Extra Crispy Cornbread Stuffing Recipes

EXTRA-CRISPY CORNBREAD STUFFING

Steps:

• Place an oven rack at the lowest level and preheat the oven to 400°F
• Heat a skillet over medium-high heat with the olive oil
• Add in the sausage and cook until brown, breaking it up into crumbles as it cooks
• Add in 4 tablespoons of butter to melt then turn the heat down to medium and add in the celery, onion, thyme, sage, salt and poultry seasoning
• Cook until the onions and celery are tender, about 6 minutes
• Remove from heat and put the mixture into a large mixing bowl and let cool slightly
• Grease a 13x9-inch cookie sheet evenly with 2 tablespoons butter
• Set aside
• Once the sausage mixture is cool, add in the cornbread stuffing, pecans and dried cranberries, and toss
• Add in the turkey stock and eggs, and toss carefully to not breakup the cornbread too much
• Pour the mixture into the buttered cookie sheet and spread it out evenly
• Place in the oven and cook for 30 minutes
• While the stuffing cooks, place the remaining 2 tablespoons of butter and maple syrup into a small pot to melt
• Set aside
• After 30 minutes, remove the stuffing from the oven and brush the top with the maple syrup mixture
• Put back into the oven and cook for an additional 15 minutes or until the top is brown and crispy

CORNBREAD SAUSAGE STUFFING FOR THANKSGIVING

Steps:

• Preheat oven to 300°F. Butter baking dish; set aside. Arrange bread and cornbread in a single layer on a rimmed baking sheet. Bake, tossing occasionally, until completely dried out, 35-50 minutes. Let cool on baking sheet, then transfer to a very large bowl.
• Meanwhile, heat a large skillet over medium-high. Break sausage into ½" pieces and cook, stirring and breaking up into smaller (about ¼") pieces with a wooden spoon or spatula, until browned, 8-10 minutes. Transfer to bowl with bread but do not stir.
• Heat remaining 1 stick butter in same skillet over medium-high. Cook onions and celery, stirring often and scraping browned bits off bottom of pan, until just beginning to brown, about 10 minutes. Add to bowl with bread mixture and let cool.
• Whisk eggs, broth, parsley, sage, thyme, rosemary, salt, and pepper in a medium bowl. Add to bread mixture and fold gently until thoroughly combined.
• Increase oven temperature to 350°F. Transfer mixture to prepared dish, cover with foil, and bake stuffing until an instant-read thermometer inserted into the center registers 160°F, 40-45 minutes. Uncover and continue to bake until set and top is browned and crisped, 45-50 minutes more.
• DO AHEAD: Stuffing can be assembled, but not baked, 1 day ahead. Cover and chill. When ready to bake, bring to room temperature and bake according to recipe. Stuffing can be baked 1 day ahead. Let cool completely, then cover with foil and chill. Keep covered and bake in a 350°F oven until warmed through, 25-30 minutes. Uncover and bake until top is crisped, 7-10 minutes more.