Description
This Cornbread Stuffing Recipe combines homemade cornbread with savory Italian sausage and fresh herbs to create a flavorful, comforting side dish perfect for Thanksgiving or any holiday meal. The recipe includes a make-ahead step to bake the cornbread in advance, ensuring a crispy texture in the final stuffing, which can be baked separately or used to stuff a turkey.
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
- Make the Cornbread: Preheat your oven to 375°F (191°C). In a large bowl, whisk together the cornmeal, all-purpose 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 and bake for 22 to 24 minutes until the top is lightly browned. Remove and set aside to cool overnight, uncovered.
- Prepare Cornbread Cubes: The next day, preheat the oven to 300°F (149°C). Cut the cooled cornbread into 1-inch cubes (about 7–8 cups). Arrange the cubes in a single layer on a baking sheet lined with parchment paper or a silicone mat. Bake for 10 minutes or until slightly crisp. Let cool while preparing the stuffing mixture. If baking the stuffing alone later, increase oven temperature to 375°F (191°C).
- Mix Broth and Eggs: In a very large bowl, whisk together the reduced-sodium chicken broth and 2 large eggs. Set aside for combining later.
- Cook Aromatics and Sausage: Heat butter in a large skillet over medium-high heat. Add diced onion, sliced celery, fresh thyme, sage, parsley, salt, and pepper. Cook for about 4 minutes until the vegetables soften. Add Italian sausage by squeezing it from casings into the skillet, breaking it up with a spoon. Cook for about 4 minutes until sausage is just cooked through.
- Combine Ingredients: Pour the sausage and vegetable mixture, including any cooking juices, into the broth and egg mixture. Add the toasted cornbread cubes and pecans if using. Gently fold everything together, being careful not to break up the cornbread cubes too much.
- Prepare for Baking: If stuffing a turkey, allow the mixture to cool completely before using to stuff the bird. If baking separately, spoon the stuffing into a greased 9×13-inch baking pan.
- Bake the Stuffing: Bake the stuffing at 375°F (191°C) for 40 minutes or until the top is lightly browned and crisp.
- Serve: Garnish with fresh herbs if desired and serve warm.
Notes
- Fresh herbs and homemade cornbread provide great flavor and texture.
- This recipe can be made a day in advance to ease holiday meal preparation.
- You can freeze the prepared stuffing before baking for convenience.
- Optional pecans add extra crunch but can be omitted for allergens or preference.
- Ensure the stuffing is cooled completely before using to stuff a turkey to prevent food safety issues.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 7g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 80mg
