This dish will become your family’s holiday dressing that lives on in homemade cookbooks. The sweet cornbread elevates the traditional stuffing dish and the pork sausage adds that savory flavor we all know and love with traditional stuffing.
Tip: For a vegetarian option, remove pork and add in sliced mushrooms.
This dish contains the following allergens: Wheat, Milk/Dairy
Cooking mode
Step-by-step instruction without your screen going to sleep
3 cups
cornbread
3 slices
day-old bread (1 inch thick)
1
large sweet onion, peeled, cut in quarters
4
stocks celery, cut in 3-inch pieces
1 package
pork sausage
1/2 cup
salted butter
1 teaspoon
dried sage
1 teaspoon
kosher salt
1/2 teaspoon
black pepper
1 cup
chicken broth
3 cups
cornbread
3 slices
day-old bread (1 inch thick)
1
large sweet onion, peeled, cut in quarters
4
stocks celery, cut in 3-inch pieces
1 package (16 ounces)
pork sausage
1/2 cup
salted butter
1 teaspoon
dried sage
1 teaspoon
kosher salt
1/2 teaspoon
black pepper
1 cup
chicken broth
Utensils
Chopping Blade
Large Skillet
Rubber Spatula
2-quart baking dish
Step 1
Place a conventional oven rack 6-inches from the heat source, then set the oven to broil.
Step 2
Install the chopping blade in the XL Precision Processor Bowl. Add the cornbread to the bowl, install the lid, and select PULSE. Process until the cornbread pieces are crumbled. Transfer crumbled cornbread to a bowl and set aside.
Step 3
Wipe the bowl clean, then reinstall the chopping blade. Add the day-old bread to the bowl, install the lid, then select PULSE. Process until the bread pieces are about 1-inch in size. Transfer cubed bread to a bowl and set aside.
Step 4
Wipe the bowl clean, then reinstall the chopping blade. Add the onion to the bowl, install the lid, then select CHOP. When processing is complete, transfer chopped onion to a bowl and set aside.
Step 5
Wipe the bowl clean, reinstall the chopping blade. Add the celery to the bowl, install the lid, then select CHOP. When processing is complete, transfer chopped celery to a bowl and set aside.
Step 6
Place a large skillet over medium heat. Add the sausage and cook breaking the sausage up with a spatula. Cook until browned, about 5 minutes. Drain excess fat from skillet and set cooked sausage aside.
Step 7
Add the butter to the skillet. Then add the onion and celery, stirring constantly until onion is translucent, about 8 minutes. Season with sage, salt, and pepper. Stir in sausage, cornbread, bread cubes, and chicken broth.
Step 8
Transfer stuffing to a 2-quart baking dish. Place in the oven and broil until top is toasted and starts to brown, about 2 to 4 minutes.
Place a conventional oven rack 6-inches from the heat source, then set the oven to broil.
3 cups
cornbread
3 slices
day-old bread (1 inch thick)
1
large sweet onion, peeled, cut in quarters
4
stocks celery, cut in 3-inch pieces
1 package
pork sausage
1/2 cup
salted butter
1 teaspoon
dried sage
1 teaspoon
kosher salt
1/2 teaspoon
black pepper
1 cup
chicken broth
3 cups
cornbread
3 slices
day-old bread (1 inch thick)
1
large sweet onion, peeled, cut in quarters
4
stocks celery, cut in 3-inch pieces
1 package (16 ounces)
pork sausage
1/2 cup
salted butter
1 teaspoon
dried sage
1 teaspoon
kosher salt
1/2 teaspoon
black pepper
1 cup
chicken broth
Step 2 of 9
Install the chopping blade in the XL Precision Processor Bowl. Add the cornbread to the bowl, install the lid, and select PULSE. Process until the cornbread pieces are crumbled. Transfer crumbled cornbread to a bowl and set aside.
3 cups
cornbread
3 slices
day-old bread (1 inch thick)
1
large sweet onion, peeled, cut in quarters
4
stocks celery, cut in 3-inch pieces
1 package
pork sausage
1/2 cup
salted butter
1 teaspoon
dried sage
1 teaspoon
kosher salt
1/2 teaspoon
black pepper
1 cup
chicken broth
3 cups
cornbread
3 slices
day-old bread (1 inch thick)
1
large sweet onion, peeled, cut in quarters
4
stocks celery, cut in 3-inch pieces
1 package (16 ounces)
pork sausage
1/2 cup
salted butter
1 teaspoon
dried sage
1 teaspoon
kosher salt
1/2 teaspoon
black pepper
1 cup
chicken broth
Step 3 of 9
Wipe the bowl clean, then reinstall the chopping blade. Add the day-old bread to the bowl, install the lid, then select PULSE. Process until the bread pieces are about 1-inch in size. Transfer cubed bread to a bowl and set aside.
