Ingredients and Weight:
- 1 cup (2 sticks) unsalted butter, melted
- 1 large onion, chopped (about 2 cups)
- 2 celery stalks, chopped (about 1 cup)
- 2 cups cornbread stuffing mix (such as Pepperidge Farm)
- 2 cups low-sodium chicken broth
- 2 large eggs, beaten
- 1 pound breakfast sausage, cooked and crumbled
- 1 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
Preparation Time:
15 minutes
Cooking Time:
30-35 minutes
Difficulty Level:
2/5 (Easy)
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- Melt the butter in a large skillet over medium heat. Add the onion and celery and cook until softened, about 5 minutes.
- Stir in the cornbread stuffing mix and cook for 1 minute.
- Remove the skillet from the heat and stir in the chicken broth, eggs, sausage, sage, thyme, salt, and pepper.
- Transfer the stuffing to a 2-quart baking dish and bake for 30-35 minutes, or until golden brown on top.
Nutritional Information:
- Calories: 240 per serving
- Fat: 12g
- Cholesterol: 50mg
- Sodium: 600mg
- Carbohydrates: 20g
- Protein: 10g
Dish Characteristics:
- Moist and flavorful
- Packed with cornbread, sausage, and vegetables
- Perfect for Thanksgiving or Christmas dinner
- Can be served as a side dish or a main course
User Comments:
- "This stuffing is the best I've ever had! It's so moist and flavorful."
- "I love the combination of cornbread and sausage. It's a perfect stuffing for any occasion."
- "This stuffing is so easy to make, and it always turns out perfect."
Special Precautions and Tips:
- Be sure to use low-sodium chicken broth to avoid making the stuffing too salty.
- If you don't have breakfast sausage, you can use ground turkey or beef instead.
- Serve the stuffing immediately, or store in the refrigerator for up to 3 days.
