Add the butter to the same skillet. Once the butter has melted, add the onion, celery, sage and 1 teaspoon salt. Sweat the veggies over a medium heat making sure they don't brown. Sweat just until they start to slightly soften, about five minutes.
Add veggies, sausage, cranberries, and remaining salt to the bread mixture. Mix until combined.
Add one and half cups chicken stock to a large measuring cup or small bowl. Add eggs and whisk until combined. Pour the chicken stock and egg over the bread mixture. Toss until combined.Pour another cup of chicken stock over the bread mixture and toss. If you like a more dry stuffing leave the next ½ cup out, if you like a little bit more liquid add the remaining chicken stock. I always add the full 2 1/2 cups.
Transfer to a buttered 2.5 - 3 quart casserole dish and bake for 35-45 minutes until golden brown.

Notes

The bread MUST be dried. If you don't have time to leave it out.

Nutrition