Imagine a side dish so irresistible that it becomes the star of your holiday table, outshining even the main course. This Sage Sausage Cornbread and Challah Stuffing is not just a recipe; it's a culinary masterpiece that transforms ordinary bread into a symphony of flavors, textures, and pure comfort. Combining the rustic charm of cornbread, the rich softness of challah, and the savory punch of sage sausage, this stuffing promises to turn your ordinary meal into an extraordinary dining experience that will have your guests begging for seconds.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 pound sage sausage
- 4 cups cornbread, cubed
- 4 cups challah bread, cubed
- 1 onion, chopped
- 2 celery stalks, chopped
- 1/4 cup fresh sage, chopped
- 4 cups chicken broth
- Salt, to taste
- Pepper, to taste
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9x13 inch baking dish with butter or cooking spray.
- In a large skillet over medium-high heat, cook the sage sausage, breaking it into small crumbles. Cook until the sausage is fully browned and no pink remains, approximately 8-10 minutes.
- Remove the sausage from the skillet using a slotted spoon, leaving the rendered fat in the pan. Transfer the sausage to a large mixing bowl.
- In the same skillet with sausage drippings, sauté the chopped onion and celery until soft and translucent, about 5-6 minutes.
- Add the sautéed onion and celery to the bowl with the sausage. Mix in the cubed cornbread and challah bread.
- Sprinkle the fresh chopped sage over the mixture. Season with salt and pepper to taste.
- Gradually pour the chicken broth over the bread mixture, stirring gently to ensure even moisture distribution. The bread should be moist but not soggy.
- Transfer the stuffing mixture to the prepared baking dish, spreading it evenly.
- Cover the dish with aluminum foil and bake for 30 minutes.
- Remove the foil and continue baking for an additional 15 minutes until the top is golden brown and crispy.
- Remove from the oven and let the stuffing rest for 10 minutes before serving to allow flavors to meld.
Tips
- Bread Preparation: For the best texture, let your cornbread and challah sit out and slightly dry for a day before cubing. This helps them absorb the broth more effectively.
- Moisture Management: The key to perfect stuffing is achieving the right moisture level. Add chicken broth gradually and gently mix to prevent the bread from becoming too soggy or too dry.
- Flavor Layering: Don't rush the sausage and vegetable sautéing process. Allowing them to caramelize develops deeper, more complex flavors.
- Crispy Top Secret: For an extra crispy top, remove the foil in the last 15 minutes of baking and consider broiling for 2-3 minutes if you want more golden-brown crispiness.
- Make-Ahead Magic: This stuffing can be prepared a day in advance and refrigerated. Just add a few extra minutes to the baking time if cooking directly from the refrigerator.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 20g
Fat: 25g
Saturated Fat: 9g
Cholesterol: 65mg
