Simple Cornbread Stuffing
Prep time: 
Cook time: 
Total time: 
Serves: 10 servings
 
Simply A (RD) Fact: Did you know that many people refer to stuffing cooked outside the turkey as "dressing"?
Ingredients
  • 8oz sweet Italian sausage (3 links), casing removed
  • 2 teaspoon olive oil
  • 2 medium-sized onions, chopped
  • 6 stalks celery, chopped
  • 8oz crimini mushrooms, halved and sliced
  • 3 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • Leaves from 2-3 fresh thyme springs
  • ~4-5 cups cubed cornbread - amount from a 9"x9" baking pan
  • ½-1 cup low sodium chicken broth, amount depending how dry your cornbread is
  • Cooking spray
Instructions
  1. Preheat oven to 350 degrees. Grease a 9"x13" baking dish with cooking spray and set aside.
  2. In a large skillet set over medium heat, add in the sausage. Using a spatula, break the sausage into large crumbled and brown thoroughly. When the sausage is browned and cooked through, remove to a paper towel-lined plate.
  3. Add olive oil to skillet and add in the onion and celery. Cook for 2-3 minutes until soft and translucent.
  4. Add in garlic and mushrooms and continue to cook for an additional 2-3 minutes until the mushrooms are tender and brown.
  5. Add in the salt, pepper, and thyme leaves - stir to combine. Taste and adjust seasonings as needed.
  6. Pour veggie mixture into a large bowl. Add in the cornbread cubes and toss to combine.
  7. Pour the chicken broth over the cornbread - starting with ½ cup of broth and adding more until the cornbread is moist (but not soggy!). Stir to completely combine.
  8. Dump the cornbread mixture into the greased baking dish. Bake for 25-30 minutes until golden brown. This can be made ahead of time and reheated before dinnertime!
Nutrition Information
Serving size: 1 serving Calories: 293 calories Fat: 13gm Saturated fat: 5gm Carbohydrates: 32.5gm Sodium: 682mg Fiber: 2gm Protein: 10gm Cholesterol: 55gm
Recipe by Simply A (RD) Foodie at http://simplyrdfoodie.com/simple-cornbread-stuffing/