Description
This from-scratch Cornbread Stuffing recipe combines fresh herbs, savory Italian sausage, and homemade cornbread for a rich and flavorful Thanksgiving side dish. Featuring tips for make-ahead preparation and freezing options, it ensures you can enjoy this comforting stuffing with less stress on the holiday.
Ingredients
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 oven to 375°F (191°C). In a large bowl, whisk together cornmeal, all-purpose flour, baking powder, baking soda, and salt. Stir in melted butter, honey, egg, and buttermilk until just combined. Pour batter into a greased 9-inch square baking pan and bake for 22 to 24 minutes until lightly browned on top. Remove and cool overnight uncovered.
- Toast Cornbread Cubes: Preheat oven to 300°F (149°C). Cut cooled cornbread into 1-inch cubes, yielding 7 to 8 cups. Spread cubes on a baking sheet lined with parchment paper or a silicone mat. Bake for 10 minutes until slightly crisp. Set aside to cool while preparing stuffing. For baking stuffing separately, increase oven temperature later to 375°F (191°C).
- Mix Broth and Eggs: In a very large bowl, whisk together reduced-sodium chicken broth and 2 large eggs. Set aside to combine flavors.
- Cook Vegetables and Sausage: Heat butter in a large skillet over medium-high heat. Add diced onion, sliced celery, thyme, sage, parsley, salt, and freshly ground black pepper. Cook for about 4 minutes until vegetables begin to soften. Add sausage meat by squeezing from casings, breaking it up with a spoon. Cook for another 4 minutes until sausage is just cooked through.
- Combine Stuffing Ingredients: Pour the cooked sausage and vegetable mixture, including any juices, into the broth and egg mixture. Add the toasted cornbread cubes and pecan halves if using. Gently fold together until well mixed, being careful not to break up the cubes.
- Stuff or Bake: If using to stuff a turkey, allow the mixture to cool completely before stuffing the bird. To bake the stuffing separately, spoon the mixture into a greased 9×13-inch baking pan. Bake 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 as a delicious Thanksgiving side dish.
Notes
- Make Ahead & Freezing: Prepare cornbread one day ahead. You may also toast the cornbread cubes and chop vegetables a day prior, refrigerating them overnight. The full stuffing mixture can be made through step 5, covered and refrigerated overnight or frozen up to 3 months. Thaw and bring to room temperature before baking.
- Freezing Baked Stuffing: Freeze baked stuffing for up to 2 months. Thaw overnight in refrigerator and reheat at 350°F (177°C) for 20–25 minutes before serving.
- Buttermilk Substitute: To substitute buttermilk, add 2 teaspoons lemon juice or white vinegar to a measuring cup, then add milk to make 1 cup total. Stir and let sit 5 minutes before use.
- Optional Fruit Addition: For a touch of sweetness, add chopped pear or apple with the sausage in step 4.
- Use whole milk for richest texture, but lower-fat or nondairy milk can be substituted in a pinch.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
