I don’t know why I don’t make more stuffing also called “dressing” in my family.  I LOVE it.  I mean an unnatural love that I probably shouldn’t share in this very public setting.  There are so many varieties, I could probably start a stuffing blog.  And yet, all my life, I’ve only made it at Thanksgiving.  Well, no more!  It’s October and I’m making Cornbread Stuffing.  Don’t try to stop me!

  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 small onion, small dice
  • 1 1/2 ribs celery, small dice
  • 1/2 teaspoon kosher salt
  • 1/2 pound mild ground sausage
  • 1 large clove garlic, finely diced or pressed
  • 1/3 cup coarsely chopped toasted walnuts
  • pinch of red pepper
  • 1 teaspoon fresh sage, finely chopped
  • 1 teaspoon fresh rosemary, leaves finely chopped
  • 5 cups dry cornbread, broken into 1-inch pieces
  • 1/2 cup dried cranberries (dried cherries would also be good)
  • 1 1/2 to 2 cups chicken broth


NOTE:  Like most stuffings, this recipe is easily modified.  Try different nuts and dried fruits.  Toss in some apples, mushrooms or whatever you like with the celery and onion.  Find a good combo?  Send me a comment so I can share with everyone.

Preheat the oven to 350 degrees F.

Coat a large saute pan with olive oil, add the onions and celery and saute over to medium heat.  Season with kosher salt.

Cook until the vegetables start to become soft and are very aromatic, about 5 minutes.  Add the sausage and a pinch of red pepper flakes.

Cook until the sausage is very brown, about 5 minutes. Stir in the garlic, walnuts, pinch of red pepper and saute 1 more minute.

Then add the sage and rosemary and cook for another minute, then remove from heat.

In a large bowl mix together the cornbread, cranberries, and the sausage mixture.

Add chicken stock and knead with your hands until the bread is very wet. Taste to check for seasoning and season with salt, if needed.

Wow!  That tastes great already, although I did add a little salt.  Salt tastes good.  Pour this deliciousness into a buttered ovenproof dish.

Bake the stuffing until it is hot all the way through and is crusty on top, about 25-30 minutes.  Savory and satisfying right away.  Possibly even better reheated the next day.


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