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