Cornbread and Sausage Stuffing is a beloved favorite in our family, especially during the holidays. There's a special kind of excitement that fills our home as we prepare for the festive season, particularly when it comes to planning our special dishes. In our family, cooking becomes a fun 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 🤪crazy 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 make, our various types of stuffing are always the stars of the show. From classic sausage stuffing to mushroom and sausage stuffing, and especially our family's favorite,🌽 Cornbread with Sausage Stuffing, these recipes are more than just food for us. They're a big part of our holiday traditions, something we all look forward to every Thanksgiving and during the holiday season.
What I really like about the Cornbread with Sausage Stuffing recipe is how the flavors come together. The gentle sweetness of the cornbread perfectly balances the rich, savory notes of the sausage. This delicious combination of sweet and savory in each bite consistently wins over everyone at the table.😋
Another thing I love about this recipe is its simplicity. There’s no need for hard-to-find ingredients or complex methods. It's a straightforward process that imparts that comforting, homemade touch to your dish. While it takes a bit more time to make than traditional stuffing because of the homemade cornbread, the extra effort is indeed rewarding, as the homemade cornbread adds a unique texture and flavor to the stuffing you can't get with store-bought bread.🍞👌
If you're looking for a tasty dish to try this holiday season, I highly recommend this Cornbread with Sausage Stuffing recipe. It's a great way to add a delicious homemade touch to your festive meals, and it might even become a new family tradition, just like it has in ours. 😉
Jump to:
What is cornbread and sausage stuffing?
Cornbread and sausage stuffing is a popular American side dish often served during holidays like Thanksgiving. It's made by mixing crumbled cornbread with cooked sausage, sautéed vegetables, and seasonings. The mixture is moistened with chicken or turkey broth and baked until it forms a golden-brown, slightly crispy top. This savory and hearty dish complements roast poultry and is a favorite at festive gatherings.
Ingredients
For the Cornbread:
- Eggs: Used to provide moisture and structure to the cornbread, helping it rise and hold together.
- Buttermilk: Adds moisture and a slightly tangy flavor to the cornbread. It also reacts with the baking powder to create leavening, giving the cornbread a tender texture.
- All-Purpose Flour: The main dry ingredient that provides structure to the cornbread.
- Quaker Yellow Cornmeal: The primary ingredient that gives cornbread its distinct flavor and texture. It adds a slightly sweet and grainy quality to the dish.
- Granulated Sugar: Adds sweetness to the cornbread, balancing the savory flavors in the stuffing.
- Non-Aluminum Baking Powder: The leavening agent that helps the cornbread rise and become light and fluffy.
- Kosher Salt: Enhances the flavor of the cornbread and balances the sweetness.
- Unsalted Butter: Butter adds richness and moisture to the cornbread, making it tender and flavorful.
📌Camila's Note: Don't be tempted to use store-bought cornbread, as it often tends to be excessively sweet. This cornbread recipe is intentionally designed to have a drier and milder flavor, precisely to complement the richness of the stuffing.
For the Sausage Stuffing:
- Italian Sausage: Adds a savory and meaty element to the stuffing.
- Onions: Provide a sweet and savory base flavor to the stuffing and add depth to the dish.
- Celery: Adds a fresh and slightly crisp texture to the stuffing while contributing a mild, earthy flavor.
- Garlic: Infuses the stuffing with a robust and aromatic flavor.
- Cilantro: Contribute a burst of freshness and brighten the overall flavor of the stuffing.
- Fresh Sage, Rosemary, and Thyme: These aromatic herbs provide a delightful blend of earthy, piney, and slightly floral notes to the stuffing.
- Eggs: Help bind the stuffing ingredients together and provide moisture.
- Evaporated Milk: Adds creaminess and richness to the stuffing, enhancing its texture.
- Water: Water is used to thin out and adjust the consistency of the stuffing.
- Knorr Granulated Chicken Flavor Bouillon: This bouillon adds a savory and umami depth of flavor to the stuffing.
📌Note: To enhance the overall taste of the stuffing, I like using Granulated chicken bouillon (Knorr recommended😉) instead of chicken broth. It elevates the taste of the stuffing by providing more flavor.
Tools you'll need
- Large mixing bowl
- Whisk
- Baking dish
- large Skillet
- Wooden spoon
- Cutting board
- Chef's Knife
- Measuring Cups & Spoons
- 11 x 13-inch baking dish
- Liquid Measuring Cup
How to Make Cornbread and Sausage Stuffing
Note: The full instructions are provided in the recipe card below.
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.
Camila's Note: I opted not to to add salt to the mushroom and sausage mixture as the chicken bouillon I used already contains salt, and the sausage contributes some saltiness as well. I found the flavor balance of the recipe to be to my family's liking without additional salt. However, if you prefer to add salt, feel free to season according to your preference.
