Buttermilk Cornbread Stuffing with Sausage
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Brent Ridge and Josh Kilmer-Purcell
This recipe calls for Supermoist Cornbread. If using cornbread for stuffing, make it 2 days prior: Cut cornbread into 1-inch chunks, place on a large baking sheet in a single layer, and let dry out at room te
Ingredients
3/4 tbsp. extra-virgin olive oil
1 large onion
3/4 lb. sweet Italian sausage (without fennel seeds)
3 oz. pecans
1/2 c. chopped fresh parsley
Zest of 1 lemon (about 1 tablespoon)
5 c. cubed, day-old Supermoist Cornbread
1 c. low-sodium chicken broth
2 tbsp. low-sodium chicken broth
6 tbsp. unsalted butter
salt
Freshly ground pepper
Instructions
Preheat oven to 350 degrees F. In a large skillet, heat oil over medium heat. Add onion and cook until tender, about 7 minutes. Add sausage and cook, breaking up with a wooden spoon, until browned, 5 to 7 minutes. Using a slotted spoon, transfer mixture to a large bowl.
Add pecans, parsley, zest, and cornbread to bowl and toss to combine. Add broth, butter, 1 teaspoon salt, and 1/2 teaspoon pepper and toss until moistened. Transfer to a 3-quart casserole dish, cover with a piece of aluminum foil, and bake for 20 minutes. Remove foil and bake until hot and browned on top, about 15 minutes more.
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