Cornbread Stuffing Recipe

Fresh herbs, savory sausage, and homemade cornbread make for unbelievable flavor in this from-scratch Cornbread Stuffing Recipe. Perfect for Thanksgiving or any family gathering, this stuffing is a delightful way to elevate your meal. Its unique qualities and comforting taste will surely impress your guests.

Why You’ll Love This Recipe

• Delicious Flavor: The combination of fresh herbs and savory sausage creates an irresistible taste.
• Easy to Prepare: With straightforward steps, you can whip this up quickly, even making it ahead of time.
• Versatile Use: This stuffing can be served with turkey or as a standalone side dish.
• Make-Ahead Friendly: Prepare the cornbread a day in advance to save time on busy occasions.
• Customizable Ingredients: Feel free to adjust herbs or add pecans for extra crunch!

Tools and Preparation

Having the right tools makes cooking easier and more enjoyable. Here’s what you will need:

Essential Tools and Equipment

• Large mixing bowl
• Whisk
• Baking pan (9-inch square)
• Baking sheet
• Skillet
• Spatula

Importance of Each Tool

• Large mixing bowl: Allows for easy whisking of ingredients without spills.
• Skillet: Essential for sautéing vegetables and cooking sausage evenly.
• Baking pan: Ideal for achieving a perfectly baked cornbread that is the base of your stuffing.

Ingredients

For the 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

For the Stuffing

• 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

How to Make Cornbread Stuffing Recipe

Step 1: Prepare the Cornbread

Preheat oven to 375°F (191°C). In a large bowl, whisk all cornbread ingredients together until smooth. Pour into a greased 9-inch square baking pan. Bake for 22–24 minutes until lightly browned on top. Set aside to cool overnight without covering.

Step 2: Toast the Cornbread Cubes

Preheat oven to 300°F (149°C). Cut the cooled cornbread into 1-inch cubes—aim for about 7–8 cups. Spread cubes onto a baking sheet lined with parchment paper or a silicone mat. Bake for about 10 minutes until slightly crisp. Set aside.

Step 3: Mix Broth and Eggs

In a very large bowl, whisk together the chicken broth and eggs until well combined. Set aside.

Step 4: Sauté Vegetables and Sausage

Heat butter in a large skillet over medium-high heat. Add diced onion, sliced celery, thyme, sage, parsley, salt, and pepper. Sauté for about 4 minutes until vegetables soften. Add sausage meat from casings into the skillet; break it up with a spoon. Cook for another 4 minutes until nearly cooked through.

Step 5: Combine All Ingredients

Pour the sausage mixture into the broth and egg mixture, including any juices from the skillet. Gently fold in toasted cornbread cubes and pecans if using.

Step 6: Bake the Stuffing

If stuffing a turkey, let cool completely before using. If baking separately, spoon stuffing into a greased 9×13-inch baking pan. Bake at 375°F (191°C) for about 40 minutes until lightly browned on top.

Step 7: Serve

Garnish with fresh herbs if desired. Serve warm alongside your favorite main dishes!

How to Serve Cornbread Stuffing Recipe

Cornbread stuffing is a versatile dish that pairs well with various meals. Whether you’re celebrating a holiday or enjoying a family dinner, here are some serving suggestions to enhance your dining experience.

With Roasted Chicken

• The savory flavors of cornbread stuffing complement the juicy tenderness of roasted chicken beautifully.

Alongside Grilled Turkey

• Serve cornbread stuffing with grilled turkey for a delightful contrast of textures and flavors.

As a Side to Beef Roast

• This stuffing pairs wonderfully with a flavorful beef roast, adding a sweet and savory dimension to the meal.

Topped with Gravy

• Drizzling warm gravy over your cornbread stuffing adds richness and moisture, making it even more delectable.

Garnished with Fresh Herbs

• A sprinkle of fresh herbs like thyme or parsley not only enhances the flavor but also adds a pop of color to your dish.

How to Perfect Cornbread Stuffing Recipe

Perfecting your cornbread stuffing is easy with these simple tips. Follow these guidelines for an irresistible side dish.

• Use homemade cornbread: Making your own cornbread ensures freshness and allows you to control the ingredients for maximum flavor.
• Add fresh herbs: Incorporating fresh herbs like thyme, sage, and parsley elevates the taste and aroma of your stuffing.
• Don’t skip the toasting step: Toasting the cornbread cubes helps maintain their texture during baking, preventing them from becoming mushy.
• Adjust broth according to taste: Use reduced-sodium chicken broth for better control over saltiness in your stuffing.
• Consider additional mix-ins: Adding ingredients like nuts or dried fruits can introduce unique flavors and textures to your dish.

Best Side Dishes for Cornbread Stuffing Recipe

Pairing side dishes with cornbread stuffing can create a well-rounded meal. Here are some of the best options to consider:

1. Green Bean Almondine: Sautéed green beans topped with toasted almonds provide a crunchy contrast to soft stuffing.
2. Creamy Mashed Potatoes: Rich and buttery mashed potatoes make for a comforting addition that balances the flavors on your plate.
3. Roasted Brussels Sprouts: These caramelized sprouts add earthy notes and great texture, complementing the sweetness of cornbread stuffing.
4. Honey-Glazed Carrots: Sweet, tender carrots glazed with honey bring brightness and color to your meal while enhancing overall sweetness.
5. Savory Cranberry Sauce: A tangy cranberry sauce offers a fruity burst that pairs perfectly with savory stuffing flavors.
6. Garlic Bread: Crispy garlic bread is an excellent accompaniment, perfect for soaking up any extra gravy or sauce on your plate.