3 cups
cornbread
3 slices
day-old bread (1 inch thick)
1
large sweet onion, peeled, cut in quarters
4
stocks celery, cut in 3-inch pieces
1 package
pork sausage
1/2 cup
salted butter
1 teaspoon
dried sage
1 teaspoon
kosher salt
1/2 teaspoon
black pepper
1 cup
chicken broth
3 cups
cornbread
3 slices
day-old bread (1 inch thick)
1
large sweet onion, peeled, cut in quarters
4
stocks celery, cut in 3-inch pieces
1 package (16 ounces)
pork sausage
1/2 cup
salted butter
1 teaspoon
dried sage
1 teaspoon
kosher salt
1/2 teaspoon
black pepper
1 cup
chicken broth
Step 4 of 9
Wipe the bowl clean, then reinstall the chopping blade. Add the onion to the bowl, install the lid, then select CHOP. When processing is complete, transfer chopped onion to a bowl and set aside.
3 cups
cornbread
3 slices
day-old bread (1 inch thick)
1
large sweet onion, peeled, cut in quarters
4
stocks celery, cut in 3-inch pieces
1 package
pork sausage
1/2 cup
salted butter
1 teaspoon
dried sage
1 teaspoon
kosher salt
1/2 teaspoon
black pepper
1 cup
chicken broth
3 cups
cornbread
3 slices
day-old bread (1 inch thick)
1
large sweet onion, peeled, cut in quarters
4
stocks celery, cut in 3-inch pieces
1 package (16 ounces)
pork sausage
1/2 cup
salted butter
1 teaspoon
dried sage
1 teaspoon
kosher salt
1/2 teaspoon
black pepper
1 cup
chicken broth
Step 5 of 9
Wipe the bowl clean, reinstall the chopping blade. Add the celery to the bowl, install the lid, then select CHOP. When processing is complete, transfer chopped celery to a bowl and set aside.
3 cups
cornbread
3 slices
day-old bread (1 inch thick)
1
large sweet onion, peeled, cut in quarters
4
stocks celery, cut in 3-inch pieces
1 package
pork sausage
1/2 cup
salted butter
1 teaspoon
dried sage
1 teaspoon
kosher salt
1/2 teaspoon
black pepper
1 cup
chicken broth
3 cups
cornbread
3 slices
day-old bread (1 inch thick)
1
large sweet onion, peeled, cut in quarters
4
stocks celery, cut in 3-inch pieces
1 package (16 ounces)
pork sausage
1/2 cup
salted butter
1 teaspoon
dried sage
1 teaspoon
kosher salt
1/2 teaspoon
black pepper
1 cup
chicken broth
Step 6 of 9
Place a large skillet over medium heat. Add the sausage and cook breaking the sausage up with a spatula. Cook until browned, about 5 minutes. Drain excess fat from skillet and set cooked sausage aside.
3 cups
cornbread
3 slices
day-old bread (1 inch thick)
1
large sweet onion, peeled, cut in quarters
4
stocks celery, cut in 3-inch pieces
1 package
pork sausage
1/2 cup
salted butter
1 teaspoon
dried sage
1 teaspoon
kosher salt
1/2 teaspoon
black pepper
1 cup
chicken broth
3 cups
cornbread
3 slices
day-old bread (1 inch thick)
1
large sweet onion, peeled, cut in quarters
4
stocks celery, cut in 3-inch pieces
1 package (16 ounces)
pork sausage
1/2 cup
salted butter
1 teaspoon
dried sage
1 teaspoon
kosher salt
1/2 teaspoon
black pepper
1 cup
chicken broth
Step 7 of 9
Add the butter to the skillet. Then add the onion and celery, stirring constantly until onion is translucent, about 8 minutes. Season with sage, salt, and pepper. Stir in sausage, cornbread, bread cubes, and chicken broth.
3 cups
cornbread
3 slices
day-old bread (1 inch thick)
1
large sweet onion, peeled, cut in quarters
4
stocks celery, cut in 3-inch pieces
1 package
pork sausage
1/2 cup
salted butter
1 teaspoon
dried sage
1 teaspoon
kosher salt
1/2 teaspoon
black pepper
1 cup
chicken broth
3 cups
cornbread
3 slices
day-old bread (1 inch thick)
1
large sweet onion, peeled, cut in quarters
4
stocks celery, cut in 3-inch pieces
1 package (16 ounces)
pork sausage
1/2 cup
salted butter
1 teaspoon
dried sage
1 teaspoon
kosher salt
1/2 teaspoon
black pepper
1 cup
chicken broth
Step 8 of 9
Transfer stuffing to a 2-quart baking dish. Place in the oven and broil until top is toasted and starts to brown, about 2 to 4 minutes.
