When the Autumn air hits my nose, and I want to grab my scarf I know that the holidays are coming up!
Who’s an excited girl? Me me me me.
Is it any wonder that Thanksgiving is my favorite holiday, but don’t think for a second that I’m not over the moon for Christmas.
Christmas with all its sweets, Christmas dinner, and champagne on New Years! This stuffing, or dressing depending where you’re from is the perfect addition.
I love this recipe. I’m a southern girl and cornbread is a quick bread that I’m no stranger to. Growing up I knew of skillet cornbread that my dad made often. It wasn’t until I was older that I discovered that there was sweet cornbread too. Personally, I love them both, but I’ve found that some people have very different opinions about this.
Whenever we would have leftover skillet cornbread, my dad would take a piece, put it in a glass, and pour cold milk over it. He just loved it. There is a ton of ways to use leftover cornbread. So much so, it shouldn’t ever hit the wastebasket!
What better than sausage to add a punch of flavor, pork goodness, and much needed fat to the sweetness of the leftover sweet cornbread, then topped with green onions.
Of course you don’t have to use sweet cornbread, but I just love that sweet and spicy combo, so that’s what I choose.
Cornbread and Sausage Stuffing
1 Black iron skillet of sweet cornbread
4 ribs of celery
2 bunches of green onions chopped
1 pound of sausage (spicy, Italian, etc.)
2 1/2 cups of water
1/2 cup of unsalted butter
2 eggs – beaten
1 tsp Lawry’s seasoning
1/2 tsp ground sage
1/8 tsp cayenne pepper
1/4 tsp black pepper
salt to taste
- Make cornbread ahead of time. You can use any cornbread recipe you like, but I prefer sweet cornbread for this recipe.
- Remove casing from sausage, and cook over medium high heat till done. Place cooked sausage on a plate lined with a paper towel to drain fat. Add onions and celery to the same skillet and cook for about 1 minute.
- Add butter. stir until melted, then add water. Add seasonings, and stir. Bring up to a low boil. Remove from heat.
- Add cornbread into a large casserole dish. Pour liquid from the stove carefully over cornbread, and fold gently.
- Pour egg over cornbread mixture and stir in.
- Place casserole into the pre-heated oven for 1 ti 1 1/2 hours, or until the crust has browned on top.
- Add chopped green onions on top to garnish. Enjoy!