This Sausage and Cornbread stuffing is hearty, it has great flavour and its deliciously seasoned with the perfect range of textures. Golden brown on the outside with savoury bites on the inside.
I didn’t love stuffing growing up. My mother always made stuffing in its traditional sense which was to stuff the chicken before cooking. To my childhood brain nothing about that seemed appetizing and I held on to that mindset for a long time. To this day I’m still somewhat scarred by it. It’s not until recent years that it truly dawned on me that I could make stuffing as a side dish and not for the bird.
Stuffing is not a major part of our culture here in Jamaica. We more often stuff the chicken with seasonings and herbs but that’s about it. For that reason I never really had a lot of opportunities to address how I felt about stuffing, much less to consider other options. Thanks to this Sausage and cornbread recipe I’ll be sure to make it a tradition during the holiday season.
Is it stuffing or dressing?
With my limited knowledge, I speculate that stuffing in its more traditional sense refers to just that. Stuffing a mixture into the cavity of another meat such as chicken. Dressing refers to similar mixture prepared outside the cavity as a side dish. Whether you call it stuffing or dressing I guess that’s based on preference or culture.
What’s in the Sausage and Cornbread stuffing?
Whether it’s stuffing or dressing they both include most of the same base ingredients. Bread, herbs, spices, egg and the option of a little something extra. For this recipe I opted to add corn bread to the mix because it’s absolutely delicious and will help provide different textures. Sausage works well because it elevates the stuffing. The stuffing can now be consumed on its own. Cut a slice for a snack or a big slice for lunch with a side salad.
Just a few ingredients is all you need. French bread, corn bread, sausage, eggs, butter or margarine, vegetable stock, onions, salt and you’re good to go. A few options to add could be corn, carrots or peas. I wanted to keep mine as simple as possible. However if you want to make it as a meal you could even consider broccoli or string beans.
I can’t wait for you try this recipe for the holidays. Your family is sure to love it and the children will not be traumatized :)So, let’s get cooking!
Sausage and Cornbread Stuffing.
Course: Side Dish6
servings20
minutes50
minutesIngredients
3 Cups Corn Bread, cubes
4 Cups French Bread, cubes
1 cup Vegetable Stock
1 egg (Pantry Item)
1 cup diced sausage
1/4 cup butter (Pantry Item)
1 Large onion chopped (Pantry Item)
12 tsp. Salt
1/2 tsp. Red Pepper Flakes
1 tsp. Parsley Flakes (Pantry Item)
1/2 tsp. Sage (Pantry Item)
1tsp minced garlic
Directions
- Dice Onions, garlic and sausage. Heat butter in a large pan on medium. Add the onions, garlic and sausage and sauté for 5-10 minutes.
- Slice bread and corn bread into small squares and transfer to a large bowl. Add the Salt, pepper, sage, parsley and sausage mixture and mix well.
- Whisk egg and stock together then pour over the bread mixture. Gradually pour as you want the bread to be moist but not soaked. Gently mix and transfer to a baking dish.
- Cover with foil and bake for 30 minutes then uncovered for 10 minutes or until brown.