Janna’s Cornbread Stuffing
If mom had it her way, the entire thanksgiving meal would be thrown out and replaced by a seafood feast—the pilgrims came by sea, right? Despite this unpopular opinion, our mom knows how to make stuffing. Below is her recipe that we’ve shared with neighbors, sister-in-laws and friends. Because once you’ve had it, there’s no going back.
1 store bought pre-made square cornbread (we buy ours from Whole Foods bakery)
1 yellow onion, chopped
3 8oz baby bella mushrooms, sliced
3 mild italian sausages, removed from casing
1 can sliced water chestnuts, drained
1 bunch of celery, chopped
Fresh sage, chopped
Dried or fresh thyme, chopped
Flat leaf Parsley, chopped
Vegetable or chicken stock (around 1-2 cups)
2-3 tablespoons butter
1/2 cup pecans, lightly toasted and chopped
One day before, cut the cornbread in large squares (1 inch x 1 inch or bigger) and set in a baking sheet uncovered to dry out on the kitchen counter.
Day of, chop the onions into squares and cook until translucent with 1 tablespoon of thyme and 1 tablespoon of sage. Pour cut cornbread and onions into a large bowl. Cut sausage out of the casing and cook until crispy. Break the sausage apart with your wooden spoon as it cooks. Add to the bowl. Slice mushrooms and cook. Season well with salt and pepper, don’t overcrowd the pan so they don’t get soggy (you want them to brown). Pour into the bowl. Stir in celery and water chestnuts into the bowl. Add parsley and ~2 tablespoons and a little chicken stock to moisten—you do not want it soggy. You want it to look green and fresh looking! You might need to add more herbs, salt and pepper. Stir into the bowl. Pour in a greased baking dish (like a pyrex) and add more sage, thyme and the toasted pecans on top. Melt butter and drizzle over the top of everything.
Bake at 375 for about 30-40 minutes. Keep an eye on it, you want it light brown and crispy on top. You can make ahead and rewarm.