A few days before Thanksgiving my grandma sent me a delicious sounding cornbread based stuffing recipe clipped from the Milwaukee Journal-Sentinel (you can find the recipe online). She also sent me a recipe for a non-cornbread based stuffing recipe that sounded just as good. What to do, what to do.
After consulting with my friend Kyna, who recommended a cornbread stuffing, I was swayed to try that variety of stuffing this Thanksgiving. Here is my adaptation of the recipe my grandma sent me.
You want to start this dish about two days before you’ll be serving it.
- 1 9×13-inch pan of Chile-Cheese Cornbread
- 16 oz. bulk sage pork sausage
- 3/4 c. butter
- 1 c. diced celery
- 1 c. diced onion
- 1 tsp. dried thyme
- 1 tsp. dried sage
- 1 c. minced fresh parsley
- 1 14.5 oz can c. chicken broth
- Salt and pepper
- Cube the cornbread and allow it to dry out for 1 to 2 days.
- In a large skillet, cook sausage until browned. Remove sausage and drain off most the fat. Add butter to the skillet and melt over medium heat. Additional points for browning the butter. Add celery, onion, thyme and sage. Sauté until vegetables are very soft.
- Preheat oven to 350 degrees.
- In a 13×9-inch pan, gently stir together the vegetables, sausage and cornbread. Sprinkle with parsley (try to evenly distribute) and add the broth. Season with salt and pepper.
- Bake in preheated oven for 30 minutes.
This stuffing was hands down the best stuffing I’ve ever made/eaten. Everyone wanted to know what the secret ingredient was. I’m assuming it was the green chiles? It had a little bit of a kick to it and was even better the second day, per my sister.