Sausage Cornbread Stuffing
This sausage cornbread stuffing combines crumbled cornbread with savory sausage, aromatic vegetables, and fresh herbs for a Southern twist on the classic Thanksgiving side. With options for gluten-free and make-ahead preparation, it delivers the perfect balance of crispy edges and a moist, flavorful interior that might just upstage the turkey.
Ingredients
For the Cornbread
- 2 cups cornmeal
- 1 cup all-purpose flour or gluten-free flour blend
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/4 cup sugar optional, for sweeter cornbread
- 2 large eggs
- 1 1/2 cups buttermilk
- 1/3 cup vegetable oil
For the Stuffing
- 1 batch cornbread cut into 1-inch cubes (about 8 cups)
- 1 pound pork breakfast sausage regular or sage-flavored
- 1 large onion diced
- 3 celery stalks diced
- 1 red bell pepper diced (optional)
- 3 cloves garlic minced
- 2 tablespoons fresh sage chopped (or 2 teaspoons dried)
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried
- 1 tablespoon fresh rosemary chopped (or 1 teaspoon dried)
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon black pepper
- 2 1/2 cups chicken broth divided
- 2 large eggs beaten
- 4 tablespoons butter melted
- 1/4 cup fresh parsley chopped
- Salt to taste depending on your broth's saltiness
Instructions
For the Cornbread (Make 1-2 Days Ahead)
- Preheat oven to 400°F (200°C). Grease a 9x9 inch baking pan.
- In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar (if using).
- In a separate bowl, beat the eggs, then add the buttermilk and oil, mixing well.
- Pour the wet ingredients into the dry ingredients and stir just until combined. Don't overmix.
- Transfer batter to the prepared pan and bake for 20-25 minutes until golden and a toothpick inserted in the center comes out clean.
- Cool completely, then cut into 1-inch cubes. Let the cubes sit out uncovered overnight to dry out, or spread them on a baking sheet and bake at 300°F for 10-15 minutes to speed up the process.
For the Stuffing
- Preheat oven to 350°F (175°C). Butter a 9x13 inch baking dish.
- In a large skillet over medium heat, brown the sausage, breaking it into smaller pieces as it cooks, about 5-7 minutes.
- Add the onion, celery, and bell pepper (if using) to the skillet with the sausage. Cook until the vegetables are softened, about 5 minutes.
- Stir in the garlic, sage, thyme, rosemary, marjoram, and black pepper. Cook for another minute until fragrant.
- Pour in 1/2 cup of the chicken broth, stirring to scrape up any browned bits from the bottom of the skillet. Remove from heat and let cool slightly.
- In a very large bowl, combine the dried cornbread cubes and the sausage mixture. Toss gently to combine.
- In a separate bowl, whisk together the remaining 2 cups of chicken broth and beaten eggs.
- Pour the broth and egg mixture over the cornbread and sausage, along with the melted butter and fresh parsley. Fold everything together gently until well combined. The mixture should be moist but not soggy. If it seems too dry, add a bit more broth; if too wet, add more cornbread.
- Transfer the mixture to the prepared baking dish, spreading it out evenly.
- Cover with foil and bake for 30 minutes. Then, remove the foil and bake for an additional 15-20 minutes until the top is golden brown and crispy.
- Let rest for 10 minutes before serving.
Notes
- For the best texture, use cornbread that's at least a day old. Fresh cornbread can make the stuffing too mushy.
- The sweetness level of the cornbread will affect the final flavor. If you prefer a more savory stuffing, reduce or omit the sugar in the cornbread recipe.
- You can use store-bought cornbread mix or pre-made cornbread to save time. You'll need about 8 cups of cubed cornbread.
- For make-ahead prep, prepare the stuffing up to the point of baking, cover and refrigerate overnight. Let it come to room temperature for about 30 minutes before baking, and you may need to add 10-15 minutes to the covered baking time.
- If the top starts to brown too quickly, loosely cover it with foil again.