ORDER XMAS GIFTS BEFORE DECEMBER 16!

Cornbread Stuffing

This cornbread stuffing will have your guests gobbling for more this Thanksgiving. It’s the perfect complement to any feast!
Main Dish

Servings

16 - 24 servings

Prep Time

35 minutes

Cook Time

2 hours, 25 minutes

Difficulty

Hard


Ingredients

  • 2 boxes WBP cornbread mix
  • 2 2/3 cups reduced fat milk
  • 4 eggs
  • 1/2 cup vegetable oil
  • 1 lb ground pork sausage
  • 1 large onion, finely chopped
  • 3 celery stalks, chopped
  • 6 garlic cloves, minced
  • 3 sprigs each thyme, rosemary, and sage, finely chopped (1/4 cup)
  • 3 large eggs
  • 1/2 cup whole milk
  • 1/2 cup low-sodium broth

Featured WBP Products

Golden Cornbread Mix
5.95

Cornbread Stuffing

This cornbread stuffing will have your guests gobbling for more this Thanksgiving. It’s the perfect complement to any feast!
NO REVIEWS

Instructions

  1. Follow WBP box directions to create a double batch of golden cornbread. Use a cast iron pan for extra crunchy edges.
  2. Preheat oven to 250 degrees Fahrenheit and set oven rack to middle position. Cut cornbread into 1-inch and toast on a rimmed baking sheet in the oven, about 1 hour. Let cool.
  3. Saute sausage in large nonstick pan until browned. Transfer to extra large mixing bowl, leaving fat in the pan.
  4. Saute onion, celery, and garlic in pan until softened. Remove from heat and add herbs. Let cool. Add vegetable mixture to sausage, combine.
  5. In a small bowl, whisk together eggs, milk and broth until well combined.
  6. Preheat oven to 350 degrees Fahrenheit and grease a 9 x 13 baking pan
  7. Add toasted cornbread to sausage and vegetables, setting aside a quarter for topping. Pour egg mixture into bowl and gently mix until cornbread is saturated. Let sit 10 minutes.
  8. Transfer stuffing to pan and evenly distribute. Arrange saved cornbread over the top. Bake about 35 minutes, or until golden brown and crisp. Serve warm.

Leave a Reply

  • This field is for validation purposes and should be left unchanged.