Description
This Cornbread Stuffing recipe combines a tender, slightly sweet cornmeal and flour cornbread base with savory sausage, fresh herbs, and aromatic vegetables. Perfect baked inside a turkey or as a standalone dish, it delivers a comforting balance of flavors and a delightful texture with toasted cornbread cubes and optional crunchy pecans. Ideal for holiday meals or any special occasion.
Ingredients
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
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
Instructions
- Prepare Cornbread: Preheat the oven to 375°F (191°C). In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, melted butter, honey, egg, and buttermilk until smooth. Pour the batter into a greased 9-inch square baking pan and bake for 22–24 minutes until the top is lightly browned. Allow to cool overnight, uncovered.
- Toast Cornbread Cubes: Preheat the oven to 300°F (149°C). Cut the cooled cornbread into 1-inch cubes, yielding about 7–8 cups. Spread the cubes on a baking sheet lined with parchment paper or a silicone baking mat. Bake for 10 minutes until slightly crisp. Set aside to cool.
- Mix Broth and Eggs: In a very large bowl, whisk together the reduced-sodium chicken broth and two eggs until combined. Set aside.
- Sauté Vegetables and Cook Sausage: Heat the butter in a large skillet over medium-high heat. Add diced onion, celery, thyme, sage, parsley, salt, and freshly ground black pepper. Cook for about 4 minutes until the vegetables begin to soften. Remove sausage from casings and add to the skillet, breaking it up with a spoon. Cook for an additional 4 minutes until the sausage is nearly cooked through.
- Combine Ingredients: Pour the sausage and vegetable mixture, including any liquid from the skillet, into the broth and egg mixture. Add the toasted cornbread cubes and pecans if using, then gently fold all ingredients together to combine thoroughly without crushing the bread cubes.
- Prepare for Baking or Stuffing: If stuffing a turkey, allow the mixture to cool completely before stuffing the bird. If baking separately, spoon the stuffing into a greased 9×13-inch baking pan.
- Bake the Stuffing: For baked stuffing alone, preheat oven to 375°F (191°C) and bake the stuffing in the 9x13-inch pan for 40 minutes or until the top is lightly browned and crisp.
- Serve and Garnish: Garnish with additional fresh herbs if desired and serve the stuffing warm as a delicious side dish or stuffing for poultry.
Notes
- The cornbread is best prepared a day in advance and allowed to cool overnight for optimal texture.
- Toast cornbread cubes to add crunch and prevent sogginess in the stuffing.
- You can omit pecans for a nut-free version or substitute with other nuts if preferred.
- Use reduced-sodium chicken broth to better control salt levels.
- If stuffing a turkey, always ensure stuffing reaches a safe internal temperature of 165°F (74°C).
- Fresh herbs yield the best flavor but dried can be used if needed.
