Cornbread Stuffing
Link copied!
Cornbread stuffing features buttery, golden cornbread mixed with savory herbs, JENNIE-O® Italian Style Turkey Sausage, sautéed vegetables, and our HERB-OX® Bouillion Cubes. Baked until crisp on the edges and moist in the center, this stuffing offers a flavorful, comforting side dish perfect for any holiday table.
Total Time
Up to 12 Hours
Serving Size
Makes 10 Servings
2
(8.5-ounce) boxes corn muffin mix
2
eggs
2/3
cup milk
2
HERB-OX® Chicken Bouillon Cubes
2
cups water
2
tablespoons olive oil
3
cups chopped yellow onion
1
cup chopped celery
1
(16-ounce) package JENNIE-O® Italian Style Turkey Sausage
1/2
cup cranberries, fresh or frozen
1
tablespoon herbes de Provence
1
tablespoon orange zest
2
cloves garlic, minced
Salt and pepper, to taste
3
large eggs
1
Heat oven to 400°F.
2
Prepare muffins according to package instructions with eggs and milk. Cool.
3
Cut muffins into eighths. Spread out on sheet pan. Leave to dry out 6 hours or overnight, uncovered.
4
Heat oven to 350°F. Lightly spray 3-quart casserole with nonstick cooking spray.
5
Prepare bouillon and water according to package instructions to make 2 cups broth. Set aside.
6
In large skillet over medium heat, heat oil. Add onion and celery.
7
Cook 5 to 6 minutes or until softened. Add sausage.
8
Cook 6 to 8 minutes breaking up with back of spoon.
9
Stir in cranberries, herbes de Provence, orange zest, garlic, salt and pepper. Cook 2 minutes.
10
Add ½ cup reserved broth mixture to deglaze pan. Boil until broth is reduced by half. Transfer mixture to large bowl.
11
Add half of the corn muffin pieces. Toss gently.
12
In medium bowl whisk together eggs and remaining stock mixture. Add to stuffing mixture.
13
Gently stir in remaining corn muffin pieces. Spoon stuffing into prepared casserole.
14
Cover with foil. Bake 30 minutes. Remove foil. Bake 5 to 10 minutes, or until golden brown.
Nutrition information not available.
Product information not available.
