Sausage Cornbread Stuffing
Ingredients:
1 Pound of Store-bought Cornbread or 8x8 pan of Homemade Cornbread, broken up
2 Teaspoons of Turkey Base Better Than Bouillon with 2 Cups of Hot Water (Or boxed Turkey Stock)
3 Sausages, Peeled
1 Yellow Onion, Roughly Chopped
2 Celery Stalks, Chopped
Handful of Thyme
3-4 Sage Leaves, Minced
1 Egg
½ Stick of Butter
A Splash of Apple Cider Vinegar
1 Teaspoon Salt
½ Teaspoon Black Pepper
2-4 Tablespoons Cold Cubed Butter
Instructions:
Preheat the oven to 250 degrees, and place broken-up Cornbread on a baking sheet to toast. Dry them out for about an hour to an hour and a half; this is to prevent the Cornbread from getting mushy later.
Once they are golden brown and dry, shake them around and set them aside. Turn your oven to 350 degrees.
To a liquid measuring cup, add Turkey Base to Hot Water and mix until dissolved. Then chop your Onion and Celery Stalks.
Add 3 Sausages to a pan on medium heat. Once they are broken up and almost all the way cooked, add the Onions and Celery.
Add your toasted Cornbread to a large bowl, rip your Thyme leaves, and add them along with the minced Sage.
Once the Onion is translucent, the Celery is softened, and the Sausage has browned, add your Apple Cider Vinegar. Turn off the heat, let it evaporate, and remove the brown bits from the bottom.
Add the Butter next, let the Butter melt, set it aside, and let everything fuse together.
Finally, add your Sausage and veggie mixture to the Cornbread bowl. Mix all together to compose your stuffing!
Add an Egg to the Turkey Broth. Whisk until combined, and add the stock to your Stuffing.
Let it sit so the Cornbread can absorb all of the flavors. It will start to break apart; stir it throughout to incorporate.
Grease your pan, add your Stuffing mixture to it, and top with cubed, cold Butter. Cover with foil and bake for 20-25 minutes.
Halfway through, uncover and turn it up to 400 degrees for another 20-25 minutes.
Remove, let cool for 5-10 minutes, and enjoy! :)
