Ingredients
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2 (15 oz) pkg bakery cornbread, cut into 1-inch pieces
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2 medium leeks
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4 tbsp unsalted butter, divided, plus extra for greasing
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1 (16 oz) pkg sweet Italian sausage, casings removed
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1 (10 oz) pkg mirepoix (chopped carrots, onions, and celery)
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2 tbsp chopped fresh sage leaves
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2 large eggs
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2 cups reduced-sodium chicken broth
Steps
1
Preheat oven to 350°F. Spread cornbread cubes in an even layer onto two rimmed parchment-lined baking sheets. Bake until lightly toasted, turning baking sheets halfway through, 15 to 20 minutes. Remove from oven and let cool slightly, then transfer to a large bowl. Increase oven temperature to 375°F.
2
Meanwhile, halve leeks lengthwise and rinse under water to remove any dirt or grit. Thinly slice the light green and white parts, discarding dark green parts.
3
Grease a 9x13” baking dish with butter. Heat a 12” skillet over medium-high. Add sausage and cook until browned, breaking up meat with a wooden spoon, 6 to 8 minutes. Transfer sausage to bowl with cornbread.
4
In same skillet, melt 2 tablespoons butter over medium-high. Add mirepoix and leeks and season with salt and pepper. Cook until vegetables are tender, 6 to 8 minutes. Stir in sage. Transfer vegetables to bowl with cornbread and sausage.
5
In a separate bowl, whisk eggs with a fork to combine. Stir in chicken broth. Pour over bowl with cornbread, sausage and vegetables. Stir gently to fully combine.
6
Transfer stuffing to prepared baking dish and pat into an even layer. Dot top with remaining 2 tablespoons butter. Cover with foil and bake 40 minutes, then uncover and bake until golden brown, 10 to 12 minutes.
