The Best Southern Stuffing
Ingredients
- 6 cups Cornbread, crumbled ⓘ
- 6 cups Biscuits, crumbled ⓘ
- 9 tablespoons Butter - plus more for pan ⓘ
- 1 Onion, diced (about 2 cups)
- 3 Ribs celery, strings removed, diced (about 1.5 cups) ⓘ
- 1.5 pounds Sweet Fennel Sausage, casing removed ⓘ
- 2 tablespoons Poultry Seasoning ⓘ
- 2 tablespoons Fresh Sage, chopped ⓘ
- 1.5 teaspoons Salt, plus more to taste ⓘ
Instructions
- Heat oven to 375°. Butter a 9-by-13-inch baking dish; set aside. In a large bowl, combine cornbread and biscuits, and set aside. In a large skillet, melt 5 tablespoons butter over medium-high heat. Add onion and celery, and saute until onions are translucent, 8 to 10 minutes. Combine vegetables and corn-bread mixture.
- In same skillet, saute sausage over medium heat, stirring frequently with a wooden spoon to break up large pieces, until browned and cooked through, about 8 minutes. Remove sausage with slotted spoon; mix with corn-bread mixture, along with poultry seasoning, sage, salt, and pepper. Discard rendered fat from skillet. Add stock, 1 cup at a time; mix. (You may not need all stock.) Stuffing should be well moistened (I like mine to be kind of "soupy").
- Squeeze garlic from skins; mix gently into corn-bread mixture; keep them whole. Season with salt and pepper. Transfer to prepared baking dish. Melt remaining 4 tablespoons butter; drizzle over top of stuffing. Bake until top is golden and stuffing is heated through, 45 to 50 minutes. To reheat, bring to room temperature, and cover; bake at 350° for 20 minutes. Remove cover; bake until heated through, about 10 minutes more.
Nutrition & Diet Analysis (per serving)
566
kcal
28% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).