Baked Cornbread Sausage Stuffing
Prep time 20 mins
Cook time 60 mins|
Tired of the same ol’ stuffing? Mix things up with this cornbread-based, wood-fired take on tradition.
9 to 10 cups Cornbread, Cubed
1 1/4 cups Pecans, Coarsely Chopped
1 lb Breakfast Sausage
3/4 cup (1 1/2 sticks) Butter
2 cups Sweet Onion, Diced
1 1/2 cups Celery, Diced
1/2 cup Fresh Parsley, Minced
2 Tbsp (2 tsp dried) Fresh Sage, Minced
1 Tbsp (1-1/2 tsp dried) Fresh Rosemary, Minced
1 Tbsp (1-1/2 tsp dried) Fresh Thyme, Minced
2 tsp Salt
1-1/2 tsp Black Pepper, Freshly Ground
1 tsp Paprika
2 Large Eggs
1-1/2 cups Milk
1-1/2 cups, or more as needed Low-Sodium Chicken Broth
Spread the cornbread cubes in a single layer on 2 rimmed baking sheets and allow to air-dry overnight, stirring occasionally.
Transfer dried cornbread cubes to a large mixing bowl. Add the pecans.
On the stovetop, sauté the sausage in a large cast iron skillet over medium-high heat. Crumble sausage with a wooden spoon until browned and cooked through. Add sausage to the cornbread and pecans, but don't stir.
Without wiping out the skillet, melt the butter. Add the onion and celery and cook until the vegetables have softened, about 8 to 10 minutes.
Stir in the parsley, sage, rosemary, thyme, salt, pepper, and paprika. Pour over the cornbread and don't stir.
In a small mixing bowl, beat the eggs together with the milk. Add the chicken broth.
Pour the egg mixture over the cornbread mixture and stir gently to combine. Add more chicken broth if needed; you want the mixture to be moist, but not soggy.
Butter a 9" x 13" baking pan or large casserole dish. Tip the stuffing mixture into the dish.
When ready to cook, set the temperature to 325℉ and preheat, lid closed for 15 minutes.
Arrange the baking dish on the grill grate and bake the stuffing until it is lightly browned and slightly crusty on top, about 50 to 60 minutes.
Let cool slightly before serving. Enjoy!
*Cook times will vary depending on set and ambient temperatures.
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