The BEST Southern Stuffing

By • October 20, 2015 0 Comments

0 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!
The BEST Southern Stuffing


Author Notes: I created this recipe the first time I was in charge of preparing Thanksgiving Dinner. I couldn't find one single recipe that incorporated all of the ingredients I wanted to use, so I combined various recipes to come up with a version that I thought sounded delicious. That first year I had no idea how it would turn out, but 15 years later, it's still my go to recipe!Kara

Advertisement

Serves 10-12

  • 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
  • 3-4 cups Chicken Stock
  • 1 Head of Roasted Garlic
  1. 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 sauté until onions are translucent, 8 to 10 minutes. Combine vegetables and corn-bread mixture.
  2. In same skillet, sauté 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").
  3. 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.

More Great Recipes:
Side Dishes|Cornbread