I just couldn't find a stuffing or filling recipe that I was wild about. So, I created this one and its been a hit at Thanksgiving for the last 10 years. Its so good, you'll want to Slap Yo' Mama ;-) Hope you love it too!
Notes from the Test Kitchen:
Cornbread stuffing was one of my favorite parts of a holiday meal growing up. One bite of this tasty recipe and childhood memories came flooding back. The sausage adds a punch of flavor to this moist stuffing. It'll go great on your holiday table!
cornbread mix (cooked according to package directions)
1Cook cornbread according to package instructions. Allow to cool. Crumble into large mixing bowl. Add the stuffing cubes to the bowl.
2Heat a saute pan and add the sausage. Saute until cooked through, breaking up the sausage until crumbly. Remove the sausage with a slotted spoon and add to the bowl with the bread cubes and cornbread. Retain 4 Tbsp. of the grease from the sausage.
3Return saute pan with the 4 Tbsp. of the grease from the sausage to the heat (add butter if there isn't enough sausage grease). Add the onion and celery and saute until soft and translucent, about 10 minutes. At the last minute, add the sage, thyme, salt and pepper and stir to combine. Pour into the mixing bowl with the other ingredients and mix to combine.
4Heat stock. Add 1/2 cup of stock at a time to ingredients in the mixing bowl until moist. Pour into a 13"x9" baking dish, cover with foil and bake for 45 minutes at 350 degrees.