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Best Cornbread Sausage Stuffing: An Easy Thanksgiving Recipe

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This best cornbread stuffing with sausage and sage is perfectly balanced, tender, and flavorful. It’s a crowd-pleasing side dish that’s make-ahead friendly and guaranteed to earn you compliments at any gathering.

Ingredients

Scale
  • 1 cup (120g) yellow cornmeal
  • 1 cup (125g) all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/4 cup (50g) granulated sugar
  • 1 cup (240ml) buttermilk
  • 1/3 cup (80ml) vegetable oil
  • 2 large eggs
  • 1 pound (450g) bulk pork sausage
  • 4 tablespoons (60g) unsalted butter
  • 1 large yellow onion, diced (about 2 cups)
  • 3 stalks celery, diced
  • 4 cloves garlic, minced
  • 2 tablespoons fresh sage, chopped
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 1/2 cups (360ml) low-sodium chicken broth
  • 2 large eggs, lightly beaten

Instructions

  1. Make the cornbread: Preheat oven to 400°F (200°C). Grease an 8×8-inch baking pan or 9-inch cast-iron skillet. In a large bowl, whisk together cornmeal, flour, baking powder, salt, and sugar. In a separate bowl, whisk buttermilk, oil, and eggs. Pour wet into dry and stir until just combined. Pour into prepared pan and bake for 20-25 minutes until golden and a toothpick comes out clean. Cool completely, then crumble or cube. Let sit out overnight to dry, or spread on a baking sheet and bake at 300…
  2. Cook the sausage and vegetables: In a large skillet over medium heat, cook sausage, breaking it up, until browned (8-10 minutes). Transfer to a plate with a slotted spoon, leaving fat in skillet. Add butter to skillet. Once melted, add onion and celery. Cook 6-8 minutes until softened. Add garlic, sage, and thyme; cook 1 minute until fragrant. Remove from heat.
  3. Assemble the stuffing: In a large bowl, combine crumbled cornbread, cooked sausage, and vegetable mixture. Toss gently. In a small bowl, whisk together chicken broth and beaten eggs. Pour over cornbread mixture and fold gently until liquid is absorbed. Season with salt and pepper.
  4. Bake: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter. Transfer stuffing mixture to dish and spread evenly. Cover with foil and bake for 30 minutes. Remove foil and bake 15-20 minutes more until top is golden and edges are slightly crispy. Let rest 5-10 minutes before serving.

Notes

Dry cornbread is key to avoid a gluey texture. Make cornbread a day ahead and leave uncovered to dry. Don’t overmix when combining with wet ingredients. Let stuffing rest after baking for cleaner servings. For extra flavor, fry sage leaves in butter as garnish. Can be assembled up to 24 hours in advance and refrigerated before baking.

Nutrition

Keywords: cornbread stuffing, sausage stuffing, Thanksgiving stuffing, sage stuffing, easy stuffing recipe, holiday side dish

Find it online: https://fizzlefork.com/best-cornbread-sausage-stuffing-an-easy-thanksgiving-recipe/