A delightful twist on a classic stuffing recipe, perfect for any festive occasion.
Cook the ground sausage in a large skillet over medium heat until browned, breaking it into small pieces as it cooks.
Ensure the sausage is evenly browned for the best flavor.
Remove the sausage from the skillet and set aside, leaving the drippings in the skillet.
Use a slotted spoon to remove the sausage, leaving the flavorful drippings behind.
Add the diced onion and chopped celery to the skillet and sauté until softened.
Cook the vegetables until they are translucent and tender.
In a large mixing bowl, combine the cooked sausage, sautéed vegetables, crumbled cornbread, toasted bread cubes, sage, marjoram, and black pepper.
Mix gently to avoid breaking the bread cubes too much.
Gradually add the chicken broth to the mixture, stirring until evenly moistened.
Add the broth slowly to control the moisture level.
Transfer the mixture to a greased baking dish and dot the top with butter.
Ensure the mixture is evenly spread in the dish for uniform baking.
Cover the dish with aluminum foil and bake in a preheated oven at 350°F for 20 minutes.
Covering the dish helps retain moisture during the initial baking.
Remove the foil and bake for an additional 10 minutes, or until the top is golden brown.
Baking uncovered allows the top to crisp up nicely.
Serve warm as a side dish or stuffing alternative, and enjoy!
Garnish with fresh herbs for a vibrant presentation.
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