Recipe Index

Ingredients

• 9 Cups Day Old Cornbread (cut into 1 inch cubes (or follow tips below for drying it out). I use 2 jiffy boxes.)
• 1 Pound Mild Italian Sausage (if in casings, remove from casings)
• 1 Large Yellow Onion (finely diced (1 cup))
• 4 Stalks Celery (finely chopped (2 cups))
• 1 ½ Sticks Butter (¾ cup)
• ¼ Cup Fresh Sage (finely chopped)
• 1 ½ Tablespoon Fresh Rosemary (finely chopped)
• 1 ½ Tablespoon Fresh Thyme (finely chopped)
• ⅓ Cup Italian Parsley (chopped)
• 1 Teaspoon Kosher Salt
• ½ Teaspoon Ground Black Pepper
• ½ Teaspoon Nutmeg
• ¾ Cup Dried Cranberries
• 2 Eggs
• 2 ¾ Cups Chicken Broth

Method

1. Heat the oven to 350°F and cut the cornbread into 1-inch cubes.
2. Dry the cubes either on a baking sheet in the oven for about 45 minutes, tossing every 10 minutes, then cooling completely, or by leaving cut cubes out on a sheet overnight.
3. Grease a 9x13 inch casserole dish.
4. Cook the sausage in a large skillet over medium heat, breaking it into small pieces, and when it is almost cooked through add the butter, onion and celery and cook for another 5 minutes.
5. Stir in the sage, rosemary, thyme, parsley, kosher salt, black pepper and nutmeg, then take the skillet off the heat.
6. Tip the sausage mixture over the cornbread in a large bowl and toss very gently.
7. Whisk the chicken broth and eggs together, pour them evenly over the cornbread mixture, add the dried cranberries and mix gently again.
8. Transfer the stuffing to the prepared dish, cover with foil and bake for 30 minutes, then uncover and bake for another 30 minutes.
9. Scatter chopped parsley over the stuffing and serve it hot.
10. Note: To make this ahead, bake it covered for the first 30 minutes, cool, cover and refrigerate overnight, then bake uncovered at 350°F for 30 minutes when ready to serve.

Prep: 25 min · Cook: 60 min · Total: 85 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data