I know I know, MIA again but this 34 weeks size belly is NO joke. Third trimester symptoms have fully set in so I'm a little bit slower these days. But I do actually have a recipe for you today! Just in time for Thanksgiving, I've got a new cornbread sausage stuffing here for you ๐.
Now while this dish is a great way to use up leftover cornbread, I did include making cornbread from scratch in the recipe and how to get it nice and crunchy (aka stale it up) to make perfect stuffing.
You can also go right ahead and use your favorite corn bread recipe or even an instant mix! Just make sure you can end up with about 8-9 cups of cubed corn bread to ensure the right ratio of deliciousness in your stuffing. Also, keep in mind you don't want your cornbread to be too sweet so keep the sugar to a minimum if using your own version.
PS. Looking for a vegetarian option? Skip the sausage and use vegetable broth instead of chicken broth. Done!
PPS. Cornbread sausage stuffing not your thing? If you want to go a more traditional route, I got you covered. Check out my cranberry apple sage stuffing recipe made with fresh artisan bread.
Alright let's get this yearly feast started! Cornbread sausage stuffing recipe below ๐.
Cornbread Sausage Stuffing
Description
A southern inspired, savory, flavorful stuffing with homemade cornbread, Italian sausage, cranberries and fresh herbs. A great addition to any Thanksgiving table!
Ingredients
For the Cornbread*
- 1 cup unbleached, all purpose flour
- 1 cup corn meal
- 1 tablespoon granulated sugar
- 2 teaspoons baking powder
- ยฝ teaspoon baking soda
- ยฝ teaspoon coarse salt
- 6 tablespoons unsalted butter, melted
- 1 large egg, beaten
- 1 ยผ cups buttermilk
For the Stuffing
- 9 cups corn bread, cubed and stale (about a day old)
- 12 ounces mild Italian sausage
- 2 celery ribs, halved and thinly sliced
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh sage, roughly minced
- 1 tablespoon fresh rosemary, roughly minced
- 1 tablespoon fresh thyme, roughly minced
- 2 large eggs, beaten
- 1 cup fresh or frozen cranberries
- 1 cup unsalted butter, melted
- 2 ยฝ cups chicken broth
- 1 teaspoon coarse salt
- ยฝ teaspoon ground black pepper
Get Recipe Ingredients
Instructions
Make the Cornbread*
- Preheat oven to 425หF. Grease a 9X13 baking dish or a large oven safe skillet.
- In a large bowl, combine flour, cornmeal, sugar, baking powder, baking soda, and salt until thoroughly mixed.
- In a medium bowl, whisk together butter, egg, and buttermilk.
- Stir the wet mixture into the dry mixture until just combined.
- Pour the mixture into prepared baking dish. Bake for 20-25 minutes, until top is golden and a toothpick, when inserted in the middle, comes out clean. Cool completely on a wire rack.*
- Dice cornbread into cubes. Preheat oven to 400หF. Place corn bread cubes on a baking sheet. Bake for 20-25 minutes, until toasted, golden, dried out, and crunchy. Remove and set aside to cool.
Make the Stuffing
- Preheat oven to 350หF. Grease a 9X13 baking dish. Place the cornbread cubes in a large mixing bowl.
- In a large skillet, heat olive oil over medium high heat. Add Italian sausage and cook for 6-8 minutes, stirring frequently, until completely cooked through. Add the sausage to the bowl of cornbread cubes.
- In the same skillet, melt butter over medium heat. Add onion and celery, and cook until softened and onions start to become translucent, about 6-7 minutes.
- Add garlic and cook about 1 minute, until fragrant.
- Add the cooked veggies and fresh herbs to the mixing bowl.
- Add half of the chicken broth to the mixture and stir until combined.
- In a small bowl, beat together the eggs and the rest of the chicken broth. Pour into the bread mixture, and stir until completely combined.
- Add salt, pepper, and cranberries, and stir until combined.
- Pour stuffing into prepared baking dish. Cover with foil and bake for 30 minutes. Remove foil and cook for another 15 minutes.
- Let cool for 5 minutes. Top with any remaining fresh herbs to garnish and serve.
Notes
You can absolutely make the cornbread the day before, all the way up to step 6! Once toasted, place cornbread cubes in a bowl and cover with plastic wrap and leave out on the counter overnight.
Make sure to let the cornbread cool completely to avoid crumbling!
For a vegetarian option, skip the sausage and use vegetable broth instead of chicken broth,
Ella says
Iโm 38 week here, almost 39. Done with doing anything, canโt even move of the couch for longer periods of time! Looks delicious, maybe next year;)
james says
It is a great recipe. thx https://restaurantthatdeliversnearme.website/