Buttery Garlic and Herb Sage Cornbread Stuffing with Sausage

Directions

Prep

20 minutes

Cook

60 minutes

Total

80 minutes

1. Step 1

   Make sure cornbread is dried out, can be left out a day ahead or toasted in oven. Put dry pieces in large mixing bowl

2. Step 2

   Melt 3/4 cup butter in 4 qt sauce pan and add onion, celery, and Buttery Garlic and Herb seasoning, cook until soft, about 8 min

3. Step 3

   Add garlic, all four fresh herbs, and cook another 3-4 minutes

4. Step 4

   Set mirepoix mixture aside, ensuring all bits are scraped out to avoid burning in next step

5. Step 5

   Add sausage and cook until crisp and no pink is left. Set aside and deglaze pan with white wine

6. Step 6

   Pour mirepoix, sausage, craisins, and wine from pan into cornbread bowl and mix well

7. Step 7

   In a small bowl, whisk together can of chicken broth, worchestershire, and 2 eggs. Once combined, fold mixture into cornbread mix and gently mix well

8. Step 8

   Pour bowl into a greased 13x9 baking pan and bake for 40-45 minutes at 350 until internal temp registers 160