Cornbread Stuffing

Yield: 12 to 18 servings
Time: About 2 hours, plus time for the cornbread to cool

Skillet cornbread, 1 loaf
3 large eggs
cup extra-virgin olive oil or canola
oil
2 cups milk, preferably not skim
4 tablespoons ( stick) butter
3 medium yellow onions, chopped
8 celery stalks, chopped
to 1 pound ground pork sausage
(optional)
2 to 3 cups Pepperidge Farm Herb
Seasoned Cubed Stuffing or other
seasoned croutons
1 tablespoon rubbed dried sage, or
more to taste
1 tablespoon poultry seasoning, or
more to taste
Black pepper
4 cups chicken or vegetable stock, or
more as needed

1. Heat the oven to 450F and grease an 11- by 15-inch baking dish (or a 9- by 13-inch baking dish
plus a few ramekins). Put the butter in a large skillet over medium heat. When it melts, add the
onions and celery and cook, stirring occasionally, until theyre soft, 8 to 10 minutes. Transfer the
vegetables to a plate or bowl. If youre using the sausage, add it to the skillet and cook, stirring
occasionally to break up the meat, until no traces of pink remain, about another 10 minutes.
Remove with a slotted spoon and drain on paper towels.

2. Break the cornbread into 1- to 2-inch chunks in a large bowl. Add the onion mixture and the
sausage (if youre using it) along with the seasoned croutons, sage, poultry seasoning, and a few
generous dashes of salt and black pepper. Toss to combine, then taste and adjust the seasoning.
Beat the remaining 3 eggs and fold them into the cornbread mixture, then gradually add the stock,
stirring gently to avoid breaking up the cornbread chunks, until the mixture is moist but not
sopping. Transfer the mixture to the greased pan(s). Bake until golden brown, 30 to 40 minutes, and
serve hot or warm.