Directions 10 steps | 80 Minutes
Preheat the oven to 325°F. On a baking sheet, spread the diced cornbread in a single layer.
Bake the cornbread for about 25-30 minutes, until the cornbread is dry but not browned. Remove and set aside to cool. Increase the oven temperature to 400°F.
In a large skillet over medium heat, cook the sausage until browned and cooked through. Remove the sausage from the pan and set it aside.
Add the butter to the same skillet and melt the butter.
Once the butter has melted, add the onions and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-8 minutes.
Add the garlic and cook until fragrant, about 1 minute.
Stir in the reserved sausage, corn kernels, salt and pepper. Cook for about 2 minutes.
In a large mixing bowl, toss the cornbread and the sausage mixture together until combined.
Transfer the mixture to a 9x13-inch baking dish and drizzle with the chicken or turkey stock. Bake the stuffing, uncovered, for 30 minutes or until golden brown.
Sprinkle the fresh parsley over the sausage stuffing for garnish and serve hot. Enjoy!
- If your cornbread is already dried out and stale, skip steps 1 and 2 and start from step 3, with your oven preheated to 400°F.
- Use Diamond Crystal kosher salt. If using Morton kosher salt, use half of the amount.
- Refer to this recipe for turkey stock.