We live near my lovely sister in law which means we do Thanksgiving together almost every year. We divide up the dishes so we each only have to make half the feast and this delicious stuffing is always on Becky's to-do list!
I personally haven't met a stuffing I didn't like (in college I would buy stovetop stuffing and make it for lunch - seriously. I love stuffing). But this stuffing takes the cake. Might be the sausage. Might be the two sticks of butter. Might just be because it's frickin' amazing. Who cares. Put on the stretchy pants and pile your plate high. It's worth it.
Let's Get Started!
Ingredients
1 8x8 inch pan of cornbread
1 loaf of french bread (crusty and a little stale is best)
2 sticks of salted butter
1 medium onion, diced
2 c. celery, chopped
4 c. low sodium chicken broth (32 oz)
1/2 tsp. dried basil
1/2 tsp. thyme
2-3 tsp fresh rosemary. chopped
1/4 c. fresh parsley, chopped
1/2 lb. regular sausage, cooked and crumbled
Salt and pepper to taste
Directions:
Chopped up cornbread and french bread into 1-inch cubes. Spread on a cookie sheet and leave out to dry for at least 24 hours.
Cook sausage in a large skillet over medium-high heat. Remove meat, and set aside.
In the same skillet used for sausage, melt butter on medium heat.
Add onion and celery and cook until onions are almost translucent.
While veggies are cooking, chop herbs and set them aside.
Add chicken broth to onion, celery mixture and bring to a boil.
Add basil, thyme, rosemary and parsley to the broth mixture. Stir until combine.
Add sausage and taste the broth. Add salt and pepper, if needed.
Add dried bread and cornbread to large bowl.
Ladle broth mixture over the bread, tossing as you go.
Continue to add broth, tasting as you go. Add more salt and seasonings, if needed. Be careful to not over salt.
The mixture will be sticky, but not wet and soggy, when ready.
If the mixture is too dry for your liking, add more chicken broth.
Place in 9x13 baking dish.
Bake at 350 degrees for 20-25 mins, until top is golden brown.
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