Substitutions
- All-purpose flour: You can use gluten-free flour if you have a gluten intolerance or allergy.
- Granulated sugar: You can use honey, maple syrup, or agave nectar as a natural sweetener.
- Non-aluminum baking powder: You can use baking soda and cream of tartar as a homemade substitute for baking powder.
- Sausage: You can use turkey or chicken sausage as a leaner option. For a vegetarian or vegan version, you can use crumbled tempeh, tofu, or seitan instead.
- Yellow onions: You can use any type of onion, such as white, red, or shallots.
- Celery: You can use chopped carrots, bell peppers, or fennel instead for a different flavor profile.
- Unsalted butter: You can substitute olive, coconut, or vegan butter.
- Garlic cloves: You can use garlic powder or minced garlic from a jar if fresh garlic is unavailable.
- Cilantro: You can substitute parsley, basil, or thyme for a different flavor.
- Buttermilk Substitute: If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of regular milk. Let it sit for about 5 minutes before using.
- Cornmeal Substitution: If you can't find yellow cornmeal, white cornmeal can be used as a substitute without significantly altering the flavor or texture.
- Sausage Variations: You can choose different types of sausage based on your preference, such as sweet Italian sausage, spicy sausage, or even vegetarian sausage for a meatless option.
- Milk Alternatives: Instead of evaporated milk, you can use regular whole milk, skim milk, or dairy-free milk like almond or soy milk, depending on dietary restrictions or personal preference.
- Fresh Herbs: If you don't have fresh herbs on hand, you can use dried herbs. Keep in mind that dried herbs are more potent, so use about ⅓ of the amount of fresh herbs called for in the recipe.
- Knorr Granulated Chicken Flavor Bouillon Substitute: If you don't have this specific bouillon, you can replace the water with chicken or vegetable broth or stock as an alternative for flavor. Add about ½ teaspoon of salt, or adjust to taste.
- Gluten-Free Variation: To make this recipe gluten-free, you can use a gluten-free all-purpose flour blend and ensure that the baking powder you use is labeled gluten-free. Additionally, make sure the sausage you choose is gluten-free, as some may contain breadcrumbs as a filler.
Remember to consider any dietary restrictions or allergies when making ingredient substitutions, and feel free to adjust the recipe to suit your taste preferences.
Variations
- Sweet Cornbread: You can use storebought cornbread or mix in ingredients like honey, maple syrup, or corn kernels to add sweetness to the stuffing.
- Spicy Cornbread: Add diced jalapeños or chili powder to the cornbread batter for a spicy kick.
- Herbed Cornbread: Incorporate fresh herbs like chopped parsley, chives, or cilantro into the cornbread batter for added flavor.
- Turkey Sausage: Use turkey sausage instead of pork for a leaner and lighter option.
- Vegetarian Sausage: Opt for plant-based sausage or crumbled tofu for vegetarian or vegan stuffing.
- Nuts: Add chopped pecans, walnuts, or chestnuts for a delightful crunch.
- Dried Fruits: Incorporate dried cranberries, apricots, or raisins for a touch of sweetness and tanginess.
- Apples: Sautéed or diced apples can add a pleasant fruity flavor to the stuffing.
- Mushrooms: Sautéed mushrooms can bring an earthy and umami note to the dish.
- Cajun Spice: Use Cajun seasoning for a spicy and flavorful twist.
- Savory Herbs: Experiment with different herb combinations like tarragon, oregano, or marjoram for unique flavor profiles.
- Citrus Zest: Add lemon or orange zest for a citrusy brightness.
- Broth Variations: Instead of chicken or turkey broth, use beef, vegetable, or mushroom broth for diverse flavors.
- White Wine: Incorporate white wine for a sophisticated touch.
- Cheese: Sprinkle grated cheese, such as cheddar, Monterey Jack, or Parmesan, on top before baking for a cheesy crust.
- Breadcrumbs: Combine breadcrumbs with melted butter and sprinkle them over the stuffing for an extra crispy top.
Serving Suggestions
Cornbread with Sausage Stuffing is a classic side dish that pairs well with various main dishes, especially during the holiday season. Serve it with roast turkey, chicken, ham, or rib roast for a hearty and satisfying meal. You can also serve it as a main dish for a cozy weeknight dinner or as a vegetarian option by omitting the sausage and using vegetable broth. Pair it with a salad, roasted vegetables, or cranberry sauce to make it a complete meal.
How to Store & Re-Heat
To store the stuffing, cool it to room temperature, then place it in an airtight container and refrigerate for up to 3-4 days. To reheat, either warm it in the oven at 350°F (175°C) covered with foil for 15-20 minutes or microwave individual portions, covered, on medium, checking and stirring every minute until heated through.
