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