Easy Make-Ahead Savory Cornbread Stuffing (The Recipe)
It's almost a meal - but I love this stuffing (or dressing) to complete my Thanksgiving dinner.
Ingredients
- ½ stick ¼ cup unsalted butter
- 1 cup diced onion
- 1 cup diced celery
- 1 box 14 ounces herb-seasoned stuffing (I like Pepperidge Farms) or 14 ounces fresh made, dried, and cubed cornbread
- ½ pound bulk country-style pork sausage NOT Italian
- 1 red or green apple cored and diced (leave the skin on)
- ½ cup or more dried cranberries, or halved tart dried cherries
- ½ cup freshly chopped parsley
- 2 teaspoons fresh minced sage*
- 1 ½ teaspoons fresh thyme* *You could use 1 teaspoon dried thyme and 1 teaspoon poultry seasoning in place of the fresh sage and thyme
- 2 ½ cups homemade or reduced-sodium chicken stock or as needed
- Salt and freshly ground pepper to taste
- Cooking spray or additional butter or oil for the pan
- Options
- Omit apple and add diced fresh pear
Instructions
- Melt the butter over medium-low heat in a skillet, add the onions and celery; along with a pinch of salt; cook until tender (about 5 - 7 minutes). Empty the contents of the stuffing mix, or prepared cornbread, into a large bowl; add the cooked onions and celery along with the diced apple, cranberries, parsley, sage, and thyme or dried seasonings. Toss well.
- In the same skillet add the pork sausage and cook, breaking it up into small pieces. Drain well and add to the bowl. Toss.
- Add the chicken stock, a little at a time, stirring until you have the moistness you desire. (Use less for a dryer stuffing, more for a moister stuffing.) Taste, add salt and pepper as needed along with additional seasonings to taste.
- Spray, or butter, the bottom of a casserole dish. Spoon the dressing into the dish and then cover with foil. Place in the middle of a preheated 350°F oven. Cook for 30 minutes; uncover and cook for 15 minutes more to get a bit of a crust. Serve.
- LindySez: You can make this in advance. Keep covered in the refrigerator. Remove about ½ hour before cooking to allow it to come to room temperature. If not at room temperature, cook covered an additional 15 minutes.
Tried this recipe?Let us know how it was!