I wanted to make a Chicken Ballantine and decided to use a cornbread sausage stuffing in it. It is also the perfect side for many meals. This is my recipe for Cornbread Sausage Stuffing.
Preheat your oven to 350 F (175 C).
Tear cornbread (I used my Cornbread – Johnny Cake) into rough 1 inch (2.5 cm) chunks until you have 1 litre (4 cups). Put the cornbread in a large mixing bowl.
Mix the following in a small bowl:
- 7 ml (1 1/2 tsp) dried parsley
- 2 ml (1/2 tsp) dried thyme
- 2 ml (1/2 tsp) dried sage
- 2 ml (1/2 tsp) pepper
- 2 ml (1/2 tsp) savory
- 2 ml (1/2 tsp) poultry seasoning
Heat 15 ml of oil over medium high heat. Sauté 250 ml (1 cup) diced onion and 1 1/2 stalks of diced celery until soft and transparent.
Add 300 grams (10 1/2 ounces) of bulk breakfast sausage (I used my OFG Breakfast Sausage or you could take the skin off links) in chunks and sauté until cooked through. Break the sausage into small crumbles with the back of a spoon while cooking.
Add the spice mixture and sauté for 1 minute. Mix the sausage mixture into the cornbread cubes.
Mix the following in a small bowl:
- 250 ml (1 cup) chicken stock
- 1 lightly beaten egg
- 20 ml (4 tsp) melted butter
Mix it into the cornbread mixture.
Spread the mixture into an uncovered casserole or pan and bake for 30 to 35 minutes until the stuffing is set and is crusty on top.
The Verdict
This is a great stuffing. The cornbread gives a great texture and a touch of sweet. The sausage gives some salty spice. The seasonings are the usual suspects that make it reminiscent of Mom’s stuffing.
The Old Fat Guy
Ingredients
- 1 litre (4 cups) cornbread torn into 1 inch (2.5 cm) pieces
- 7 ml (1 1/2 tsp) dried parsley
- 2 ml (1/2 tsp) dried thyme
- 2 ml (1/2 tsp) dried sage
- 2 ml (1/2 tsp) pepper
- 2 ml (1/2 tsp) savory
- 2 ml (1/2 tsp) poultry seasoning
- 15 ml (1 tbsp) oil
- 250 ml (1 cup) diced onion
- 1 1/2 stalk celery, diced
- 300 grams (10.5 ounces) bulk breakfast sausage
- 250 ml (1 cup) chicken stock
- 1 lightly beaten egg
- 20 ml (4 tsp) melted butter
- 300 grams (10.5 ounces) bulk breakfast sausage
Instructions
- Preheat your oven to 350 F (175 C).
- Tear cornbread into rough 1 inch (2.5 cm) chunks until you have 1 litre (4 cups). Put the cornbread in a large mixing bowl.
- Mix the dried parsley, dried thyme, dried sage, pepper, savory, and poultry seasonings.
- Heat 15 ml of oil over medium high heat. Sauté diced onion and until soft and transparent.
- Add 300 grams (10 1/2 ounces) of bulk breakfast sausage (I used my OFG Breakfast Sausage) in chunks and sauté until cooked through. Break the sausage into small crumbles with the back of a spoon while cooking.
- Add the spice mixture and sauté for 1 minute. Mix the sausage mixture into the cornbread cubes.
- Mix the chicken stock, egg, and butter
- Mix it into the cornbread mixture.
- Spread the mixture into an uncovered casserole or pan and bake for 30 to 35 minutes until the stuffing is set and is crusty on top
