Cornbread Stuffing

Cornbread Stuffing
Cornbread Stuffing

Two of Salty's best Chefs, Chef Jeremy McLachlan and Gabe Cabrera, teamed up for this delicious take on an ole' Southern Thanksgiving favorite.

Cornbread Stuffing

Serves 8


1 pound breakfast sausage, ground
1 sweet onion, chopped
1 red pepper, chopped
4 stalks celery, chopped
2 pounds cooked cornbread cubed
1 tablespoon sage, chopped
1 tablespoon thyme, chopped
1 pinch salt and pepper
1 cup chicken broth
2 eggs, whole
1 cup heavy cream
1 cup honey

  1. Cook the sausage until crisp.
  2. Add the onion, pepper and celery. Cook until soft.
  3. In a separate bowl add the cornbread herbs, and cooked vegetable and sausage mixture.
  4. Taste for salt before you add the chicken broth.
  5. In a separate bowl mix the eggs with the cream and honey.
  6. Gently fold in the egg mixture and then place into a casserole dish.
  7. Cook covered with foil at 350 degrees Fahrenheit for 25 to 30 minutes.
  8. Uncover and cook for an additional 5-10 minutes depending on how crisp you wan the stuffing.

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