Imagine a side dish so irresistible that it becomes the star of your holiday meal, outshining even the main course. This Cornbread Sausage and Scallion Stuffing is not just another recipe – it's a culinary masterpiece that combines the rich, savory flavors of crumbled sausage with the tender, crumbly texture of homemade cornbread. Each bite promises a perfect balance of herbs, spices, and Southern charm that will have your guests begging for seconds (and the recipe)!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 lb sausage, crumbled
- 1 loaf cornbread, crumbled
- 1 cup scallions, chopped
- 2 cups chicken broth
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9x13 inch baking dish with butter or cooking spray to prevent sticking.
- In a large skillet over medium-high heat, cook the crumbled sausage until it's browned and fully cooked, breaking it into small pieces as it cooks. This should take about 8-10 minutes.
- Transfer the cooked sausage to a large mixing bowl, leaving behind any rendered fat in the skillet.
- In the same skillet, sauté the chopped scallions for 2-3 minutes until they become soft and slightly translucent.
- Add the crumbled cornbread to the mixing bowl with the sausage. Gently fold in the sautéed scallions.
- Sprinkle garlic powder over the mixture, then season with salt and pepper to taste. Mix thoroughly but gently to combine all ingredients.
- Gradually pour in the chicken broth, stirring carefully to moisten the cornbread mixture without making it too soggy. The mixture should be moist but not wet.
- Transfer the stuffing mixture to the prepared baking dish, spreading it evenly with a spatula.
- Cover the baking dish with aluminum foil and bake for 20 minutes.
- Remove the foil and continue baking for an additional 10 minutes to create a crispy, golden-brown top.
- Remove from the oven and let the stuffing rest for 5-10 minutes before serving to allow the flavors to meld and the dish to set.
Tips
- Use day-old cornbread for the best texture – slightly dried bread absorbs flavors more effectively and prevents a mushy result.
- Don't overmix the ingredients. Gently fold to maintain the cornbread's delicate crumb structure.
- The key to perfect moisture is adding chicken broth gradually. You want the stuffing moist but not wet – think of a consistency that holds together but isn't soggy.
- For extra flavor, consider using spicy sausage or adding fresh herbs like thyme or sage to complement the scallions.
- Always let the stuffing rest after baking. This allows the flavors to meld and helps the dish set, ensuring perfect serving consistency.
- If you prefer a crispier top, broil the stuffing for 2-3 minutes at the end of cooking, watching carefully to prevent burning.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 15g
Fat: 22g
Saturated Fat: 7g
Cholesterol: 45mg