Make-Ahead & Freeze
To make the Cornbread with Sausage Stuffing ahead of time, simply assemble it a day before you need it and keep it covered in the fridge. When you're ready to eat, just bake it as per the recipe. For freezing, cool the baked stuffing, then freeze it for up to three months. Thaw it in the fridge for a day and reheat in a 325°F oven, covered with foil, until it's thoroughly heated.
Tips for Making The Best Cornbread and Sausage Stuffing
- Use Quality Ingredients: Start with fresh and good-quality ingredients, including good cornmeal, fresh herbs, and flavorful sausage. The better the ingredients, the tastier the stuffing.
- Homemade Cornbread: Consider making your cornbread from scratch. Homemade cornbread allows you to control the sweetness and texture, ensuring it complements the stuffing.
- Stale Cornbread: Use stale or day-old cornbread. Stale cornbread absorbs the liquid better and maintains its structure, resulting in a more cohesive stuffing.
- Balanced Sweetness: If you prefer sweeter cornbread, strike a balance with the savory components in the stuffing, like the sausage and herbs, to avoid overpowering sweetness.
- Sauté Aromatics: Sauté onions, celery, and garlic before mixing them into the stuffing. This enhances their flavors and ensures they are cooked through in the final dish.
- Season Generously: Don't skimp on seasonings. Use a good amount of fresh herbs, salt, and pepper to flavor the stuffing. Taste as you go to adjust the seasonings to your liking.
- Don't Overmix: When combining the ingredients, avoid overmixing the stuffing. Gently fold everything together to maintain the texture of the cornbread.
- Moisture Control: Add broth gradually to achieve your preferred level of moisture. Some like their stuffing drier, while others prefer it more moist. Be mindful not to make it too soggy.
- Sausage Variety: Experiment with different types of sausage to vary the flavor. Spicy sausage, chicken sausage, or even chorizo can add unique tastes to your stuffing.
- Layered Flavors: Build layers of flavor by using a combination of fresh herbs, spices, and aromatic vegetables. This complexity enhances the overall taste.
- Let it Rest: Allow the stuffing to rest for a few minutes after baking. This helps it set and makes it easier to serve in neat portions.
- Customize: Feel free to customize the stuffing with your favorite ingredients, such as nuts, fruits, or additional spices, to suit your taste.
FAQ
My stuffing is too dry. How can I moisten it?
Add additional broth or melted butter to the stuffing and mix until it reaches your desired level of moisture. Be sure to add the liquid gradually to avoid making it too soggy.
My stuffing is too wet. How can I fix it?
If your stuffing is too wet, you can try baking it for a little longer to evaporate excess moisture. Alternatively, you can add more cornbread or breadcrumbs to absorb some of the moisture.
The stuffing is too bland. How can I add more flavor?
To enhance the flavor of your stuffing, consider adding more seasonings, fresh herbs, or spices. Taste and adjust the salt and pepper levels to suit your preference. You can also sauté additional onions and garlic for a flavor boost.
My cornbread turned out too crumbly. How can I make it hold together better?
Ensure that you're not overbaking the cornbread, as overbaking can make it dry and crumbly. You can also increase the moisture content by using slightly more buttermilk or adding an extra egg to the cornbread recipe.
Can I make the stuffing ahead of time?
Yes, you can prepare the stuffing ahead of time. Bake it, let it cool, and then refrigerate it in an airtight container. Reheat it in the oven or microwave before serving.
How can I make my stuffing more visually appealing?
To make your stuffing more visually appealing, consider baking it in a decorative dish, garnishing with fresh herbs, or adding a sprinkle of grated cheese or breadcrumbs on top for a golden crust.
Can I make a vegetarian or vegan version of this stuffing?
Yes, you can make a vegetarian or vegan version by using plant-based sausage or crumbled tofu instead of meat sausage. Also, ensure that all the other ingredients, such as broth and butter, are plant-based or dairy-free alternatives.
How do I prevent my stuffing from becoming too salty?
Be cautious when adding salt, especially if you're using store-bought broth or bouillon cubes, which can be quite salty. Taste your stuffing as you go and adjust the salt accordingly. If it becomes too salty, you can dilute it with unsalted ingredients like cornbread or vegetables.
Can I freeze cornbread and sausage stuffing?
Yes, you can freeze cornbread and sausage stuffing. Allow it to cool completely, wrap it tightly in plastic wrap or aluminum foil, and place it in an airtight container or freezer bag. Label it with the date, and it can be stored in the freezer for up to 2-3 months. Thaw in the refrigerator before reheating.
Related Recipes:
- Cornbread with Sausage Stuffing
- Mushrooms and Sausage Stuffing
- Sausage Stuffing
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
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.