Smoked Kielbasa & Sage Cornbread Stuffing

Buttery cornbread stuffing filled with smoked kielbasa, tender vegetables, and fresh sage for a hearty Thanksgiving side dish.

Serves: 8
Active time: 25 minutes
Total time: 1 hour

Ingredients

• 1 pound Jimmy P’s Housemade Smoked Kielbasa, diced small
• 6 cups cornbread, cubed and dried overnight
• 1 onion, diced
• 2 celery stalks, diced
• 2 tablespoons chopped fresh sage
• 2 cups chicken stock
• 2 eggs, beaten
• 4 tablespoons butter

Instructions

1. Heat a dry skillet over medium-high heat. Add the diced kielbasa and cook until browned with crisp edges. Transfer it to a plate using a slotted spoon.
2. Melt the butter in the same skillet. Add the onion, celery, and sage, then cook for approximately 8 minutes, until softened.
3. Combine the cornbread cubes, kielbasa, and cooked vegetables in a large bowl.
4. Whisk the chicken stock and eggs together. Pour the mixture over the cornbread and fold gently until evenly combined.
5. Transfer the stuffing to a buttered baking dish. Cover and bake at 375°F for 25 minutes.
6. Remove the cover and continue baking for approximately 15 minutes, until the top is golden and crisp.

From the case: Kielbasa is fully smoked and cooked, so this recipe comes together faster than stuffing made with raw sausage.