Herbed Corn Bread and Sausage Stuffing


Recipe by Vanessa Lachey

Serves 10 to 12
Prep time: 25 minutes
Cook time: about 1 ½ hours total

10 c cornbread (cubed or very coarsely crumbled)
1 lb hot or sweet Italian turkey or pork sausage
1⁄2 c butter
1 very large onion (coarsely chopped)
3 large celery stalks (cut in half lengthwise and sliced)
1 tbsp fresh rosemary (chopped)
1 tbsp fresh sage (chopped)
1 tbsp fresh thyme (chopped)
1 1⁄2 tsp poultry seasoning
2 eggs
2 1⁄4 c chicken broth
fresh ground black pepper (to taste)

Preheat oven to 375 degrees F and lightly butter 13 X 9-inch baking dish.

Place cornbread on large baking sheet and bake for five to seven minutes to toast, stirring once.

Remove sausage from casings and crumble into medium skillet set over medium heat. Cook for five minutes or until cooked through, stirring occasionally. Remove from skillet.

Melt butter in same skillet over medium heat. Add onion and cook for five minutes. Add celery and cook for five minutes more, stirring occasionally. Remove from heat and stir in herbs, poultry seasoning and Libby’s® Whole Kernel Sweet Corn.  

Whisk eggs with chicken broth in large bowl. Lightly stir in cornbread, vegetables and sausage, adding additional broth as needed. Mixture should be moist, but not soggy. (May be tightly covered and refrigerated for up 2 days at this point.)

Place in prepared baking dish and bake for 45 to 55 minutes or until heated through and golden brown on top. Makes 12 servings.

*If using pork sausage, decrease butter to 6 tbsp.

**Can substitute 1 tsp dried herbs for fresh herbs.