Virginia Cornbread Stuffing
Thisis our go-to holiday potluck winner. And all you have to do is whisk together abunch of ingredients, throw them in a casserole dish, and you're good to go!
Ingredients
- 1 9x9 pan cornbread
- 1 tsp canola oil
- 1 1/2 lb ground pork sausage
- 2 tbsp maple syrup
- 2 tsp dijon mustard
- 1 yellow onion diced
- 6 tbsp butter
- 4 ribs celery diced
- 2 cloves garlic minced
- 3 tbsp fresh parsley chopped
- 2 cups chicken stock
- 4 large eggs beaten
Instructions
- Preheat your oven to 350F. Cut the cornbread into 1/2-inch cubes. Spread on a large rimmed baking sheet and toast in the oven for about 10 minutes. Flip and toast another 10 minutes, or until the cubes look nicely browned.
- Turn oven up to 375F. Butter a 9x13-inch casserole dish. Set aside for now.
- Set a large skillet over medium heat. Mix the maple syrup and mustard into the sausage, and then add the canola oil and sausage to the skillet. Stir with a wooden spoon to break up large clumps. Cook until the sausage is nicely browned, 7-10 minutes.
- Transfer the sausage to a bowl and pour off any fat drippings. Return the heat to medium.
- Add 4 tbsp butter to the same skillet you used earlier, and add the onion, garlic, celery, and a pinch of salt. Cook 5 minutes, or until tender, fragrant, and translucent.
- Combine the stuffing ingredients. Add the onion mixture to the cornbread and fold in the browned sausage and stock. Finally, fold in the eggs and sprinkle with parsley.
- Bake at 375F for 35-45 minutes, or until piping hot and golden brown on top.