This traditional Cornbread Stuffing recipe is full of flavor and loaded with herbs, sausage, onion, celery, and garlic; making it a holiday favorite.
Course: Side Dish
6cupscorn bread cubed
5cupsItalian or French breadcubed
1teaspoonseasoning salt, I used Lawry's
In a large sauce pan cook and crumble Italian sausage until it is completely cooked and browned. Strain grease from meat and place in a small mixing bowl for later.
In the same pan over medium-high heat sauté butter, celery and onions until tender.
Remove pan from heat, add cubed cornbread and french bread, whisked egg and all of the remaining dry ingredients. Toss mixture to combine, pour in milk and toss again to combine. Place stuffing in a 2qt casserole dish.
Bake at 350 for 1 hour covered with lid. Then bake an additional 30 minutes uncovered.
If you desire a crispier top, which I suggest place oven on low broil and broil 5-10 minutes or until top of stuffing is a light golden brown.