Sausage Sun-Dried Tomato Cornbread Stuffing


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Sausage Sun-Dried Tomato Cornbread Stuffing


This stuffing goes great with our Grilled Whole Chicken with Lemon Herb Gravy.

  • Serves: 6-8
  • Course: Dinner


  • 3-4 tbsp olive oil (45–60 ml)
  • 3/4 lb Italian sausage (hot or medium) (375 g)
  • 1 large onion, finely chopped
  • 3 stalks celery, finely chopped
  • 2 cloves garlic, finely chopped
  • 1/4 cup sun-dried tomatoes, chopped (60 ml)
  • 1 tbsp fresh thyme, chopped (15 ml) (or 1 tsp/5 ml dried thyme)
  • 1/2 cup flat-leaf parsley, finely chopped (125 ml)
  • 1 tsp lemon zest, grated (5 ml)
  • kosher or sea salt and freshly ground pepper
  • 6 cups cornbread, in rough crumbs or cut in small cubes (1.5 L)


  1. Heat 1 tbsp olive oil in a large frying pan over medium heat. Cut sausage casings and crumble meat into pan. Cook until lightly browned. Scrape with slotted spoon into a large bowl, reserving any remaining fat in the pan. Set aside.
  2. Add approx. 2 tbsp (30 ml) oil to pan. Stir in onion, celery, and garlic and cook until just softened, about 10 minutes. Scrape into the bowl with all the cooking juices.
  3. Add remaining ingredients to the bowl and toss lightly to combine.
  4. Lightly butter a large, shallow baking dish. Spread stuffing mixture in an even layer. Cover with foil and set in a preheated (350°F/180°C) oven. Bake for 45 minutes.
  5. Tip:
  6. - Homemade cornbread makes 
for a delicious stuffing.

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Jane Rodmell