For me, the holiday table isn’t complete without a heaping dish of stuffing, and this from-scratch Cornbread Stuffing is the absolute pinnacle of the form. I moved away from boxed mixes years ago, and I’ve never looked back. The process of baking your own slightly sweet, honey-kissed cornbread, toasting the cubes, and folding them together with savory sausage and fresh herbs is a culinary ritual that truly makes the meal feel special.
What makes this recipe a showstopper is the incredible depth of flavor and texture. You get the tender, crumbly cornbread, the rich and savory Italian sausage, the soft-cooked vegetables, and the fragrant bouquet of fresh sage, thyme, and parsley. It’s a symphony of classic holiday flavors, all baked together into a dish that’s moist on the inside with a beautifully crisp, golden-brown top.
The Ingredients for Your Holiday Stuffing
Cornbread
- 1 cup (120g) cornmeal (fine or medium ground)
- 1 cup (125g) all-purpose flour
- 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
Crafting Your Cornbread Stuffing
Step 1: Bake and Dry the Cornbread
First, make your cornbread, ideally a day in advance. Preheat the oven to 375°F (191°C) and grease a 9-inch square pan. Whisk all the cornbread ingredients together, pour the batter into the pan, and bake for 22-24 minutes. Let it cool completely, uncovered, overnight. The next day, preheat the oven to 300°F (149°C), cut the cornbread into 1-inch cubes, and toast them on a baking sheet for 10 minutes until slightly crisp.
Step 2: Sauté the Aromatics and Sausage
In a very large bowl, whisk together the chicken broth and eggs and set it aside. In a large skillet, melt the butter over medium-high heat. Add the onion, celery, thyme, sage, and parsley, cooking for about 4 minutes until they begin to soften. Add the Italian sausage to the skillet, breaking it up with a spoon, and cook until it’s mostly cooked through.
Step 3: Combine Everything
Pour the entire contents of the skillet sausage, vegetables, and any pan drippings into the bowl with the broth and eggs. Add the toasted cornbread cubes and the optional pecans. Gently fold everything together until the cornbread is evenly moistened but not mushy.
Step 4: Bake the Stuffing
Transfer the mixture to a greased 9×13-inch baking dish. Bake at 375°F (191°C) for about 40 minutes, or until the top is golden brown and the center is set. Let it rest for a few minutes before serving.
My Best Tips for This Cornbread Stuffing
My Secret to the Best Flavor
Don’t drain the skillet after cooking the sausage and vegetables! Those browned bits and flavorful drippings in the pan are liquid gold. Pouring everything from the skillet directly into your broth and egg mixture ensures that all that savory, complex flavor gets incorporated right back into the stuffing.
Day-Old Cornbread is Your Friend
Making the cornbread a day ahead and letting it sit out, uncovered, is a crucial step. This allows the cornbread to dry out slightly, which helps it absorb the broth and egg mixture without turning into a soggy mush. It’s the key to achieving that perfect stuffing texture: moist and tender, but not wet.
Fresh Herbs Make a Difference
While dried herbs will work in a pinch, using fresh thyme, sage, and parsley really elevates this dish to another level. Fresh herbs provide a much brighter, more vibrant flavor that cuts through the richness of the sausage and butter, making the whole dish taste more dynamic and aromatic.
Delicious Variations to Try
This Cornbread Stuffing recipe is a fantastic canvas for your own creative touches. For a bit of sweetness, you can add a cup of chopped apple or dried cranberries along with the vegetables. If you prefer a vegetarian version, simply omit the sausage and use vegetable broth instead of chicken broth; you may want to add a bit more butter and herbs to compensate for the lost flavor. For a different kind of crunch, try using walnuts or almonds instead of pecans.
Your Burning Stuffing Questions
Can I prepare this stuffing ahead of time?
Yes, this is a perfect make-ahead dish! You can assemble the entire stuffing (without baking it), cover it tightly, and refrigerate it for up to two days. When you’re ready, just pop it in the oven. You may need to add an extra 10-15 minutes to the baking time since it will be cold.
Can I use store-bought cornbread?
Absolutely. To save time, you can use a store-bought cornbread. You’ll need about 7-8 cups of cornbread cubes. The key is to make sure it’s a bit dry, so I would still recommend cubing it and toasting it in the oven for about 10 minutes as directed in the recipe.
Can I use this recipe to stuff a turkey?
Yes, you can. However, it’s very important that you allow the stuffing mixture to cool completely before you stuff it into the turkey cavity to ensure food safety. Also, be sure to use a meat thermometer to check that the center of the stuffing inside the bird reaches a safe temperature of 165°F (74°C).
Cornbread Stuffing
- Total Time: 95
- Yield: 12 servings 1x
Description
This from-scratch Cornbread Stuffing is the ultimate holiday side dish, featuring homemade honey-kissed cornbread, savory Italian sausage, and a fragrant blend of fresh herbs. Baked to perfection, this stuffing is wonderfully moist on the inside with a crisp, golden-brown top, creating a symphony of classic Thanksgiving flavors and textures.
Ingredients
Cornbread
1 cup (120g) cornmeal (fine or medium ground)
1 cup (125g) all-purpose flour
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
Bake and Dry the Cornbread:
A day in advance, prepare the cornbread. Preheat oven to 375°F (191°C). Whisk all cornbread ingredients together, pour into a greased 9-inch square pan, and bake for 22-24 minutes. Let it cool completely, uncovered, overnight. The next day, cut the cornbread into 1-inch cubes and toast at 300°F (149°C) for 10 minutes.
Sauté the Aromatics and Sausage:
In a large bowl, whisk together the chicken broth and eggs. In a large skillet over medium-high heat, melt the butter. Add the onion, celery, thyme, sage, and parsley; cook for 4 minutes. Add the Italian sausage and cook until mostly browned.
Combine Everything:
Pour the entire contents of the skillet (sausage, vegetables, and drippings) into the bowl with the broth and eggs. Add the toasted cornbread cubes and optional pecans. Gently fold until the cornbread is evenly moistened.
Bake the Stuffing:
Transfer the mixture to a greased 9×13-inch baking dish. Bake at 375°F (191°C) for about 40 minutes, until the top is golden brown and the center is set. Let it rest for a few minutes before serving.
Notes
Make-Ahead Friendly:
You can assemble the entire stuffing up to two days in advance. Cover it tightly and refrigerate. When ready to bake, you may need to add 10-15 minutes to the baking time.
Use Fresh Herbs:
While dried herbs can be used, fresh sage, thyme, and parsley will provide a much brighter and more vibrant flavor that truly elevates the dish.
Vegetarian Option:
For a vegetarian version, omit the sausage and use vegetable broth. You can add extra vegetables like mushrooms or a cup of chopped apple for more flavor and texture.
- Prep Time: 30
- Cook Time: 65
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 9g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 100mg
Keywords: cornbread stuffing, Thanksgiving stuffing, sausage stuffing, holiday side dish, from-scratch stuffing, cornbread dressing recipe
