Kat in the Kitchen - Cornbread Sausage Stuffing

I'm starting to brainstorm our Easter Feast for the biggest holiday of the year. The menu is still up in the air, but one definite on it is Cornbread Sausage Stuffing. I'm obsessed with stuffing. When I make stuffing, it is pretty much for me only. Chris doesn't like the texture, but I just can't get enough of the flavor. I used to get StoveTop boxes until my mother-in-law showed me one Christmas that it is actually pretty easy to make. This recipe is pretty much my dream recipe of stuffing - a combination of my mother-in-law's and Pioneer Woman's tailored to exact what I want in a stuffing - only cornbread, no celery, no onions (but keep the onion flavor), mushrooms (this is a 10 on the Chris-repellant scale), sausage and a whole lot o' thyme.

Here we go:

Cornbread Sausage Stuffing
adapted from Pioneer Woman's Cornbread Dressing with Sausage and Apples and my mother-in-law's recipe
- 1 9x13 pan of cornbread (use a cornbread recipe with little or no sugar) cut into 1-inch cubes and left out overnight or if you don't have time, just dry them in the oven
- 1 pound breakfast sausage
- 1 pound mushrooms, washed and patted dry
- 1/2 tsp salt
- 1 teaspoon onion powder
- 2 eggs, beaten
- 24 to 32 ounces of low sodium chicken broth (this will depend on how dry you like your stuffing - I prefer mine not dry at all!) 
- 3 tsp fresh thyme leaves
- salt to taste (don't oversalt!)

- Turn oven on to 500 degrees
- Toss mushrooms in salt and then roast in the preheated oven for 20 minutes stirring once halfway through for even roasting. 
- In large skillet, brown sausage over medium heat with the 1 teaspoon onion powder. Remove sausage and set aside (don't drain the fat!)
- Now add the broth to the skillet with the thyme leaves and bring to a boil.
- While the broth is heating, toss the sausage, mushrooms and eggs with the cornbread cubes in a large bowl.
- Add boiling broth to the cornbread mixture.

Now a few tidbits from my mother-in-law: "Ultimately you want it to be a little juicier than the finished product because it absorbs a lot of broth while cooking.  I’m sorry I can’t explain this better.  Now taste.  If it tastes bland, add a little salt.  If you’re not sure, take out a spoonful and sprinkle a little salt and see if that’s the fixer.  The flavor in this depends on the kind of broth you use and how flavorful it is.  I like “Better than Bouillon Chicken Flavor.” If I mix it too strong, it tastes bad.  If I mix it too weak, it lacks flavor.  If I mix it just right and it’s missing something, salt is usually the missing ingredient.  If I take a spoonful and sprinkle it with salt, and it still doesn’t taste right, I add little more bouillon…be careful here because the “not right” taste might be because you have too much bouillon already." I love when she writes me recipes because it sounds like she is right there in the kitchen with me. 

- Put into large baking dish and bake at 375 degrees for 20 to 25 minutes or until golden brown on top. 
- Garnish with some more fresh thyme.

And enjoy!

What are your must haves for your Easter Feast? I'd love suggestions.