Cornbread Stuffing with Sausage, Herbs, and Pecans Recipe

If you’re hunting for that perfect holiday side dish that captures comfort, warmth, and a little bit of Southern charm, then you’re going to fall head over heels for this Cornbread Stuffing with Sausage, Herbs, and Pecans Recipe. This stuffing is exactly the kind of dish that fills your kitchen with the most inviting aromas and your heart with happy memories. I first tried making it a few years ago, and let me tell you—it became an instant family favorite. The combination of savory sausage, fragrant fresh herbs, and crunchy pecans tossed with homemade cornbread cubes makes every bite a celebration. Stick with me because this recipe is not just delicious but easy to nail once you get the hang of the steps!

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Ingredients You’ll Need

All the ingredients here come together to create that memorable balance of savory, buttery, and just a touch of sweet from the honey in the cornbread. Using fresh herbs makes a huge difference, so if you’re able to grab fresh thyme and sage, definitely go for it!

• Cornmeal: Opt for fine or medium grind for that classic cornbread texture.
• All-purpose flour: Measure carefully by spooning and leveling for the perfect batter.
• Baking powder and baking soda: These leavening agents help your cornbread rise just right.
• Unsalted butter: Using unsalted lets you control the seasoning perfectly—melt and cool it before mixing.
• Honey: Adds a subtle sweetness that balances the sausage’s savoriness wonderfully.
• Eggs: At room temperature so they blend smoothly into the batter and stuffing mix.
• Buttermilk: Key for that moist, tender cornbread and slight tang.
• Reduced-sodium chicken broth: Keeps the stuffing moist without overwhelming saltiness.
• Onion and celery: Classic aromatics that soften and bring great flavor.
• Fresh thyme, sage, and parsley: Use fresh whenever possible to maximize brightness and depth.
• Salt and freshly ground black pepper: Season thoughtfully to enhance every layer of flavor.
• Mild Italian sausage: Look for quality sausage—you’ll notice the difference in taste and texture.
• Pecan halves (optional): Adds a lovely crunch and nutty richness, worth including if you like texture contrast.

Variations

I love how adaptable this Cornbread Stuffing with Sausage, Herbs, and Pecans Recipe is. Over the years, I’ve played around with different mix-ins and herbs to suit the seasons or dietary preferences, and it always turns out fantastic. Feel free to customize it how you like!

• Vegetarian Version: Swap sausage for mushrooms sautéed with smoked paprika to keep that savory umami punch.
• Nut-Free: Simply omit the pecans; the stuffing is still delicious and texturally satisfying.
• Spicy Kick: Add a pinch of crushed red pepper flakes to the sausage mixture for a subtle heat that wakes up the flavors.
• Make It Gluten-Free: Use gluten-free flour and ensure the sausage ingredients are gluten-free for a safe swap without sacrificing flavor.

How to Make Cornbread Stuffing with Sausage, Herbs, and Pecans Recipe

Step 1: Baking Your Cornbread Base

I start this recipe by crafting the cornbread because it needs to cool and dry out a bit for the perfect stuffing texture. Preheat your oven to 375°F (191°C), then whisk together all your cornbread ingredients—cornmeal, flour, baking powder, baking soda, salt, melted butter, honey, egg, and buttermilk. Pour the batter into a greased 9-inch square baking pan and bake for about 22 to 24 minutes. You’re aiming for a lightly browned top that smells amazing. Set it aside overnight to cool completely—don’t cover it since the crust needs to stay crisp to get that ideal texture later.

Step 2: Toasting the Cornbread Cubes

The next day, preheat the oven to 300°F (149°C). Cut your cornbread into roughly 1-inch cubes—you should get about 7 to 8 cups. Spreading them on a parchment-lined baking sheet helps them toast evenly. Bake for about 10 minutes until they develop a slight crispness. This drying process keeps your stuffing from turning soggy. I learned this step the hard way after making stuffing that was too mushy, so trust me—it’s worth the extra 10 minutes!

Step 3: Preparing the Sausage and Herb Mix

While the cornbread cools, whisk together your reduced-sodium chicken broth and eggs in a very large bowl—this will become the moistening liquid for your stuffing. Next, melt butter in a large skillet over medium-high heat. Toss in diced onion, sliced celery, fresh thyme, sage, parsley, salt, and pepper. Sauté until the veggies soften, about 4 minutes. Then add the sausage by squeezing it out of the casing right into the pan. Break it up with your spoon and cook for another 4 minutes until it’s just cooked through but still juicy—overcooked sausage can dry out the whole dish!

Step 4: Bringing It All Together

Pour everything from your skillet—the sausage, veggies, and flavorful juices—into the broth and egg mixture. Add the toasted cornbread cubes and pecans if you decided to include them. Gently fold all the ingredients together—you want everything coated but not smooshed. This folding technique keeps the cornbread cubes intact for that perfect mix of textures.

Step 5: Baking or Stuffing

If you’re stuffing a turkey, make sure the mixture is completely cooled before filling the cavity to keep bacteria at bay—food safety is no joke. Alternatively, you can bake the stuffing separately: transfer it to a greased 9×13-inch baking pan and pop it in a 375°F (191°C) oven for 40 minutes, until the top is golden and crisp. This method gives you a wonderfully textured top layer and moist inside. I prefer this because it’s less fussy and still tastes like holiday magic.

How to Serve Cornbread Stuffing with Sausage, Herbs, and Pecans Recipe

Garnishes

I usually sprinkle a few fresh parsley leaves or some chopped sage over the top before serving — it adds a lovely fresh aroma and makes the dish look picture-perfect. A drizzle of melted butter just before serving is an indulgent touch I can’t resist, especially when the stuffing’s piping hot.

Side Dishes

This stuffing pairs beautifully with roasted turkey or chicken, cranberry sauce, and something green like sautéed green beans or a crisp kale salad to balance richness with brightness. Mashed potatoes or glazed carrots round out the meal perfectly in my family dinners.

Creative Ways to Present

For special occasions, I like to serve this stuffing in individual ramekins topped with a sprig of thyme or a few pecan halves for elegance. Another fun idea is hollowing out mini pumpkins or acorn squashes and baking the stuffing inside — guests love the cozy presentation and it multiplies the fall vibes!

Make Ahead and Storage

Storing Leftovers

Leftover stuffing is honestly one of my favorite things—cold or reheated. I store leftovers in an airtight container in the fridge, where it keeps well for up to 3 days. Just make sure it doesn’t sit out at room temperature too long before refrigerating.

Freezing

I’ve found you can freeze this stuffing either before baking or after it’s cooked. Freeze it in airtight containers or heavy-duty freezer bags for up to 3 months. When you’re ready to use it, thaw it overnight in the fridge for best results.

Reheating

Reheat leftovers in the oven at 350°F (175°C) covered with foil to keep moisture, about 20 minutes or until hot and bubbly. Uncover for the last 5 minutes if you want to crisp up the top again — trust me, that crunch is a game-changer!

FAQs

Final Thoughts

This Cornbread Stuffing with Sausage, Herbs, and Pecans Recipe has genuinely become my go-to comfort dish for holidays and Sunday dinners alike. I love how it brings together the best of home cooking with a little elegant twist—the fresh herbs and crunchy pecans make all the difference. Whether you’re stuffing a bird or baking it solo, you’ll enjoy those cozy flavors and satisfying textures that everyone raves about. Trust me, once you try this, it will be a recipe you’ll cherish and come back to time and again, just like I have. So roll up your sleeves, preheat that oven, and let me know how your stuffing turns out—I’m cheering for your delicious success!

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