Easy Cornbread Stuffing with Salami
Easy Cornbread Stuffing with Salami is a tasty and delicious stuffing that's perfect for Thanksgiving Day!
Ingredients
- 8 tbsp Unsalted butter, divided
- 12 cups 1-inch cornbread cubes (two boxes of Jiffy cornbread made according to package instructions)
- 1 10oz Salami, cut into 1/2-inch pieces
- 1 large Yellow onion, chopped
- 3 stalks Celery, chopped
- 4 cloves Garlic, minced
- 3 tbsp Chopped fresh sage
- 1 5 to 7 oz Stuffing mix croutons
- 3 cups Chicken stock
- salt and pepper to taste
Instructions
- Preheat your oven to 350 degrees. Spray a 13X9 baking dish with non-stick cooking spray and set aside.
- Take the cubed cornbread and spread it gently onto a large baking sheet. Place the cornbread into the oven for about 20 minutes until partially dried out. You will want to toss halfway through cooking to ensure the cornbread doesn't get to brown. Remove from oven and let it cool.
- Next, melt 1 tbsp of butter in a large skillet over medium heat and add in the salami. Cook the salami for a couple of minutes or until lightly browned. Transfer the salami to a large bowl using a slotted spoon.
- Next, add the remaining 7 tbsp of butter to the same skillet and melt over medium heat. Add in the onion, celery, garlic, salt, and pepper. Stir to combine and cook for about 10 minutes or until the vegetables have softened. Toss in the sage and stir to combine.
- Add the stuffing croutons and cornbread to the bowl with the salami. Gently toss everything together. Next, add the vegetable mixture and chicken broth. You want to allow the bread a chance to soak up the liquid so start slowly. If you don't use all 3 cups of chicken stock that's okay!
- Toss everything together and pour the stuffing into the prepared 13X9 baking dish. Bake the stuffing for about 40 to 45 minutes or until golden brown on top!
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