Common Mistakes to Avoid

Making cornbread stuffing can be simple, but there are a few pitfalls to watch out for.

• Not letting the cornbread cool: If you use warm cornbread, it can make the stuffing too mushy. Let it cool completely before mixing.
• Ignoring broth saltiness: Using regular broth can lead to overly salty stuffing. Opt for reduced-sodium chicken broth for better flavor control.
• Overmixing the ingredients: Mixing too vigorously can break down the cornbread and create a dense texture. Fold gently to keep it light and fluffy.
• Skipping fresh herbs: Fresh herbs add vibrant flavors. Don’t skip them; they enhance the overall taste of your stuffing.
• Baking without monitoring: Every oven varies; check on your stuffing towards the end of baking to prevent burning or drying out.

Storage & Reheating Instructions

Refrigerator Storage

• • Duration: Store in the fridge for up to 3 days.
• • Containers: Use an airtight container to maintain freshness.

Freezing Cornbread Stuffing Recipe

• • Duration: Freeze for up to 3 months.
• • Containers: Use freezer-safe containers or heavy-duty freezer bags to prevent freezer burn.

Reheating Cornbread Stuffing Recipe

• Oven: Preheat to 350°F (175°C) and bake covered for about 20 minutes, then uncover to crisp for an additional 10 minutes.
• Microwave: Heat in short intervals, stirring occasionally until warmed through. Add a splash of broth if it’s too dry.
• Stovetop: Warm in a skillet over low heat, adding a bit of broth as needed to moisten.

Frequently Asked Questions

Here are some common questions about this cornbread stuffing recipe that might help clarify any doubts.

Can I use store-bought cornbread?

Yes, you can! Just make sure it’s not overly sweet and has a good texture for stuffing.

How do I customize my Cornbread Stuffing Recipe?

Feel free to add other vegetables like bell peppers or mushrooms, nuts like walnuts, or even dried fruits for additional flavor.

Can I make this recipe ahead of time?

Absolutely! Prepare the stuffing and refrigerate it overnight before baking, which lets the flavors meld beautifully.

What’s the best way to serve cornbread stuffing?

Serve warm as a side dish with roasted meats or enjoy it as a cozy meal on its own!

Final Thoughts

This Cornbread Stuffing Recipe is not only delicious but also versatile. You can tailor it with your favorite ingredients, making it perfect for any occasion. Give this recipe a try; you’ll love how easy it is to prepare!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Cornbread Stuffing Recipe

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• Author: Lara
• Total Time: 1 hour 20 minutes
• Yield: Serves approximately 8

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Description

This Cornbread Stuffing Recipe is a delightful and comforting dish that elevates any meal, from holiday feasts to family gatherings. With its harmonious blend of fresh herbs, savory sausage, and homemade cornbread, this stuffing offers an irresistible flavor profile that will impress your guests. Whether served alongside juicy roast chicken or grilled turkey, it brings warmth and richness to your dining experience. Easy to prepare and customizable, this recipe allows you to incorporate your favorite ingredients, making it a versatile addition to any menu.

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Ingredients

Scale 1x2x3x

• 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
• 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 (or turkey sausage)
• optional: 1 cup (125g) pecan halves

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Instructions

1. Preheat oven to 375°F (191°C). In a large bowl, whisk all cornbread ingredients together until smooth. Pour into a greased 9-inch square baking pan. Bake for 22–24 minutes until lightly browned on top. Set aside to cool overnight without covering.
2. Cut the cooled cornbread into 1-inch cubes—aim for about 7–8 cups. Spread cubes onto a baking sheet lined with parchment paper or a silicone mat. Bake for about 10 minutes until slightly crisp. Set aside.
3. In a very large bowl, whisk together the chicken broth and eggs until well combined. Set aside.
4. Heat butter in a large skillet over medium-high heat. Add diced onion, sliced celery, thyme, sage, parsley, salt, and pepper. Sauté for about 4 minutes until vegetables soften. Add sausage meat from casings into the skillet; break it up with a spoon. Cook for another 4 minutes until nearly cooked through.
5. Pour the sausage mixture into the broth and egg mixture, including any juices from the skillet. Gently fold in toasted cornbread cubes and pecans if using.
6. If stuffing a turkey, let cool completely before using. If baking separately, spoon stuffing into a greased 9×13-inch baking pan. Bake at 375°F (191°C) for about 40 minutes until lightly browned on top.
7. Garnish with fresh herbs if desired. Serve warm alongside your favorite main dishes!

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cup (150g)
• Calories: 310
• Sugar: 5g
• Sodium: 450mg
• Fat: 18g
• Saturated Fat: 8g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 8g
• Cholesterol: 70mg