Cornbread Stuffing

Cornbread Stuffing
Parsnips and dried cherries add a sweetness that offsets the savory mushrooms and sausage. Save time by using store-bought cornbread instead of homemade.Anna Stockwell

Parsnips and dried cherries add a sweetness that offsets the savory mushrooms and sausage. Save time by using store-bought cornbread instead of homemade.

Cornbread Stuffing
Cornbread mixed with mushrooms, sausage, parsnips, and dried cherries makes a delicious Thanksgiving stuffing.
Yield: serves 8-12

Ingredients

  • Butter, for greasing pan
  • 4 tbsp. olive oil, divided
  • 12 oz. fresh pork sausage, casing removed and sausage crumbled
  • 2 lb. cornbread, cubed (about 10 cups, or one 8"x8" pan)
  • 12 oz. cremini mushrooms, sliced
  • Salt and freshly ground pepper, to taste
  • 12 cup dried cherries or cranberries
  • 13 cup fresh chopped parsley
  • 2 tbsp. fresh sage, chopped
  • 8 tbsp. butter
  • 1 cup finely chopped celery (about 3 ribs)
  • 1 cup finely chopped carrots (about 2)
  • 1 cup cored and finely chopped parsnips (about 2
  • 2 cloves garlic, finely chopped
  • 1 large onion, chopped
  • 1 cup chicken stock
  • 12 cup cream
  • 2 eggs

Instructions

  1. Preheat the oven to 325° with the rack positioned in the center. Grease a deep 13"x9" baking dish and set aside.
  2. Heat 1 tbsp. olive oil in a medium skillet over medium-high heat and brown crumbled sausage till crisp and cooked through, 8-10 minutes. Remove sausage with a slotted spoon and add to cubed cornbread in a large mixing bowl. Add 1 tbsp. olive oil to skillet fat along with half of the mushrooms and cook until any liquid has evaporated and mushrooms are a deep golden, 8-10 minutes. Season lightly with salt and pepper, and add cooked mushrooms to cubed cornbread. Repeat with remaining olive oil and mushrooms. Stir dried cherries, parsley, and sage into cornbread mixture. Set aside.
  3. Melt butter in skillet. Reduce heat to medium-low and add celery, carrots, parsnips, garlic, and onion. Season with salt and pepper and cook until vegetables are soft and translucent, 15-20 minutes. Transfer vegetables to bowl with cornbread, scraping up and any brown bits from skillet and adding them.
  4. Whisk together chicken stock, cream, and eggs until smooth. Pour over cornbread mixture and toss to combine. Turn into prepared baking dish and cover tightly with foil. Bake stuffing for 30 minutes. Raise oven temperature to 375°, remove foil from the pan, and bake the stuffing for an additional 20-25 minutes until it is deep golden and crisp on top.

To make this recipe gluten-free: Ensure that the cornbread you use in this recipe contains no gluten.