A Cornbread stuffing recipe with surprise ingredients. Sweet and savory sausage and cornbread stuffing with dried apples and blueberries.
This stovetop skillet stuffing recipe keeps the oven free for other dishes – and the turkey. (Which reminds us: the USDA says stovetop stuffing is the safer way to make your stuffing, rather than inside the turkey.)
It also includes dried apples.
Interestingly, it uses a barbecue rub for seasoning. This adds a unique flavor that can make it your signature side dish.
Skillet Sausage and Cornbread Stuffing
- 1 pkg cornbread
- 1 lb sweet Italian sausage, ground
- ½ c carrots, peeled and diced
- ½ c celery, diced
- ½ c yellow onion, peeled and diced
- ¼ c dried blueberries
- ½ c dried apples
- fresh garlic, crushed
- barbecue rub
- 1 – 2 c chicken stock
- nonstick cooking spray
- Cook cornbread according to package instructions; allow to cool. Leave uncovered and let dry 1 day. Break into medium pieces.
- Preheat oven to 350° F.
- Heat medium skillet and add sausage. Cook until half done and fat is rendered.
- Add carrots, celery, onion, blueberries, apples and garlic. Saute until caramelized. Add cornbread pieces and stir to combine. Add chicken stock until slightly wet or pasty; stir well to combine.
- Season to taste with barbecue rub.
- Bake uncovered for 20-25 minutes, or until golden brown. Internal temperature should reach 155° F when fully cooked.
Recipe courtesy of chef Jason K. Morse of 5280 Culinary and Ace Hardware
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