Homemade Cornrbread Stuffing
This is my Mother's Cornbread Stuffing recipe. This has always and will be my favorite stuffing in the whole wide world!
Ingredients
- 1 teaspoon olive oil
- 1 lb Italian sausage casings removed
- 2 tablespoon unsalted butter
- 2 stalks celery thinly sliced
- 1/2 yellow onion chopped
- 1 tart apple such as Granny Smith or Pink Lady, cored and chopped
- 1/2 teaspoon each dried sage leaves and black pepper
- 1-1/2 cups chicken broth
- 1/2 cup dried cranberries or craisins
- 1/2 cup pecans or walnuts chopped
- 1 cup rice precooked
- 1 batch buttermilk cornbread crumbled
Instructions
- In a large skillet, heat olive oil over medium-high heat.
- Brown the sausage and break it up into crumbles/chunks while cooking.
- Once sausage begins to brown, add butter, celery, onion, apple, sage and pepper.
- Cook until the vegetables are tender and stirring often, about 5 to 7 minutes.
- Remove the skillet from heat and stir in chicken broth.
- Stir in cranberries, rice, and pecans.
- Then add in the cornbread crumbles and stir to combine.
- You can either, place this into your turkey and cook with the turkey, or pour into a 8x8 baking dish and cover with foil. Bake for 15 minutes and 350F.
- Remove foil and bake until crisp, 15 to 20 minutes more.