I made this awesome cornbread and stuffing yesterday. It’s pretty foolproof. I hope you enjoy the cornbread as much as we all did! And in case you think I’d leave you hanging for dessert, not to worry – I’ll be back soon with a delicious pie for dessert!
2 cups yellow cornmeal
2 eggs
2 cups flour
2 cups milk
2 sticks butter, softened
1/3 cup sugar
2 Tbsp baking powder
1 tsp salt
3 links Italian sausage (I used a hot variety)
1 egg
1 cup carrots, diced
2 stalks celery, diced
1/2 cup onion, diced
1 1/2 cup turkey or chicken stock
To make the cornbread, preheat the oven to 400 degrees and spray a 9×9″ baking dish with cooking spray. Whisk together the flour, cornmeal, baking powder, salt, and sugar in a large bowl.
Whisk together the milk and eggs in a smaller bowl. Using a stand or electric mixer, beat the softened butter into the flour mixture. Then, beat in the egg mixture, just until combined.
Spoon the batter into the prepared pan.
Bake until a toothpick inserted in the center comes out clean about 50 min.
Let cool completely before cutting into cubes for crumbling.
To make the stuffing, preheat the oven to 350 degrees and spray a 9×13″ baking dish with cooking spray. Remove the sausage from its casing and in a medium sauce pan, cook until browned. Transfer to a paper towel-lined bowl. Add the vegetables to the skillet, adding olive oil if needed to coat, and saute until tender, about 5 minutes.
In a large bowl, toss together the cooked sausage, vegetables, and crumbled cornbread (you won’t use the whole pan, just add as much as you prefer). In a small bowl or measuring cup, whisk together the broth and egg. Pour it over the top of the mixture and stir to combine, and then spoon the stuffing into the prepared pan. Cover with aluminum foil and bake 30 minutes or until lightly browned. Serve immediately.
