Corn Bread Stuffing with Sausage Recipe. A little taste of the South. This wonderful combination of sweet corn bread with savory sausage makes a welcome addition to any Thanksgiving table.
2 1/4 cups
2 1/2 cups
Preheat your oven to 350 degrees. Grease a 9 x 13 baking dish.
Using an electric mixer combine the butter and sugar until creamy. Add the eggs and continue to mix.
Lower the speed on the mixer and add the cornmeal, all-purpose flour, baking soda, baking powder, salt, and buttermilk. Combine well until there are no dry ingredients left.
Pour the cornbread batter into the greased baking dish and bake for 30 to 40 minutes, or until an inserted knife in the center comes out dry.
Allow the cornbread to sit out for a day then slice into 1 inch cubes and place in an oven at 375 degrees for 20 minutes until toasted.
In a stockpot heat the olive oil over medium heat and add the Italian sausage. While continually stirring and breaking up the sausage, fry for about 10 minutes until cooked through. Remove the cooked sausage and add the onion, celery, salt, and pepper. Saute until the onions are translucent.
Add back the sausage, rosemary, sage, thyme, toasted corn bread, diced chestnuts and chicken broth. Combine well.
Pour the stuffing into a greased 9 x 13 baking dish and cover with aluminum foil. Bake in the oven for 45 minutes. Remove the aluminum foil and bake for an additional 15 minutes until the top is crispy.
To save time purchase already made cornbread for the stuffing. The unscaled recipe calls for 10 cups of cubed cornbread.
To prepare fresh chestnuts --steam the chestnuts for 20 minutes. Cut them in half and squeeze out the nut from the shells.