This cornbread and sausage stuffing is a favorite at our Thanksgiving table. We all look forward to it every year-it's an absolute must-have!
Our home fills with excitement as the holiday season approaches, especially when we start planning all the special dishes we're going to make.
In our family, cooking becomes a team effort - my husband takes half of our boys, and I take the other half, and together, we cook up a storm.
Yes, it gets a bit 🤪chaotic in the kitchen, but I wouldn't trade these moments for anything in the world. I'm so grateful for the wonderful family God has blessed me with.🥰
Among all the dishes we prepare, our various types of stuffing always take center stage-from classic bread stuffing and sausage stuffing to mushroom and sausage stuffing varieties. While we love them all, this Cornbread with Sausage Stuffing is our standout favorite.
What sets this Cornbread with Sausage Stuffing apart are its extraordinary flavors. It's reminiscent of our Sopa So'o, though presented in a deconstructed form. The subtle sweetness of the cornbread perfectly balances the rich, savory notes of the sausage.
While this recipe takes a bit more time than traditional stuffing due to the homemade cornbread, the extra effort is truly rewarding.
The homemade cornbread adds a unique texture and flavor that you can't get with store-bought cornbread 🍞👌
If you're looking for a delicious dish to try this holiday season, I highly recommend this Cornbread with Sausage Stuffing recipe.
It's a wonderful way to add a homemade touch to your festive meals and might even become a new family tradition, just as it has in ours. 😉
How to Make Cornbread and Sausage Stuffing
Note: The full instructions are provided in the recipe card below.
- Prepare Homemade Cornbread.
- Cut Cornbread into Cubes and Bake.
- Preheat the Oven and Prepare the Dish.
- Sauté the Vegetables.
- Cook the Sausage.
- Combine Sausage and Cornbread read Mixture.
- Prepare the Liquid Mixture.
- Transfer to the Baking Dish.
- Bake.
- Serve.
Camila's Tips
- Homemade cornbread is the way to go-avoid using store-bought cornbread; it tends to be a bit too sweet.
- The type of sausage you use will impact the flavor of your stuffing. Italian sausage, breakfast sausage, or even chorizo can all work well, depending on the flavor profile you're aiming for.
- Before mixing it with other ingredients, make sure to toast your cornbread cubes in the oven for a few minutes. This helps to dry it out further and adds a nice texture to the stuffing.
- No one likes dry stuffing. Make sure to add enough liquid (broth) to keep your stuffing moist and flavorful. Just be careful not to add too much and make it too soggy.
- Mix the ingredients gently to avoid breaking down the cornbread too much. Overmixing can result in a mushy texture.
- Allow your stuffing to rest for a few minutes after cooking. This helps the flavors meld together and makes it easier to serve.
Pair with
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Recipe
Easy Sausage Cornbread Stuffing
Ingredients
For the Cornbread:
- 3 large eggs , room temperature
- 1 cup buttermilk , sour milk, or whole milk, room temperature
- 219 g 1-¾ cups all-purpose flour , spooned into measuring cup and leveled-off
- 207 g 1-¼ cup Quaker yellow cornmeal
- 3 tablespoons granulated sugar
- 1-½ tablespoons Non-Aluminum baking powder
- 1 teaspoon kosher salt
- 113 g (1 stick) unsalted butter , melted
For the Sausage Stuffing:
- 796 g ( 7 sausage links) Spicy or sweet pork sausage, casing removed, broken into bite-size chunks
- 2 medium sweet or yellow onions , diced
- 3 celery ribs , diced
- 113 g (1 stick ) unsalted butter , divided
- 5 garlic cloves , chopped
- ¼ cup cilantro or italian parsley , chopped
- 10 leaves fresh sage , chopped
- 3 sprigs fresh rosemary , chopped
- 6 sprigs fresh thyme , chopped
- 4 large eggs , room temperature
- 1 cup evaporated milk or whole milk
- 2 cups water
- 1 tablespoon Knorr Granulated chicken flavor bouillon
- kosher salt , to taste
Instructions
For the Cornbread:
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan. Dust it with a little cornmeal to prevent sticking.
- Mix Wet Ingredients: In a bowl, whisk together eggs and buttermilk (or a substitute like sour milk or whole milk) until well combined. Set this aside.
- Combine Dry Ingredients: In a larger bowl, mix together all-purpose flour, Quaker yellow cornmeal, granulated sugar, baking powder, and kosher salt.
- Blend Wet and Dry: Pour the wet egg and buttermilk mixture, along with the melted unsalted butter, into the bowl with the dry ingredients. Stir until you have a smooth batter.
- Bake the Cornbread: Pour the cornbread batter into the prepared baking pan. Bake in the preheated oven for about 30 minutes or until it's lightly golden around the edges and set. Allow it to cool in the pan, then cut it into 1-inch squares.
- Toast Cornbread: Spread the cut cornbread squares on a baking sheet lined with parchment paper. Toast them in the oven for another 30 minutes or until they are dry and lightly browned. Let them cool on the baking sheet for about 15 minutes.
For the Sausage Stuffing:
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
- Cook Sausage: In a large skillet, cook the sausage over medium-high heat for 8-10 minutes or until it's browned and thoroughly cooked. Use a metal spatula to break up the sausage into pieces no larger than ¼-inch; set aside.
- Saute Vegetables: In the same skillet, melt 5 tablespoons of butter. Add onions, celery ribs, and garlic cloves. Cook, stirring frequently, until the vegetables become softened, about 6-8 minutes.
- Add Herbs: Remove the skillet from heat and mix in the chopped cilantro, along with the fresh sage, rosemary, and thyme. Combine this herb mixture with the cooked sausage-season with ground black pepper to taste.
- Prepare Egg Mixture: In a medium bowl, whisk together eggs, evaporated milk (or whole milk), water, and Knorr Granulated chicken flavor bouillon until well combined.
- Combine Ingredients: Combine the toasted cornbread squares with the sausage and vegetable mixture. Gradually pour the egg mixture into this mixture, gently stirring to combine without breaking up the cornbread too much.
- Bake Stuffing: Transfer the wet cornbread mixture to the prepared baking pan, ensuring an even distribution of sausage and vegetables. Arrange some larger pieces of cornbread on top and dot with the remaining 2 tablespoons of butter. Bake the Sausage Cornbread Stuffing in the preheated oven until it becomes golden brown and crisp, which usually takes about 35-40 minutes.
- Serve: Serve the stuffing warm.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
