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Our Favorite Thanksgiving Stuffing with Sausage and Cornbread

Rhoda Boone
  • 190 minutes
  • Serves 8

INGREDIENTS

1 lb

Breakfast sausage, links

3

Celery stalks, medium

2 1/2 cups

Onions

1/2 cup

Parsley

2 tsp

Rosemary

2 tbsp

Sage

1 tbsp

Thyme

2

Eggs, large

2 1/2 cups

Chicken broth, low-sodium

1 tsp

Black pepper, freshly ground

2 tsp

Kosher salt

1/2 lb

Cornbread, day-old

1/2 lb

Country-style or peasant bread, good-quality day-old crusty

1/2 cup

Butter, unsalted

A 13x9x2" or other 3-quart baking dish