Pumpernickel Cornbread Stuffing Recipe

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This Pumpernickel Cornbread Stuffing with Sausage will have you kicking the Stovetop to the curb. Earthy pumpernickel and sweet cornbread combine with savory breakfast sausage, garlic, rosemary, sage, and parsley to make the most mouthwatering stuffing you’ve ever tried.

PREP TIME

10 mins

COOK TIME

45 mins

SERVINGS

8-10

Ingredients

  • 1 large onion, diced
  • 4 ribs celery, diced
  • 1 lb Jimmy Dean Hot Breakfast Sausage
  • 4 cloves garlic, minced
  • 10 fresh sage leaves
  • 3 sprigs rosemary
  • 1/2 cup fresh parsley

  • 2 Tbsp fresh thyme
  • 1/2 tsp crushed red pepper
  • Salt
  • Pepper
  • 10 cups 1/2” stale bread cubes (2/3 cornbread, 1/3 pumpernickel)
  • 3 1/2 cups of chicken broth

Pumpernickel Cornbread Stuffing with Sausage in a baking dish with wooden spoon

COOKING INSTRUCTIONS:
Pumpernickel Cornbread Stuffing

  1. Preheat oven to 350º.
  2. Sauté onions and celery. Add sausage and brown. Add garlic, herbs, and crushed red pepper, salt and pepper to taste, and cook for 1-2 minutes. Remove from heat.
  3. In a bowl, mix together bread cubes and sausage mixture. Add chicken stock and toss with hands until very moist.
  4. Bake for 30-45 minutes (depending on dish depth) or until hot all the way through and crusty on top. Serve immediately.

PAIRINGS:
Pumpernickel Cornbread Stuffing

American Porter

Pinot Noir

BBQ Smoked Chicken

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