Baked chunky cornbread & sausage stuffing
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- Prep Time25 min
- Total Time1 h 25 min
- Makes15 cups
Spicy sausages, rosy red peppers and a mixture of crumbly cornbread and crusty baguette make this stuffing one of the best we've ever tasted.
Ingredients
1/2 baguette
3 red bell pepper
2 onions
2 garlic cloves
5 Italian sausages
2 tbsp butter
3 tbsp chopped fresh thyme
1 tbsp dried oregano
1 cup chicken broth
Instructions
Arrange racks in top and bottom thirds of oven. Preheat oven to 450F (230C). Cut cornbread and baguette into 1/2-inch (1-cm) cubes. Space out on 2 rimmed baking sheets. Bake cornbread in top third and baguette in bottom third of preheated oven until lightly toasted, 8 to 10 minutes.
Meanwhile, chop peppers. Finely chop onions. Mince garlic. Prick sausages with a fork, then place in a large frying pan set over medium heat. Cover. Stir occasionally, until cooked through, 6 to 8 minutes. Remove to a plate.
Melt butter in pan. Add peppers, onions and garlic. Sprinkle with thyme and oregano. Stir often until peppers start to soften, 3 to 5 minutes, then turn into a large bowl. Slice sausages in half lengthwise, then thickly slice. Add to pepper mixture with toasted bread cubes. Gently stir until evenly mixed. If making ahead, cover and refrigerate overnight.
Preheat oven to 375F (190C). Place stuffing in a 9x13-inch (3-L) baking dish. Drizzle broth over stuffing. Seal pan tightly with foil. Bake in centre of preheated oven until hot, 40 to 45 minutes. Great as a side dish with our Barbecued Turkey, or use as stuffing for roast turkey, chicken or pork.
Nutrition (per serving)
Calories 263, Protein 8.9g, Carbohydrates 26.1g, Fat 13.6g, Fibre 1.7g, Sodium 539mg.
Stuffing Stir-Ins
For a fruity twist, consider adding a few raisins, dried apricot slivers, chopped apple or pear to stuffing before baking.
