Air Fryer Cornbread Sausage Stuffing
Description
Air Fryer Cornbread Sausage Stuffing -- We all know that stuffing is an integral part of any Thanksgiving feast. But what if you're tired of the same old recipe?
Ingredients
- 1/2 cup butter, salted and melted
- 1/2 cup diced celery
- 1/2 cup yellow onion, diced
- 1 pound mild Italian sausage, cooked
- 12 ounces cornbread, dried/stale cornbread cubes or seasoned cornbread stuffing mix (two small boxes)
- 3 cups chicken broth
- 1 teaspoon garlic salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 2 large eggs, beaten
- 1 tablespoon parsley, diced
Instructions
- Preheat the Air Fryer to 375 degrees F, air fryer setting.
- In a skillet, melt 4 tablespoons of butter over medium heat. Saute the celery and onion in the melted butter until soft and the onion is translucent.
- Place the cornbread crumbs into a large bowl. Add the sauteed celery and onion - be sure to use a spatula to scrape all of the butter from the pan and into the breadcrumb bowl as well.
- Combine the chicken broth, remaining 4 tablespoons of melted butter, garlic salt, pepper, and onion powder. Add the eggs to the broth mixture and whisk to fully combine.
- Pour the liquid mixture over the breadcrumb mixture and toss to combine and mix thoroughly.
- Butter a casserole dish that will fit in your air fryer. I suggest a deep dish 8” round casserole dish.
- Spread the cornbread mixture into the buttered dish and cover with aluminum foil.
- Cook in the air fryer at 375 degrees F, air fryer setting, for 30-45 minutes, covered until the stuffing mixture is cooked through.
- Uncover, stir, and bake for 5 minutes more until the top is golden brown.
- Sprinkle with chopped fresh parsley.
- Plate, serve, and enjoy!
Equipment
- Air Fryer
- Baking Pan
- Cooking Spray
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for one month.
Recipe Notes:
- The ground sausage is optional-it adds an immense burst of flavor. Be sure to cook the sausage before adding it to the breadcrumb mixture.
- You can also use freshly baked cornbread. Cut into pieces and set out on the counter for several hours until dry/stale.
- Use a digital instant-read thermometer to check the temperature deep down in the stuffing. The stuffing should be nice and hot (160°F for safe cooking of the eggs).
Nutrition
Serving: 1ServingCalories: 355kcalCarbohydrates: 20gProtein: 11gFat: 26gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 115mgSodium: 1078mgPotassium: 216mgFiber: 1gSugar: 6gVitamin A: 487IUVitamin C: 2mgCalcium: 67mgIron: 1mg