Orange Rosemary Cornbread Thanksgiving Stuffing

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orange rosemary cornbread thanksgiving stuffing victoria gourmet recipe

This is hands down the best stuffing I have ever eaten. Our panel of taste testers came back for seconds and thirds, a testament to the perfect balance of ingredients to complement a Thanksgiving dinner. 


1 pound Italian sweet sausage, casing removed
1 onion, diced
2 stalks celery, diced
4 cloves garlic, minced
5 cups stale cornbread, cubed
3/4 -1 cup Stock
2 tablespoons butter, melted
1 egg, lightly beaten

Recipe Info

Difficulty Level: 
Prep Time: 
10 minutes
Cook Time: 
50 minutes
Total Time: 
1 hour
Serving size: 


1. Preheat oven to 375ºF. Grease a 9x9 inch baking dish. Set aside.
2. In a large sauté pan over medium-high heat cook the sausage until browned, about 10 minutes. Using a slotted spoon transfer sausage to a paper towel lined plate.
3. In the same pan, sauté the onion, celery and garlic in sausage drippings over medium heat until tender, about 10 minutes.
4. Add the onion mixture to a large bowl with sausage, cornbread, Orange Rosemary Stuffing Blend, 3/4 c stock, butter and egg. Mix well. If dry add in the remaining 1/4 cup stock.
5. Transfer to the prepared pan. Bake 25-30 minutes or until browned.


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