World's Best Cornbread Stuffing

Recipe courtesy George Duran

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Picture of World's Best Cornbread Stuffing Recipe 1 Video | Photo: World's Best Cornbread Stuffing Recipe
Rated 4 stars out of 5
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  • Read 26 Reviews
Total Time:
1 hr 30 min
Prep
15 min
Cook
1 hr 15 min
Yield:
8 to 10 servings
Level:
Easy
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Ingredients

  • 2 hot Italian sausages
  • 2 tablespoons extra-virgin olive oil
  • 1 cup chopped carrot
  • 1 cup chopped celery
  • 1 cup chopped onion
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 bunch fresh sage, leaves chopped
  • 4 large corn muffins
  • 3 large eggs
  • 1/2 cup, chicken stock, plus more if needed
  • Nonstick cooking spray

Directions

Heat the oven to 350 degrees F.

Remove the casings from the sausages. Heat 1 tablespoon of the olive oil in a skillet over medium-high heat and add the sausage meat. Cook, breaking up the meat into small pieces, until browned and cooked through, about 5 minutes. Drain on a paper towel lined plate and set aside to cool while you cook the vegetables. Wipe out any excess fat from the pan with paper towels.

Heat 1 tablespoon of oil in the same skillet over medium-high heat. Add the carrots, celery, and onion. Season with salt and pepper and add the sage. Cook until the vegetables are soft, about 10 minutes. Set aside to cool a bit.

Crumble the corn muffins into a large bowl. Put in the cooled sausage and vegetables. Add the eggs and 1/4 cup chicken stock. Using your hands, mix well adding more stock if the stuffing is too dry. Spray a 2-quart oven-proof baking dish with cooking spray. Put the stuffing into the dish and bake for 45 minutes to 1 hour, or until the top is browned and crispy.

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Newest Ratings and Reviews

Read all 26 reviews

  • on March 06, 2013

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    This was very good, I used moist corn muffins, so no problems with it being dry. I will make this again and again. Will be using it for the stuffing of a stuffed pork loin.

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  • on November 13, 2012

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    I made cornbread with buttermilk for this dressing, added a little extra broth and it was great! Thanks for sharing your recipe.

    people found this review Helpful.
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  • on November 11, 2012

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    This is always a hit at the annual family potluck, it is always what I'm asked to bring, and there are never any leftovers even though I double the recipe. I make my own sausage and corn muffins, but there is no reason to except cost (I'm cheap. For those who think it is dry, read the recipe, it says to use more chicken broth if needed.

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