Cornbread Sausage Stuffing
Thanksgiving stuffing just got a delicious upgrade! 🧡 Made with Zoup! Chicken Bone Broth, this Cornbread Sausage Stuffing is a must-have for your holiday table. Save the recipe!
Cook Time: 1 hour
Servings: 8
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Ingredients
- 1 standard batch of cornbread
- 2 ½ cups Zoup! Chicken Bone Broth
- 2 eggs
- ¼ cup butter
- 1 cup celery
- 2 tsp fresh thyme chopped
- 1 tbsp fresh sage chopped
- 1 ½ tbsp fresh parsley chopped
- ½ tsp salt
- ½ tsp black pepper
- 1 lb uncooked mild Italian sausage
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Cut the cornbread into 1-inch cubes. Spread onto a baking sheet and bake for 8 minutes to get toasted.
- In a large bowl, whisk the broth and eggs together. Set aside.
- Heat butter in a large skillet over medium-high heat. Add the onion, celery, thyme, sage, parsley, salt, and pepper. Cook for 4 minutes until vegetables are soft. Cook the sausage and cook until cooked through.
- Pour the sausage mixture into the broth + egg, including any liquid from the skillet. Add the toasted cornbread cubes. Gently fold together.
- If used to stuff a turkey, allow it to cool completely before stuffing. If baking separately, spoon stuffing into a greased baking pan. Bake for 30 minutes or until lightly browned and crisp on top.
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