Expend store-bought or selfmade cornbread in this Thanksgiving stuffing; we admire Few minutes mix (you’re going to need two containers). For a gluten-free dressing, guarantee to launch with gluten-free cornbread. Purchasing for another cornbread sausage stuffing? Click the link for our signature version.
Recipe files
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Yield
Makes 8 to 10 servings
Ingredients
3/4 cup (1 1/2 sticks) unsalted butter plus more for baking dish
1 pound day-aged cornbread, broken into 1 1/2″-2″ pieces (9 cups)
1 pound breakfast sausage hyperlinks, casings removed
2 1/2 cups chopped yellow onions
1 1/2 cups 1/4″ slices celery
1/4 cup apple cider vinegar
3 cups low-sodium hen broth, divided
1 1/4 cups chopped toasted pecans (non-obligatory)
1/2 cup chopped flat-leaf parsley
2 tablespoons chopped recent story
1 tablespoon chopped recent rosemary
1 tablespoon chopped recent thyme
2 teaspoons kosher salt
1 teaspoon freshly floor gloomy pepper
2 trim eggs
Preparation
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Step 1
Region up racks in better and lower thirds of oven; preheat to 250°F. Butter a 13x9x2″ baking dish; space apart. Scatter cornbread in a single layer on 2 rimmed baking sheets. Bake, stirring continuously and rotating sheets halfway thru, except dried out, about 1 hour. Let cool. Transfer to a if truth be told trim mixing bowl.
Step 2
Meanwhile, cook sausage in a trim skillet over medium-high warmth, breaking apart into 1/2″-1″ pieces with a wood spoon, except browned, 8-10 minutes. Transfer to bowl with cornbread but finish no longer drag.
Step 3
Warmth 3/4 cup butter in same skillet; add onions and celery and cook, stirring continuously, except softened and appropriate starting up place to brown, about 10 minutes. Add to cornbread in bowl.
Step 4
Return skillet to warmth. Add vinegar; cook, scraping up browned bits from bottom of pan, for 1 minute. Pour into bowl with cornbread. Gently fold in 1 1/2 cups broth, pecans, if the usage of, parsley, story, rosemary, and thyme. Add salt and pepper. Let cool.
Step 5
Preheat oven to 350°F. Poke 1 1/2 cups broth and eggs in a little bowl. Fold gently into cornbread except thoroughly blended, taking care no longer to mash cornbread (combination will perceive wet). Transfer to willing dish, conceal with foil, and bake except an instantread thermometer inserted into the heart of dressing registers 160°F, about 40 minutes. DO AHEAD: Dressing might per chance well just additionally be made 1 day ahead. Insist; let cool. Cloak and take a seat again.
Step 6
Bake dressing, uncovered, except space and high is browned and crisp, 40-forty five minutes longer (if chilled, add 10-quarter-hour).
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