Collard-Cornbread Stuffing
This collard green recipe is a no-brainer for a Southern Thanksgiving spread! Add Collard-Cornbread Stuffing to your Thanksgiving menu.
Ingredients
- 1/2 lb. diced andouille sausage
- 6 Tbsp. butter
- Salt & pepper to taste
- 1 onion, chopped
- 3 celery stalks, chopped
- 1 Tbsp. thyme
- 1 Tbsp. sage
- 4 cups collard greens, chopped
- 3 cups chicken broth
- 2 eggs
- 8 cups toasted white bread
- 6 cups crumbled cornbread
Directions
In a large skillet, saute andouille sausage with butter. Season with salt and pepper and add chopped onion, celery, thyme, and sage; cook for 5 minutes, then add 4 cups sliced collard greens and let wilt. Pour in 3 chicken broth and simmer.
In a large bowl, mix eggs. Add toasted white bread cubes, crumbled cornbread, and the hot broth mixture to a large bowl. Gently toss the stuffing, then spread in a buttered 9×13 baking dish. Dot the top with butter or turkey pan drippings, cover, and bake for 30 minutes at 350. Uncover and bake until golden, 20 more minutes.
