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This savory cornbread stuffing has become a staple at my holiday table thanks to its bold flavors and comforting texture. With tender cubes of buttery cornbread, herb-scented sausage, and perfectly softened vegetables, every bite feels festive and nostalgic.
I first made this for Thanksgiving with homemade cornbread and it was such a hit that my family asks for it year-round.
Ingredients
- Cornmeal: provides the classic flavor and hearty base
- Fresh sage thyme and parsley: offer aroma and depth
- Sausage: brings savory richness and heartiness
- Eggs: help bind the stuffing for the perfect slice
- Chicken broth: moistens without making it soggy
- Chopped celery and onion: create that traditional stuffing foundation
- Pecans: optional for a nutty crunch and texture variation
Step-by-Step Instructions
- Prepare the Cornbread
- Preheat your oven to 400 degrees Fahrenheit. In a large bowl whisk together cornmeal flour baking powder salt and sugar. Add in milk eggs and melted butter. Stir until just combined then pour into a greased baking dish. Bake for about 20 minutes or until golden brown and a toothpick comes out clean. Let it cool completely overnight for easier cubing.
- Cube and Toast the Cornbread
- Once fully cooled slice the cornbread into one inch cubes. Spread them evenly on a lined baking sheet and toast in a 300 degree oven for about 10 minutes. This light toasting helps the bread hold up to the moisture in the stuffing.
- Cook the Vegetables and Sausage
- In a large skillet over medium heat sauté chopped onion celery and fresh herbs until softened and aromatic about 8 minutes. Add sausage and cook until browned and no longer pink breaking it up with a spatula as it cooks.
- Mix the Stuffing
- In a large bowl whisk together chicken broth and eggs. Fold in the toasted cornbread cubes the sausage and vegetable mixture and optional pecans. Gently toss everything together making sure the bread is evenly moistened but not soggy.
- Bake
- Transfer the mixture into a greased casserole dish and bake uncovered at 350 degrees for 40 to 45 minutes or until the top is golden and crisp. Let rest for a few minutes before serving to help it set.
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Storage Tips
Store leftovers in an airtight container in the fridge for up to four days. To reheat bake covered in a 350 degree oven until warmed through. It also freezes well when wrapped tightly for up to two months. Thaw in the fridge and bake to restore texture.
Ingredient Substitutions
No sausage Try mushrooms or diced butternut squash for a vegetarian twist. Out of fresh herbs Use one third the amount of dried. Substitute vegetable broth for chicken broth if needed.
Serving Suggestions
Pair with roast turkey glazed carrots and cranberry sauce for a full holiday spread. It also makes a delicious next day lunch with gravy and a fried egg on top.
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Cultural Note
Cornbread stuffing is a Southern tradition that highlights regional ingredients and warm rustic flavor. Unlike white bread stuffing it adds texture and richness from the cornmeal and butter.
Frequently Asked Questions About Recipes
- → Can I use store-bought cornbread?
Yes, store-bought cornbread works well and saves time. Just ensure it's firm enough to hold its shape after toasting.
- → What type of sausage is best?
Mild or sweet Italian sausage is ideal, but you can use spicy sausage for extra heat or even vegetarian sausage alternatives.
- → Can I make this dish vegetarian?
Absolutely. Substitute sausage with mushrooms or butternut squash, and use vegetable broth in place of chicken broth.
- → How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven for best texture.
- → Can I freeze the stuffing?
Yes, the assembled stuffing can be frozen for up to 2 months. Thaw in the fridge, bring to room temperature, and bake.