Description
This Cornbread Stuffing recipe combines tender, homemade cornbread cubes with savory Italian sausage, fresh herbs, and vegetables for a flavorful holiday side dish. The cornbread is baked ahead of time then toasted for extra crispness before being mixed with sautéed sausage and veggies, broth, and eggs. Either bake separately or stuff inside a turkey for festive gatherings.
Ingredients
Scale
Cornbread
- 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
Stuffing
- 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
- Prepare Cornbread: Preheat the oven to 375°F (191°C). In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, melted butter, honey, egg, and buttermilk until smooth. Pour the batter into a greased 9-inch square baking pan. Bake for 22 to 24 minutes until the top is lightly browned. Allow the cornbread to cool uncovered overnight.
- Toast Cornbread Cubes: The next day, preheat the oven to 300°F (149°C). Cut the cooled cornbread into 1-inch cubes to yield about 7–8 cups. Spread the cubes evenly on a parchment-lined baking sheet, then bake for 10 minutes until slightly crisp. Remove and set aside to cool.
- Make Broth Mixture: In a very large bowl, whisk together the chicken broth and 2 large eggs. Set this mixture aside for later.
- Sauté Vegetables and Sausage: Heat butter in a large skillet over medium-high heat. Add diced onion, sliced celery, thyme, sage, parsley, salt, and black pepper. Cook for about 4 minutes until vegetables soften. Remove sausage from casings and crumble into the skillet. Cook for an additional 4 minutes until sausage is nearly cooked through.
- Combine Ingredients: Pour the sausage and vegetable mixture, including any liquid from the skillet, into the broth and egg mixture. Add the toasted cornbread cubes and pecans, if using. Gently fold everything together to combine without breaking the cornbread too much.
- Bake the Stuffing: If using to stuff a turkey, cool the mixture completely before stuffing the bird. Otherwise, spoon the stuffing into a greased 9×13-inch baking pan. Bake in a 375°F (191°C) oven for 40 minutes until the top is lightly browned and crisp.
- Serve: Garnish with fresh herbs if desired and serve warm as a comforting side dish.
Notes
- Prepare the cornbread a day in advance to achieve the best texture for the stuffing.
- To make this dish vegetarian, omit sausage and replace chicken broth with vegetable broth; consider adding mushrooms or tofu.
- For a nuttier flavor and crunch, add pecans or your choice of nuts.
- Make sure to let the stuffing cool completely if stuffing inside a turkey to prevent bacterial growth.
- This recipe can be made ahead and reheated; cover tightly with foil and warm in the oven at 350°F (177°C) until heated through.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Keywords: cornbread stuffing, holiday side dish, Thanksgiving stuffing, cornbread, sausage stuffing, savory stuffing, homemade stuffing
