Ingredients
10 oz. cornbread, cut into 1/2" to 3/4" cubes
2 tbsp. extra-virgin olive oil
8 oz. crumbled sweet Italian sausage
2 tbsp. butter
1 small yellow onion, chopped
1 large stalk celery, cut crosswise into 1/4" pieces
2 large cloves garlic, thinly sliced
Kosher salt
1/2 c. low-sodium chicken broth
1/2 tsp. McCormick ground black pepper
1/4 c. dried cranberries
3 tbsp. freshly chopped parsley
2 large eggs, beaten
Preparation
Step 1Preheat oven to 350°. Spread cornbread on a large rimmed baking sheet. Toast, tossing halfway through until golden and crisp, about 15 minutes.Step 2Meanwhile, in a large skillet over medium-high heat, heat oil. Add sausage and cook until golden, about 4 minutes. Transfer to a large heatproof bowl. Step 3Return skillet to medium heat and melt butter. Add onions, celery, and garlic and cook, stirring occasionally, until softened, about 4 minutes. Season with salt. Step 4Add broth and pepper. Cook, stirring until the mixture comes to a boil. Remove from the heat and scrape into the large bowl with the sausage. Let cool slightly. Step 5Stir toasted cornbread, cranberries, parsley, and eggs into bowl with cooked vegetables, tossing until bread absorbs liquid and everything is coated. Season with salt and pepper.Step 6Line a muffin tin with 12 paper liners. Fill each with stuffing. Step 7Bake until cooked through and golden, 15 to 18 minutes. Let cool slightly.
Made them? Let us know how it went in the comment section below!
