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This was one of Steve Hall Shotgun Red’s favorites to make during the Holidays. If you’re looking for a delicious and classic Thanksgiving side dish, look no further than this Cornbread Sausage Stuffing.
This Cornbread Sausage Stuffing is a delicious and hearty Thanksgiving side dish that will be popular with everyone in your household. It’s easy to make and incorporates Jiffy Corn Mix and ingredients that most people already have on hand. It’s a Crowd-Pleaser that will for sure be a hit at your Thanksgiving dinner table!
To make the Jiffy Corn Muffin Mix, Preheat oven to 400 degrees.In a bowl, add 2 boxes of Jiffy corn muffin mix, 2 eggs, and 2/3 cups of milk. Blend together until combined. Pour the mixture into a pre-greased 9 x 13 baking pan. Bake in the oven for 15 – 20 minutes, or until golden brown. Remove from oven and let cool completely.
Then it’s time to make the dried cornbread for the stuffing. Slice the cornbread into small cubes, then transfer and spread it out evenly onto a large baking sheet.
Heat oven to 250 degrees, then place it into the oven for about 45 minutes, or until the cornbread is dried and toasted. Remove from oven and set aside.
Preheat oven to 350 degrees.
In a Dutch oven, or large stock pot on medium low heat, add 4 tbsp. of butter. Once melted, add breakfast sausage, and chop it into small pieces (you can use a potato masher to help break the sausage up). Cook the sausage until brown and move it to one side of the pot.
Add 4 tbsp. of butter and let it melt. Then add onion, celery, and minced garlic. Sauté in the butter for about a minute, then mix it into the sausage. Cover and cook for about 8 minutes.
While the sausage and vegetables are cooking, in a medium bowl, add 2 eggs, and 2 cups of chicken broth.
Then add onion powder, sage, parsley, and better than bouillon. Whisk together until combined and set aside.
Uncover the sausage mixture and remove it from the heat. Let it cool for about 10 minutes. Add 2 cups of chicken broth into the sausage and vegetable mixture (this will also help it cool down before you add the egg mixture).
Then add the dried cubed cornbread, and Stove Top stuffing mix into the sausage mixture, and mix it gently until combined. Pour in the egg mixture and use a wooden spoon to gently fold it until it’s evenly coated and mixed together.
Grease a 9 x 13 baking dish with butter. Spoon the stuffing mixture evenly into the baking dish, but do not pack it down. Cover tightly with aluminum foil and bake in the oven for 45 minutes. Remove the foil and continue to bake for another 15 minutes, or until golden brown.
Remove from the oven, let it rest for about 5 minutes, then serve and enjoy this delicious flavorful side dish.
If you’re looking for a Thanksgiving or Christmas recipe that’s sure to please, try this cornbread sausage stuffing, and let us know what you think!
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Cornbread:
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The popular YouTube Channel, “Cooking with Shotgun Red”, was created by television personality, entertainer, musician, comedian, and creator of the world- famous Shotgun Red character, Steve Hall. He loved to make people laugh, entertain, and he loved to cook. He started filming the cooking show in 2014 aboard the Miss Sheila Houseboat in Nashville, Tennessee.
