Print

Best Easy Cornbread Sausage Stuffing Recipe

cornbread sausage stuffing - featured image
Print Recipe

This cornbread sausage stuffing is the ultimate comfort food, featuring savory sausage, sweet cornbread, and aromatic herbs. Perfect for holidays or any family dinner, it’s a crowd-pleaser that brings everyone back for seconds.

Ingredients

Scale
  • 1 ½ cups yellow cornmeal
  • 1 ½ cups all-purpose flour
  • ¼ cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 large eggs, lightly beaten
  • 1 ½ cups buttermilk
  • ½ cup unsalted butter, melted and cooled slightly
  • 1 pound bulk pork sausage
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 3 celery stalks, diced (about 1 cup)
  • 4 cloves garlic, minced
  • ½ cup unsalted butter
  • 2 tablespoons fresh sage, chopped (or 2 teaspoons dried)
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • 1 teaspoon dried rosemary, crushed
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • 2 cups low-sodium chicken broth (plus more if needed)
  • 2 large eggs, lightly beaten
  • Fresh parsley for garnish (optional)

Instructions

  1. Make the Cornbread (Day Before or at Least 4 Hours Ahead): Preheat oven to 400°F (200°C). Grease a 9-inch square baking pan or an 8-inch cast-iron skillet. In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt. In a separate small bowl, whisk eggs, buttermilk, and melted butter. Pour wet into dry and stir until just combined. Pour batter into prepared pan and bake for 20-25 minutes until golden brown and a toothpick inserted in center comes out clean. Cool…
  2. Preheat and Prep: When ready to make stuffing, preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
  3. Brown the Sausage: In a large skillet over medium-high heat, cook sausage, breaking it up, for 6-8 minutes until deeply browned. Transfer to a plate with a slotted spoon, leaving about 2 tablespoons drippings in the pan.
  4. Sauté the Vegetables: Add diced onion and celery to the same skillet with drippings. Cook over medium heat for 5-7 minutes until onions are translucent and celery tender. Add minced garlic and cook for 1 minute until fragrant. Remove from heat.
  5. Prepare the Cornbread: Crumble day-old cornbread into a large mixing bowl, aiming for a mix of fine crumbs and small chunks (nothing bigger than a pea). You should have about 6-7 cups.
  6. Combine the Ingredients: Add cooked sausage and sautéed vegetables to the bowl with crumbled cornbread. Add sage, thyme, rosemary, black pepper, and salt. Toss gently until well combined.
  7. Add the Liquid: In a small bowl, whisk together chicken broth and beaten eggs. Pour over cornbread mixture, starting with 1 ½ cups. Gently fold until evenly moistened but not soggy. Add remaining ½ cup broth if needed. Mixture should hold together when pressed lightly.
  8. Transfer to Baking Dish: Spoon stuffing into prepared dish and spread evenly. Dot top with remaining ½ cup butter, cut into small pieces.
  9. Bake: Cover dish with foil and bake for 30 minutes. Remove foil and bake for another 20-25 minutes until top is golden brown and crispy. Internal temperature should reach 165°F (74°C).
  10. Rest and Serve: Let stuffing rest for 10 minutes before serving. Garnish with fresh parsley if desired.

Notes

For best texture, use day-old cornbread. Brown sausage well for maximum flavor. Start with less broth and add more as needed. Let stuffing rest after baking for easier serving. Can be assembled a day ahead and refrigerated.

Nutrition

Keywords: cornbread stuffing, sausage stuffing, Thanksgiving stuffing, holiday side dish, cornbread dressing, easy stuffing recipe

Find it online: https://lolaspoon.com/best-easy-cornbread-sausage-stuffing-recipe/