Corn Bread Stuffing (Casserole)

I don’t want to toot my own horn, but this is probably the best stuffing/casserole ever.

While I admit bias, it really is delicious, and is, and I am nearly at the point where I can make this without the recipe.

Last year Pat & I hosted Thanksgiving for the first time ever, and we were tasked with making a turkey, and I wanted to make one side (our moms brought sides and desserts).

Pat and I are both sensitive to garlic and & onions – which are really common ingredients and definitely make foods & dishes more flavorful. However, they also make Pat and I feel like crap after we are done eating. So I wanted to make a more “FODMAP sensitive” version of stuffing.

And then it turned into more of a casserole.

Savory Cornbread Casserole

  • Servings: 8
  • Difficulty: easy
  • Print

Ingredients

1 fennel bulb, chopped & diced

1 head celery, chopped

16 oz mushrooms, whole or diced

16 oz sausage pork sausage

1 cup Butter

1.5 Cup Broth (bone broth)

4 Large Eggs

1 jalapeño

4 Cups Dry Cornbread Cubs

Spices to taste: salt, rosemary, sage, & fennel

I have also played around with this recipe to minimize dishes as well, this is ultimately what worked the best for me.

Directions

In a large Dutch oven brown your sausage, once it is cooked through remove it with a slotted spoon and place in a paper towel lined bowl or plate.

Keep your sausage rendering (this is flavor, duh) in the Dutch oven.

NOW ADD THE BUTTER

Add the fennel, celery, & mushrooms, let the butter and the veggies make friends with each other, sauté until your celery and fennel get more translucent, and mushrooms get brown.

PREHEAT YOUR OVEN: 350 (do this now so it’s ready when you are)

Now back to your fennel/butter mix- now add your jalapeño, (if desired), and herbs

Take your oven off the heat, add your cornbread, eggs, & broth, and add your sausage back in!

Stir everything well to coat the bread cubes and mix evenly

Transfer to a cooking dish, and cover

Bake covered for 30 minutes, and uncovered for about 10-20 depending on your oven, and desired crispness on top.

You can also be extra with this recipe, and add Pom seeds, or cranberries for a kick of sweet/tart punch. I have also made this with adding in shredded sharp cheddar too (and let’s be real – no one get’s mad about cheese).

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