Ingredients
Directions 10 steps | 80 Minutes
Preheat the oven to 325°F. On a baking sheet, spread the diced cornbread in a single layer.
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Preheat the oven to 325°F."
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.
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Bake the cornbread for about 25-30 minutes, until the cornbread is dry but not browned."
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.
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In a large skillet over medium heat, cook the sausage until browned and cooked through."
Add the butter to the same skillet and melt the butter.
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Once the butter has melted, add the onions and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-8 minutes.
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Add the garlic and cook until fragrant, about 1 minute.
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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.
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In a large mixing bowl, toss the cornbread and the sausage mixture together until combined.
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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.
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Transfer the mixture to a 9x13-inch baking dish and drizzle with the chicken or"
Sprinkle the fresh parsley over the sausage stuffing for garnish and serve hot. Enjoy!
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Sprinkle the fresh parsley over the sausage stuffing for garnish and serve hot."
Notes:
- 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.
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