Original source is http://www.cooksillustrated.com. I made a few additions and modifications. If using GOLDEN CORNBREAD recipe, also from cooksillustrated.com, you will need to add 2 to 3 hours to allow for preparation, baking and drying of cornbread.

Source: The original source was The Saint Petersburg Times just before the holidays many years ago.

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INGREDIENTS

12 cups cornbread ; I use 16 oz Pepperidge Farm Cornbread Stuffing
3 cups chicken stock or low-sodium chicken broth
2 cups half-and half
2 large Eggs ; lightly beaten
8 tablespoons Unsalted butter ; (1 stick) unsalted butter plus extra for baking dish
1 1/2 pounds bulk pork sausage ; (I used Jimmy Dean Original.)
3 medium onions ; (about 1-1/2 cups), finely chopped
3 ribs celery ; finely chopped (about 1-1/2 cups
1 pound mushrooms ; (optional), sliced
2 tablespoons fresh thyme ; (I used 2 teaspoons dried thyme), minced
2 tablespoons fresh sage leaves, minced ; (I used 2 teaspoons dried sage.)
3 cloves garlic ; (More is better.), minced
1 tablespoon Kosher salt ; (Sea Salt)
2 teaspoons Black Pepper ; ground

Servings

INSTRUCTIONS

SEE RECIPE FOR GOLDEN CORNBREAD

Break cornbread into 1-inch pieces (include crumbs,) spread in even layer on 2 baking sheets and dry in 250? for 50 to 60 minutes. I use 16 oz Pepperidge Farm Cornbread Stuffing

For a moist, flavorful cornbread stuffing with a crisp top, let the cornbread dry in oven set on low for an hour. Add a bit of half-and-half and allow it to soak for a minimum of one hour.

1. Place cornbread in large bowl. Whisk together stock, half-and-half, and eggs in medium bowl. Pour over cornbread and toss gently to coat. Cover and set aside for a minimum of 1 hour in refrigerator.

2. Heat heavy-bottomed 12-inch skillet over medium-high heat until hot, about 1-? minutes. Add 2 tablespoons butter to pan and swirl to coat pan bottom. When foam subsides, add sausage and cook, stirring occasionally until sausage loses its raw color, 5 to 7 minutes. With slotted spoon, transfer sausage to medium bowl. Add about half the onions and celery to fat in skillet. saute, stirring occasionally over medium-high until softened, about 5 minutes. Transfer onion mixture to bowl with sausage. Return skillet to heat and add remaining 6 tablespoons butter. When foam subsides, add remaining celery and onions and saute stirring occasionally until softened, about 5 minutes. Stir in thyme, sage, and garlic and cook until fragrant, about 30 seconds. Add salt and pepper. (If using mushrooms, add enough extra virgin olive oil to saute until softened.) Add the sausage and onion/celery/mushroom mixture to cornbread and stir gently to combine. Cover bowl with plastic wrap and refrigerate to blend flavors at least 1 hour or up to 4 hours.

3. Adjust oven rack to lower -middle position and heat oven to 400?. Butter 10x15-inch baking dish (or two 9x9" square or 11x7" baking dishes.) Transfer stuffing to baking dish. Pour any liquid accumulated in bottom of bowl over stuffing and, if necessary, gently press stuffing with rubber spatula to fit into baking dish. Bake until golden brown, 35 to 40 minutes

NOTES

I purchased a Jumbo 12" Fryer with lid. It has sloping sides and a flat bottom, so it is easy to saute all the vegetables in one batch thus saving several minutes. If necessary, rather than adding more butter, I may use a little Extra Virgin Olive Oil in addition to the amount of butter in the recipe. I use EVOO in just about everything. I have tried to make this for Thanksgiving and Christmas since I first posted this on Big Oven, but it is becoming more difficult since I must use a wheelchair now. Tastes change, so feel free to make modifications. I love sausage, but 1.5 pounds of sausage makes for a very heavy stuffing. The last time I made this, I reduced the sausage to 1/2 pound and it was quite good. I still get compliments every time I make it. (Updated 07 October 2018)

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Cornbread and Sausage Stuffing

