Description

This Cornbread Stuffing recipe combines homemade cornbread with savory Italian sausage, fresh herbs, and toasted pecans to create a flavorful and comforting side dish perfect for Thanksgiving or any special meal. The cornbread is baked and dried out to achieve a perfect texture for stuffing, then mixed with sautéed vegetables, broth, and herbs, and baked until golden and crisp on top.

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 Mixture

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

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Cornbread: Preheat your oven to 375°F (191°C). In a large bowl, whisk together all the cornbread ingredients until smooth. Pour the batter into a greased 9-inch square baking pan and bake for 22-24 minutes, until the top is lightly browned. Remove from oven and allow to cool overnight uncovered.
Toast the Cornbread Cubes: The following day, preheat the oven to 300°F (149°C). Cut the cooled cornbread into 1-inch cubes, about 7-8 cups total. Spread the cubes evenly on a baking sheet lined with parchment paper or a silicone mat. Bake for 10 minutes until the cubes are slightly crisp. Let cool while preparing the stuffing.
Mix Broth and Eggs: In a very large bowl, whisk together the reduced-sodium chicken broth and 2 large eggs. Set aside.
Sauté Vegetables and Cook Sausage: Heat butter in a large skillet over medium-high heat. Add diced onion, sliced celery, thyme, sage, parsley, salt, and pepper. Cook for about 4 minutes until the vegetables begin to soften. Remove sausage meat from casings and crumble into the skillet. Cook for about 4 more minutes until sausage is nearly cooked through.
Combine Mixture: Transfer the sausage and vegetable mixture, including any liquid released, into the broth and egg mixture. Add the toasted cornbread cubes and pecans if using. Gently fold everything together to combine without breaking up the cubes too much.
Bake Stuffing: If not using to stuff a turkey, grease a 9×13-inch baking pan. Spoon the stuffing mixture into the pan and bake in a preheated 375°F (191°C) oven for 40 minutes, until the top is lightly browned and crisp.
Serve: Garnish with fresh herbs if desired. Serve the stuffing warm as a delicious side dish.

Notes

Fresh herbs and savory sausage add deep, fresh flavor to this stuffing.
The cornbread should be made a day ahead for best texture and flavor.
Toasting the cornbread cubes helps achieve a crisp, non-soggy stuffing.
Pecans add a lovely crunch but are optional.
This stuffing can be made ahead and frozen; bake from frozen or thaw overnight in the refrigerator before baking.
If stuffing a turkey, cool the mixture completely before filling the bird to prevent food safety issues.

Nutrition

Serving Size: 1/8 of recipe (about 1 cup)
Calories: 350
Sugar: 7g
Sodium: 550mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 3g
Protein: 14g
Cholesterol: 105mg