Ingredients

1 cup (120g) cornmeal (fine or medium ground)

1 cup (125g) all-purpose flour (spooned & leveled)

1 teaspoon baking powder

1/2 teaspoon baking soda

1/8 teaspoon salt

1/2 cup (8 Tbsp; 113g) unsalted butter, melted and slightly cooled

1/4 cup (85g) honey

1 large egg, at room temperature

1 cup (240ml) buttermilk, at room temperature

2 and 1/2 cups (600ml) reduced-sodium chicken broth

2 large eggs

1/4 cup (4 Tbsp; 56g) unsalted butter

1 cup (130g) diced onion

1 and 1/4 cups (160g) sliced celery

2 teaspoons chopped fresh thyme leaves (or 1 teaspoon dried)

1 tablespoon chopped fresh sage (or 1 teaspoon dried)

1 and 1/2 tablespoons chopped fresh parsley (or 2 teaspoons dried)

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 pound (454g) uncooked mild Italian sausage

Optional: 1 cup (125g) pecan halves

Instructions

Step 1: Prepare the cornbread by preheating the oven to 375°F (191°C). Whisk together all cornbread ingredients in a large bowl, then pour the batter into a greased 9-inch square baking pan. Bake for 22–24 minutes until lightly browned on top. Allow the cornbread to cool overnight uncovered.

Step 2: The next day, preheat the oven to 300°F (149°C). Cut the cooled cornbread into 1-inch cubes, yielding about 7–8 cups. Spread these cubes on a parchment-lined baking sheet and bake for 10 minutes until they are slightly crisp. Set aside to cool.

Step 3: In a very large bowl, whisk together the chicken broth and 2 eggs. Set this mixture aside.

Step 4: Heat 1/4 cup unsalted butter in a large skillet over medium-high heat. Add the diced onion, sliced celery, thyme, sage, parsley, salt, and pepper. Cook for about 4 minutes until the vegetables start to soften.

Step 5: Remove sausage meat from casings and add it to the skillet. Break it up with a spoon and cook for approximately 4 minutes until just cooked through.

Step 6: Pour the sausage and vegetable mixture, including any liquid, into the broth and egg mixture. Add the toasted cornbread cubes and pecan halves if using. Gently fold everything together to combine without breaking up the cubes too much.

Step 7: If stuffing a turkey, let the mixture cool completely before stuffing. If baking separately, preheat the oven to 375°F (191°C), spoon the stuffing into a greased 9×13-inch baking pan, and bake for 40 minutes until the top is lightly browned and crisp.

Step 8: Garnish with fresh herbs if desired, then serve the stuffing warm.

Tips & Variations

For added texture and flavor, consider stirring in chopped pecans or dried cranberries before baking.

Make the cornbread a day ahead to ensure the cubes are dry enough to toast and hold their shape in the stuffing.

Use turkey sausage or a vegetarian sausage substitute to tailor the stuffing to your dietary preferences.

Storage

Store leftover stuffing in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through, adding a splash of broth if it seems dry. You can also freeze the stuffing for up to 2 months; thaw overnight in the refrigerator before reheating.

FAQs

Can I prepare the cornbread and stuffing ahead of time?

Yes, preparing the cornbread a day in advance helps the cubes dry out properly for toasting. The completed stuffing mixture can be assembled a few hours ahead and baked just before serving.

Can I make this stuffing without sausage?

Absolutely. You can omit the sausage or substitute it with a plant-based replacement or extra vegetables to make a vegetarian version that still tastes delicious.