12 cups cornbread I use 16 oz Pepperidge Farm Cornbread Stuffing
3 cups chicken stock or low-sodium chicken broth 
2 cups half-and half 
2 large Eggs lightly beaten
8 tablespoons Unsalted butter (1 stick) unsalted butter plus extra for baking dish
1 1/2 pounds bulk pork sausage (I used Jimmy Dean Original.)
3 medium onions (about 1-1/2 cups), finely chopped
3 ribs celery finely chopped (about 1-1/2 cups
1 pound mushrooms (optional), sliced
2 tablespoons fresh thyme (I used 2 teaspoons dried thyme), minced
2 tablespoons fresh sage leaves, minced (I used 2 teaspoons dried sage.)
3 cloves garlic (More is better.), minced
1 tablespoon Kosher salt (Sea Salt)
2 teaspoons Black Pepper ground

SEE RECIPE FOR GOLDEN CORNBREAD

Break cornbread into 1-inch pieces (include crumbs,) spread in even layer on 2 baking sheets and dry in 250? for 50 to 60 minutes.  I use 16 oz Pepperidge Farm Cornbread Stuffing

For a moist, flavorful cornbread stuffing with a crisp top, let the cornbread dry in oven set on low for an hour.  Add a bit of half-and-half and allow it to soak for a minimum of one hour.

1.  Place cornbread in large bowl.  Whisk together stock, half-and-half, and eggs in medium bowl.  Pour over cornbread and toss gently to coat.  Cover and set aside for a minimum of 1 hour in refrigerator.

2.  Heat heavy-bottomed 12-inch skillet over medium-high heat until hot, about 1-? minutes.  Add 2 tablespoons butter to pan and swirl to coat pan bottom.  When foam subsides, add sausage and cook, stirring occasionally until sausage loses its raw color, 5 to 7 minutes.  With slotted spoon, transfer sausage to medium bowl.  Add about half the onions and celery to fat in skillet.  saute, stirring occasionally over medium-high until softened, about 5 minutes.  Transfer onion mixture to bowl with sausage.  Return skillet to heat and add remaining 6 tablespoons butter.  When foam subsides, add remaining celery and onions and saute stirring occasionally until softened, about 5 minutes. Stir in thyme, sage, and garlic and cook until fragrant, about 30 seconds.  Add salt and pepper.  (If using mushrooms, add enough extra virgin olive oil to saute until softened.)  Add the sausage and onion/celery/mushroom mixture to cornbread and stir gently to combine.  Cover bowl with plastic wrap and refrigerate to blend flavors at least 1 hour or up to 4 hours.

3.  Adjust oven rack to lower -middle position and heat oven to 400?.  Butter 10x15-inch baking dish (or two 9x9" square or 11x7" baking dishes.)  Transfer stuffing to baking dish. Pour any liquid accumulated in bottom of bowl over stuffing and, if necessary, gently press stuffing with rubber spatula to fit into baking dish.  Bake until golden brown, 35 to 40 minutes

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Nutrition

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Serving Size: 1 Serving (360g)
Recipe Makes: 16 Servings

Calories: 785
Calories from Fat: 348 (44%)

Amt Per Serving		% DV

	Total Fat 38.7g	52 %
	Saturated Fat 14.6g	73 %
	Monounsaturated Fat 16.6g
	Polyunsanturated Fat 4.1g
Cholesterol 212.3mg		65 %
Sodium 1909.6mg		66 %
Potassium 555.8mg		15 %
Total Carbohydrate 85.8g		25 %
	Dietary Fiber 5g	20 %
	Sugars, other 80.8g
Protein 22.7g		32 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 785

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REVIEWS

sheris

This is not simple, but recipe was Easy to follow. Came out delicious. A new holiday favorite.

paulacoopwood

My husband said this was the best dressing he has ever eaten! I will save and always use for future dressing recipe. I used the pepperidge cornbread as suggested and will continue using pepperidge. The dressing was easy to make, moist and tasty.

HarmonyG

I made this for Thanksgiving in 2011 and it was the absolute favorite dish on the table. The directions are unnecessarily complicated, so read through them before starting.

10y

gsmith649

13y