Source: Parents Magazine


Credit: Linda Xiao

Recipe Summary test

45 mins
2 hrs


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. Spread cornbread onto two baking sheets lined with parchment. Bake until golden, 15 to 20 minutes. Transfer to a bowl. (Keep oven on.)

  • Heat oil over medium-high in an ovenproof skillet. Cook sausage, breaking it up with a spoon, until cooked through, 8 to 10 minutes. Transfer to bowl with cornbread, leaving oil in pan.

  • Add onions, celery, salt, and pepper to skillet and cook over medium, stirring often, 10 to 12 minutes. Add garlic and sage and cook, stirring occasionally, until fragrant, 2 minutes. Transfer onion mixture to cornbread mixture. Add parsley and pecans.

  • In same skillet, heat vinegar over medium heat and deglaze pan, scraping up browned bits as mixture boils, until most liquid has evaporated, about 30 seconds. Add 6 Tbs. butter to skillet, stirring often, until melted, 3 minutes. Drizzle vinegar mixture over cornbread mixture. Set skillet aside.

  • Whisk eggs and 1 1/2 cups stock in a bowl; pour over cornbread mixture. Gently toss, adding more stock, 2 Tbs. at a time, as needed, until cornbread is hydrated. Transfer back to skillet. Cut the remaining 2 Tbs. butter into cubes and sprinkle over cornbread mixture. Cover with buttered foil and bake until a knife inserted into center comes out hot, 30 to 35 minutes. Remove from oven and uncover. Increase oven temperature to 425°F. Bake until golden, 20 to 25 minutes. Let stuffing rest for 10 minutes.

Nutrition Facts

334 calories; fat 22g; saturated fat 8g; carbohydrates 23g; insoluble fiber 3g; sugars 6g; protein 12g; sodium 635mg; calcium 36mg; iron 1mg.