Ingredients
Base
- 1 Buttermilk Cornbread, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 pound mild ground turkey sausage
Vegetables and Aromatics
- 3 cloves garlic, minced
- 1 onion, diced
- 3 ribs celery, diced
Additional Flavorings
- 6 tablespoons unsalted butter
- 1 cup chopped pecan halves, toasted
- 2 tablespoons chopped fresh parsley leaves
- 2 tablespoons chopped fresh sage leaves
- 1 tablespoon chopped fresh thyme leaves
- Kosher salt and freshly ground black pepper, to taste
Liquids and Binders
- 3 cups chicken stock
- 2 large eggs, lightly beaten
Instructions
- Preheat and Prepare Cornbread: Preheat the oven to 375°F. Lightly oil a 9 x 13-inch baking dish or coat it with nonstick spray. Spread the buttermilk cornbread cubes evenly on a baking sheet and bake for 13-15 minutes until crisp and golden. Remove and let cool.
- Cook Sausage: Heat olive oil in a Dutch oven over medium heat. Add the ground turkey sausage, breaking it up as it cooks, and brown for 5-8 minutes. Transfer the cooked sausage to a paper towel-lined plate to drain excess fat.
- Sauté Aromatics and Vegetables: In the same Dutch oven, melt the unsalted butter. Add minced garlic, diced onion, and diced celery, cooking for 4-5 minutes until tender with occasional stirring. Stir in toasted pecans, fresh parsley, sage, and thyme and cook for about 1 minute until fragrant.
- Combine Mixture: Remove the Dutch oven from heat. Add the cornbread cubes and cooked sausage to the vegetable mixture. Season with kosher salt and freshly ground black pepper to taste. Gradually stir in chicken stock and lightly beaten eggs, mixing until the liquid is absorbed and ingredients are well combined.
- Rest the Mixture: Let the mixture stand for 5 minutes, stirring occasionally to allow the liquid to absorb fully into the cornbread and sausage mixture.
- Bake the Stuffing: Spread the mixture evenly into the prepared baking dish. Bake in the preheated oven for 40-45 minutes until the top is browned and crisp.
- Serve: Remove from oven and serve immediately while warm.
Notes
- For a vegetarian version, omit the sausage and substitute vegetable stock for chicken stock.
- To make the dish ahead, prepare up to the point of baking, cover, refrigerate overnight, then bake just before serving.
- Leftover stuffing can be refrigerated for up to 3 days and reheated in the oven.
- Adding toasted pecans gives a lovely crunch and nutty flavor complementing the savory herbs.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
