Upgrade your average holiday dressing with Handsome Brook Farms eggs! This classic Cornbread and Sausage Stuffing is made from a homemade cornbread enriched with Handsome Brook Farms eggs, which is mixed with savory sausage, and lots of aromatics. Using a few eggs in the dressing itself ensures for a rich flavor and a creamy interior while still leaving some room for crispy edges; truly the best of both worlds!
I love using eggs from one of Handsome Brook Farms 75+ family-owned farms because I can trust that these eggs are organic and pasture-raised, which is the most humane and sustainable practice in the egg industry. Each Handsome Brook Farms hen has at least 108 square feet to roam on, and that in combination with land and feed free from chemical pesticides, GMOs, and antibiotics results in one happy chicken, and one very tasty egg!
For the Cornbread:
- 1 1/ 2 cups polenta
- 1/ 2 cup all-purpose flour
- 1 teaspoon salt
- 1 1/ 2 teaspoons baking powder
- 2 tablespoons honey, divided
- 1 1/ 4 cups greek yogurt
- 2 Handsome Brook Farms Pasture-Raised Organic Eggs
- 3 tablespoons butter, divided
- flaky sea salt
For the Stuffing:
- 1 pound sweet Italian sausage, casings removed
- 1 white onion, finely chopped
- 3 stalks celery, finely chopped
- 1 large carrot, finely chopped
- 2 sprigs of sage
- 2 teaspoons thyme
- 1 teaspoon dried oregano
- 2 Handsome Brook Farms Pasture-Raised Organic Eggs, beaten
- 1 1/ 2 cups Chicken stock
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
Preheat the oven to 375˚F. Whisk together the polenta, flour, salt, and baking powder. Whisk together the greek yogurt, Handsome Brook Farms Pasture-Raised Organic Egg, and 1 tbsp. of honey. Fold the wet ingredients into the dry until well combined.
Meanwhile, heat 2 tablespoons of the butter in a 9-inch cast-iron skillet over medium heat until melted. Remove from heat, then add batter. Smooth out the top, then place in the oven for about 30 minutes, or until lightly browned around the edges. Let cool slightly.
Melt the 1 tablespoon remaining butter and brush it all over the cornbread, along with the remaining 1 tablespoons honey. Allow to cool and slice into cubes.
Transfer the cornbread cubes to a lined baking sheet and toast for 20 to 25 minutes at 350°F or until dried and golden brown. Let cool.
Meanwhile, cook the sausage over medium-high heat in a skillet until golden brown and cooked through. Remove from the pan and set aside. Leave the rendered sausage fat in the pan and cook onions, celery, and carrots until tender, about 5-7 minutes.
Season with herbs, salt, and pepper, and remove from pan.
In a large bowl, toss toasted cornbread, vegetables, sausage, and beaten Handsome Brook Farms Pasture-Raised Organic Eggs until well combined. Add to a greased baking dish and pour chicken stock around the edges of the casserole. Bake at 375°F for 30 to 40 minutes or until the top is golden brown and crispy.