Cornbread Stuffing with Sausage

Ingredients

• 1 pound chorizo or Italian sausage, crumbled
• 1 onion, diced
• 2 celery ribs, diced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 2 tablespoons chopped fresh sage
• 1/4 teaspoon dried marjoram
• 1/4 teaspoon ground black pepper
• 3 cups crumbled cornbread
• 1/2 cup chicken broth
• 1/4 cup melted butter

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Heat a large skillet over medium-high heat. Cook and stir sausage until browned and crumbly, 5 to 7 minutes. Remove sausage to a bowl.
3. Add onion, celery, garlic, thyme, sage, marjoram, and black pepper to the skillet. Cook and stir vegetables until softened, 5 to 7 minutes. Add cooked vegetables to the bowl with the sausage.
4. Add cornbread, chicken broth, and melted butter to the bowl with the sausage and vegetables. Stir mixture until evenly combined.
5. Transfer stuffing to a 9x13-inch baking dish. Cover with aluminum foil.
6. Bake in preheated oven until heated through, about 30 minutes. Uncover and bake until lightly browned on top, about 15 minutes more.

Interesting Facts

• This stuffing can be made in advance and refrigerated. Reheat in the oven before serving.
• For a healthier version, use ground turkey instead of sausage.
• This stuffing can also be cooked in a slow cooker.