Cornbread Stuffing with Savory Sausage and Fresh Herbs Recipe

If you love classic holiday flavors but want a stuffing that really stands out, you are going to adore this Cornbread Stuffing with Savory Sausage and Fresh Herbs Recipe. I absolutely love how the homemade cornbread adds just the right touch of sweetness, while the savory sausage and fresh herbs bring deep, comforting layers of flavor that everyone asks for seconds on. Stick around—I’m going to share all my tips so your stuffing comes out perfectly every time.

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Ingredients You’ll Need

The magic of this Cornbread Stuffing with Savory Sausage and Fresh Herbs Recipe lies in the harmony of simple, fresh ingredients. Each component—from the onions and celery to the fresh thyme and sage—works together to create a stuffing that’s fragrant, hearty, and utterly satisfying. Here’s what you’ll want to pick up at the store or grab from your pantry:

• Cornmeal: Fine or medium ground works best for a tender cornbread base.
• All-purpose flour: Spoon and level it for accuracy—this keeps your cornbread light.
• Baking powder and baking soda: These leavening agents help your cornbread rise beautifully.
• Unsalted butter: Melted and slightly cooled for the cornbread, plus more for sautéing veggies.
• Honey: Adds a gentle hint of sweetness that balances the savory sausage perfectly.
• Large eggs: Bring these to room temperature so they incorporate smoothly.
• Buttermilk: At room temp, this adds tang and tenderness to the cornbread.
• Reduced-sodium chicken broth: Keeps the stuffing moist without being overpowering.
• Diced onion & sliced celery: Classic aromatics that add flavor and crunch.
• Fresh thyme, sage, and parsley: Fresh herbs make all the difference—use dried only if you don’t have fresh on hand.
• Salt & freshly ground black pepper: Essential for seasoning.
• Mild Italian sausage: Uncooked and removed from casings; it adds meaty richness.
• Optional pecan halves: For a delightful crunch and nutty flavor contrast.

Variations

I love to keep this cornbread stuffing recipe classic, but honestly, it’s such a flexible dish that you can make it your own with just a few tweaks. Whether you’re aiming for something a bit lighter or want to boost the texture, here’s how I like to change it up sometimes.

• Make it vegetarian: I’ve swapped out sausage for sautéed mushrooms and walnuts, which still gives that lovely umami and crunch.
• Spice it up: Adding a dash of smoked paprika or a pinch of cayenne gives a subtle kick that my spice-loving friends really appreciate.
• Go gluten-free: Use a gluten-free flour blend and gluten-free baking powder and you’ll still get a delicious cornbread base.
• Add fruit or nuts: Try tossing in dried cranberries or apples for a sweet surprise, or pecans (already in the original recipe) for texture.

How to Make Cornbread Stuffing with Savory Sausage and Fresh Herbs Recipe

Step 1: Whip Up the Cornbread Base

Start by preheating your oven to 375°F (191°C). Whisk all the cornbread ingredients together in a large bowl until smooth and combined—this includes your cornmeal, flour, baking powder, baking soda, salt, melted butter, honey, egg, and buttermilk. I like to make sure the butter isn’t piping hot or it could cook the egg, so cooling it slightly helps. Pour this batter into a greased 9-inch square baking pan and bake for about 22–24 minutes, until the top is just lightly browned. Let it cool overnight uncovered. Trust me, this resting time improves the texture and makes slicing easier.

Step 2: Toast the Cornbread Cubes

The next day, lower your oven to 300°F (149°C). Cut the cooled cornbread into 1-inch cubes—you’ll have roughly 7 to 8 cups. Spread them out evenly on a parchment-lined baking sheet and bake for 10 minutes until they start crisping up a bit. This drying step is key to preventing soggy stuffing. The toasty cubes soak up the broth without turning mushy, helping your stuffing keep that perfect texture.

Step 3: Cook the Sausage and Veggies

While the cornbread cools, heat 4 tablespoons of butter in a large skillet over medium-high heat. Toss in the diced onions and celery along with the thyme, sage, parsley, salt, and pepper. Sauté for about 4 minutes until the vegetables soften and the herbs release their aroma. Then squeeze the sausage meat out of its casings into the pan, breaking it up gently with a spoon. Cook for another 4 minutes until it’s just about done—don’t overcook here because it will finish cooking when baked in the stuffing.

Step 4: Assemble the Stuffing

In a very large bowl, whisk together the chicken broth and two eggs until nicely combined. Pour the cooked sausage and vegetable mixture—including any flavorful liquid from the skillet—into this bowl. Add the toasted cornbread cubes and pecan halves if you’re using them. Now gently fold everything together; you want each cube to be coated, but avoid mashing the bread. This step is all about love and a light touch.

Step 5: Bake to Perfection

If you’re tucking this stuffing inside a turkey, make sure it’s completely cooled before stuffing to keep food safety in check. Alternatively, bake it separately in a greased 9×13-inch baking dish at 375°F (191°C) for about 40 minutes until the top is golden and crisp. I’ve done both, and baking it alone means you get a beautiful crust and easy cleanup, plus extra servings for those stuffing lovers at your table!

How to Serve Cornbread Stuffing with Savory Sausage and Fresh Herbs Recipe

Garnishes

I like to sprinkle a little extra chopped fresh parsley or thyme on top right before serving. It adds a splash of color and a burst of fresh herb fragrance that really elevates the whole dish. Sometimes I even add a few whole pecans on top for presentation and crunch. It’s those little touches that make your guests think you went the extra mile.

Side Dishes

This stuffing pairs wonderfully with a roast turkey, of course, but also with honey-glazed ham or even a simple roasted chicken. For sides, I love serving it alongside green beans almondine, roasted Brussels sprouts, and cranberry sauce. The sweet-tart cranberry is especially nice against the savory sausage and cornbread flavors.

Creative Ways to Present

For a fun twist at holiday gatherings, I’ve shaped this stuffing into little mini loaves or baked it in muffin tins for individual servings. It makes it easy for guests to grab a portion, and it looks adorable on your buffet table. Also, layering it with slices of cooked sausage or drizzling with a bit of browned butter right before serving always gets compliments!

Make Ahead and Storage

Storing Leftovers

Once cooled, I like to transfer leftover stuffing to an airtight container and keep it in the fridge for up to 3 days. Reheating is easy and the stuffing tastes just as good the next day, especially with a little crisp once warmed back up.

Freezing

I’ve frozen this stuffing several times with great results. After baking and cooling completely, I portion it into freezer-safe containers or bags. It freezes well for up to 3 months. When you’re ready to enjoy, thaw it overnight in the fridge before reheating.

Reheating

To reheat, I cover the stuffing loosely with foil and warm it in a 350°F (177°C) oven for 20-25 minutes until heated through. If you want to revive some crisp on top, I remove the foil in the last 5 minutes. Microwave reheating works in a pinch but can lead to sogginess, so the oven method is my favorite.

FAQs

Final Thoughts

This Cornbread Stuffing with Savory Sausage and Fresh Herbs Recipe is truly one of my favorite dishes to make during the holidays and beyond. From the first time I tried it, I knew it was a keeper—comforting, flavorful, and just the right balance of sweet and savory. I honestly think once you make it from scratch using fresh herbs and homemade cornbread, you won’t want to go back to boxed mixes ever again. Give it a try and I promise you’ll be hearing ‘what’s the secret?’ from your family and friends in no time!

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