Cornbread Stuffing
This delicious savory cornbread stuffing is filled with rich flavors and hearty ingredients that are sure to impress your guests. The combination of toasted cornbread, sautéed onions, mushrooms, and leeks, along with aromatic sage, creates a comforting and satisfying side dish perfect for any occasion. Enjoy the warm and inviting flavors of this cornbread stuffing at your next gathering!
— Constant Cookbook
Ingredients
- 7-8 cups cubed cornbread, toasted
- 2 tablespoons butter
- 1 large yellow onion, sliced
- 8 ounces mushrooms, sliced
- 2 leeks, cleaned, trimmed and sliced
- 6 fresh sage leaves, roughly chopped
- 1 large egg
- 1/4 cup heavy cream
- 1/2 cup chicken stock
Instructions
- To toast cornbread, bake at 400°F for 10 minutes until golden brown. Remove and reduce oven heat to 325°F
- Cook sausage, celery and onion in a large skillet over medium high heat for 8-10 minutes or until sausage is thoroughly cooked, stirring frequently; drain excess fat. Spoon into a large bowl.
- Add cornbread, herbs and seasoning; mix lightly. Add broth and egg; mix just until blended. Stir in shredded cheese.
- Spoon into lightly greased 2-quart casserole or soufflé dish; cover and bake for 45 minutes or until thoroughly heated, uncovering after 35 minutes to brown the top. Serve as needed.
Nutrition
- Calories: 1006 kcal
- Carbohydrate Content: 135 g
- Protein Content: 28 g
- Fat Content: 40 g
- Saturated Fat Content: 16 g
- Trans Fat Content: 1 g
- Cholesterol Content: 207 mg
- Sodium Content: 2150 mg
- Fiber Content: 8 g
- Sugar Content: 40 g
- Unsaturated Fat Content: 21 g
- Serving Size: 1 serving
Comments
No comments found.