Get a helping hand with Jiffy Corn Muffin Mix and Jimmy Dean Pork Sausage to make this delicious and crowd pleasing traditional Cornbread Stuffing, perfect for Thanksgiving Dinner or anytime of the year!
16ounce tuberegular pork sausagesuch as Jimmy Dean's
¼cupunsalted butterhalf a stick
1cupcelery, diced
½cuponion, diced
1apple, peeled and dicedany apple works
1tablespoonfresh sage leaves, minced
1teaspoondried thyme
½teaspoonkosher salt
1large egg, beaten
214.5 ounce canslow sodium chicken broth
Instructions
Preheat oven to 350 degrees. Coat a 9 x 13 inch baking pan with cooking spray. In a large bowl, whisk together the corn bread mix, 2 eggs, and milk. Pour into baking pan and bake for 20-25 minutes. Set aside to cool. Cut up cornbread into 2 inch cubes and place in a large mixing bowl.
To make the stuffing, heat a large skillet over medium high heat. Add the pork sausage and use a spoon to break it up while cooking. Cook for about 5-6 minutes, until cooked through. Add to the cornbread mixture.
Return the skillet to the stove and add in the butter and celery, cooking until celery starts to soften, about 4 minutes. Add in the onion, apple, sage, thyme, and salt and cook for another 5 minutes until onion and apple soften. Add to the cornbread mixture. Toss together the ingredients. (If making ahead, refrigerate this mixture and proceed to next step when ready to bake.)
Preheat oven to 375 degrees. Add in the beaten egg and broth and toss gently to combine. Pour into 9x13 inch baking pan. Cover with foil and bake for 30 minutes. Uncover and bake for another 10 minutes until top is lightly browned.
Video
Notes
Make sure you let the cornbread cool completely before cutting it. It's even better if the cornbread is made a day or two in advance.
I use the regular Jimmy Dean's Pork Sausage in this recipe but you could change it up with their other varieties like spicy sausage or maple sausage.
If you are making this in advance, refrigerate the stuffing without the egg and broth in an airtight container or covered with plastic wrap. Then, when ready to bake, pour in the beaten egg and broth mixture, and bake as instructed.
Once you have added the broth to the cornbread mixture, bake immediately. The cornbread has a tendency to fall apart if it sits in the liquid too long.