Ingredients

The following ingredients have 11 Servings
  • 1 lb. honey cornbread, crumbled
  • 1 lb. sausage
  • 2 tablespoons butter
  • 1 1/2 cups diced celery
  • 1 cup diced onion
  • 3 garlic cloves
  • 2 teaspoons dry sage
  • 1 1/2 teaspoons dry thyme
  • salt & pepper to taste
  • 1  cups vegetable broth (or chicken broth)
  • 1 egg
  • 1/2 cup dry cranberries

Instruction

  • Preheat oven to 350°F.
  • Using your hands crumble cornbread into irregular size pieces (large, medium and bite size). Spread out on 13×9 baking sheet. Bake cornbread crumbles for 8-10 minutes, tosses halfway through.
  • Remove cornbread and let sit.
  • In the meantime, heat a medium skillet to medium high heat. Add ground sausage to the pan and cook until slightly browned, approximately 5-7, chopping up sausage into smaller pieces with a wooden spoon.
  • Once browned, remove the sausage from the pan and let rest. Then immediately add 2 tablespoons of butter, diced onion, diced celery and garlic. Saute until onions are translucent, about 3-4 minutes. Then add in dry sage, dry thyme and season with salt and pepper. Toss to coat then remove from heat.
  • To a small bowl add vegetable broth and 1 egg. Whisk until egg is scrambled.
  • To a large bowl add browned crumbled cornbread, sausage, celery onion mixture and cranberries. Pour vegetable broth over the top and toss to coat. Mix everything together.
  • Add cornbread stuffing mixture to a 13×9 baking dish.
  • Bake, uncovered, for 25-30 minutes until slightly browned and serve.