Ultimate Cornbread and Sausage Stuffing

1. 1

   The day before making the stuffing, bake the corn bread mix as directed on the package, remove it from the pan, cover it loosely with a cloth, and let it dry overnight. Tear the bread into pieces and leave them out overnight to dry.

2. 2

   About 1/2 hour before serving, preheat the oven to 350 degrees F (175 degrees C), and grease a 1 1/2-quart baking dish.

3. 3

   Place the sausage in a skillet over medium heat, and cook and stir, breaking it up as it cooks, until browned, 8 to 10 minutes. Stir in the celery and onion, and cook, stirring occasionally, until the onion is translucent, about 8 minutes. Stir in the sage.

4. 4

   Tear and crumble the corn bread into a large bowl. Break the bread into 1/2-inch pieces, and gently mix it with the corn bread. Pour in the melted butter, stir to combine, and gently fold in the sausage mixture.

5. 5

   Whisk the chicken broth with the eggs, then stir into the corn bread mixture. Transfer the stuffing to the prepared baking dish, cover with foil, and bake in the preheated oven until hot and cooked through, about 30 minutes. Uncover and return to the oven to bake until the top is lightly browned, about 10 more minutes.

• Calories 404.89 kcal High
• Protein 14.7 g Good Source
• Carbs 45.66 g Moderate
• Total Fat 17.28 g High
• Saturated Fat 6.83 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 93.34 mg High
• Sodium 1321.34 mg High
• Fiber 3.95 g Moderate
• Sugar 3.0 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 140.23 mg Moderate
• Iron 2.87 mg Moderate
• Potassium 394.25 mg Low Source
• Vitamin A 96.11 mcg_rae Moderate
• Vitamin C 2.02 mg Low Source
• Vitamin D 0.75 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten
• Celery
• Corn 🌽