Cornbread Stuffing Sausage Herbs (Printable Recipe)
Cornbread, sausage, and herbs baked into a savory, comforting side with rich holiday flavor.
# Ingredients You'll Need:
→ Cornbread Base
01 -
2 cups cornmeal
02 -
1 cup all-purpose flour
03 -
1 tablespoon baking powder
04 -
1 teaspoon salt
05 -
1/4 cup granulated sugar
06 -
2 large eggs
07 -
1 1/2 cups milk
08 -
1/4 cup melted butter
→ Stuffing Mixture
09 -
6 cups cubed and toasted cornbread
10 -
1 pound ground sausage
11 -
1 cup chopped celery
12 -
1 cup chopped onion
13 -
1 tablespoon chopped fresh parsley
14 -
1 tablespoon chopped fresh sage
15 -
1 tablespoon chopped fresh thyme
16 -
1/2 teaspoon salt
17 -
1/2 teaspoon black pepper
18 -
1 1/2 cups chicken broth
19 -
2 large eggs, beaten
20 -
1/2 cup chopped pecans (optional)
# Steps to Follow:
01 -
Preheat oven to 400°F. In a large bowl, whisk together cornmeal, flour, baking powder, salt, and sugar. Add eggs, milk, and melted butter; stir until combined. Pour into greased baking dish and bake until golden brown. Let cool completely.
02 -
Cut cooled cornbread into 1-inch cubes. Spread on a lined baking sheet and toast at 300°F for 10 minutes until lightly crisp.
03 -
In a large skillet over medium heat, cook onion, celery, and herbs until softened. Add sausage and cook until browned, breaking into pieces.
04 -
In a large bowl, whisk broth and eggs. Add toasted cornbread, sausage mixture, and optional pecans. Fold gently until fully combined.
05 -
Transfer mixture to a greased casserole dish. Bake at 350°F for 40–45 minutes until top is golden and crisp.
# Extra Tips:
01 -
Prepare cornbread a day in advance to allow thorough cooling and easier cubing.
02 -
Toasting cornbread prevents sogginess by reducing excess moisture absorption.
03 -
Stuffing flavors deepen when prepared ahead and stored in the refrigerator overnight.