Cornbread Stuffing
Made with homemade cornbread, crumbled sausage, fresh sage and thyme. So crumbly and so good. Truly a family-favorite!
I do love a classic Thanksgiving stuffing, but my heart will always remain with this cornbread dressing forever and ever.
INGREDIENTS
Cornbread
We’ll take any excuse to use our favorite, crumbly homemade buttermilk cornbread.
Sausage
We use mild ground pork sausage but you can also use chicken or turkey sausage.
Butter
A quintessential holiday ingredient.
Garlic, onion and celery
Classic stuffing necessities, all cooked in butter until fragrant and tender.
Fresh herbs
This is a great chance to use up all your fresh herbs (from your turkey and other side dishes). We love the combination of parsley, sage and thyme here but you can also use other herbs of your choosing. Dried herbs can be substituted in a pinch.
Chicken stock
Or turkey stock! The better quality your stock, the better your stuffing. Homemade stock is even better.
Eggs
The binder to hold everything together while keeping your stuffing nice and moist.
I mean, nothing beats a crumbly, made-from-scratch buttermilk cornbread, right? You take that, toast them into lovely 1-inch cornbread cubes and mix with crumbled sausage, pecans, and all the fresh herbs for the most epic dressing, stuffing situation. Especially when serving with a piping hot gravy soaked piece of turkey and a slice of pumpkin cheesecake for dessert.
TIPS AND TRICKS FOR SUCCESS
- Use homemade cornbread. The key ingredient here is homemade cornbread (can be made 1-2 days in advance).
- Keep your stuffing moist. When reheating stuffing, add a splash of chicken stock (or turkey juices) to keep from drying out.
- Prep the night before. Stuffing is one of those great sides that you can prep ahead of time, assembling everything the night before, allowing all the flavors to come together overnight.
WHAT TO SERVE WITH CORNBREAD STUFFING
- Easy Thanksgiving Turkey
- Easy Brown Sugar Ham
- Easy Creamed Corn
- Slow Cooker Four Cheese Mac and Cheese
- Sheet Pan Scalloped Potatoes
- Apple Cranberry Pecan Salad
TOOLS FOR THIS RECIPE
9 x 13 baking dish
Baking sheet
Dutch oven
CORNBREAD STUFFING: FREQUENTLY ASKED QUESTIONS
Stuffing is cooked inside the turkey, soaking up all the juices. Dressing is typically cooked separately from the turkey in a casserole dish with additional liquid. The two terms are used interchangeably, and it really depends on who you’re asking. This recipe is technically a dressing as we are not stuffing our turkey.
Yes! We love using our homemade cornbread but you can also use your favorite cornbread mix.
Absolutely! But because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.
Yes! This can be made and assembled the night before, letting it come to room temperature for about 30 minutes prior to baking, adding a splash of chicken stock (or turkey juices) to keep from drying out.
Recipe
Yield: 8 servings
Prep: 25 minutes
Cook: 1 hour
Total: 1 hour
Ingredients
Instructions
1. Preheat oven to 375 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray.
2. Spread Buttermilk Cornbread cubes in a single layer on a baking sheet. Place into oven and bake until crisp and golden, about 13-15 minutes; set aside and let cool.
3. Heat olive oil in a Dutch oven over medium heat. Add sausage and cook until browned, about 5-8 minutes, making sure to crumble the sausage as it cooks. Transfer sausage to a paper towel-lined plate.
4. Melt butter in the Dutch oven. Add garlic, onion and celery, and cook, stirring occasionally, until tender, about 4-5 minutes. Stir in pecans, parsley, sage and thyme until fragrant, about 1 minute.
5. Remove from heat; stir in cornbread cubes and sausage; season with salt and pepper, to taste. Stir in chicken stock and eggs until absorbed and well combined. let stand 5 minutes, stirring occasionally, until liquid is absorbed.
6. Spread bread mixture into the prepared baking dish. Place into oven and bake until top is browned, about 40-45 minutes.
7. Serve immediately.
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