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Cornbread. Stuffing. This isn’t an “both… or…” situation. That is the tag crew of your goals. Mild, crumbly, and subtly candy cornbread from scratch PLUS the best of all Thanksgiving sides. Cornbread Stuffing is proof which you can have all of it.

Easy cornbread stuffing with sausage

Why You’ll Love This Cornbread Stuffing With Sausage Recipe

  • A Stuffing for Staunch Stuffing Skeptics. I do know many who assume stuffing is simply ho-hum, and I see you. Till I began making stuffing from scratch, I used to really feel this fashion too. Should you don’t take care of stuffing, it’s since you haven’t discovered the fitting recipe but. Or, you’ve solely eaten stuffing from a field. Moist, flavorful do-it-yourself stuffing—like at present’s cornbread stuffing and my wildly scrumptious Chestnut Stuffing—are game-changers.
  • Sausage Provides Substance. The great thing about stuffing is that it’s bread—and everybody loves bread. Nonetheless! This additionally makes stuffing somewhat one-note. Sausage provides texture and heaps of taste, making this Southern cornbread stuffing hearty and satisfying, like these Stuffing Muffins.
  • Traditional Flavors. Savory herbs convey the basic Thanksgiving flavors residence, whereas apples and cranberries add texture, dimension, and a little bit of sweetness.
  • It’s Not Only for Thanksgiving. Why will we save stuffing for Thanksgiving once we may (and SHOULD!) be consuming it 12 months spherical?! This cornbread stuffing pairs completely with turkey, however is equally as delectable by itself. I as soon as paired ours with a bowl of wealthy Crockpot Butternut Squash Soup, and it was one in every of our favourite fall dinners so far.
  • Made With Love. Making cornbread stuffing with out a combine takes somewhat further effort BUT that effort is minimal and the payoff is maximal. The vacations are the fitting time to decelerate and discover extra high quality time with household and mates. And few issues present them your love greater than cooking from scratch. Plus, the style distinction when utilizing a cornbread combine recipe can’t evaluate to do-it-yourself cornbread!

5 Star Evaluation

“Cherished this stuffing recipe! The cranberries give it a shock sweetness! That is positively a keeper for years to come back.

— Angela T. —
A baking dish of cornbread stuffing

A Observe on Cornbread for Stuffing

The spine of this straightforward cornbread stuffing is essentially the most scrumptious do-it-yourself cornbread from scratch.

Should you thought cornbread was just for chili, like this Jalapeño Cornbread or Mexican Cornbread, assume once more.

Should you haven’t tried stuffing made with cornbread earlier than, it’s nothing in need of incredible. Cornmeal offers the stuffing an exquisite texture, and the flavour of the cornbread itself whereas barely sudden (in a refreshing manner), matches proper in on the desk.

The cornbread recipe I’m utilizing right here is easy. It has a contact of honey to let the flavors of the stuffing shine, and it’s quick and spectacular sufficient to be TOTALLY well worth the effort. You don’t even have to soiled a mixer.

To get your cornbread repair with a easy facet, strive these Cornbread Muffins.

Cornbread stuffing in a baking dish

Learn how to Make Cornbread Stuffing

The Substances

  • Cornmeal. The bottom of our straightforward, from-scratch cornbread. I like to recommend a medium grind to provide the stuffing somewhat texture. (Questioning if you should use a mixture as an alternative? See Substitution Tip beneath).

Substitution Tip!

Overwhelmed on the large day and wish to chop out a recipe step? YES, you should use cornbread combine to make stuffing!

  • Jiffy cornbread stuffing or a distinct cornbread combine that bakes in an 8×8 or 9×9-inch pan is a superbly high quality substitute. You should definitely dice and toast the baked cornbread because the recipe states.
  • I don’t suggest Pepperidge Farm cornbread stuffing (or any model that has the cubes already baked and minimize), as the quantity of liquid you want might be totally different, and I’m not sure of the outcomes.
  • Eggs. You place eggs in dressing to maintain the stuffing moist and make sure the cornbread holds collectively when folded with the opposite components.
  • Candy Italian Rooster Sausage. I really like the additional pop of taste that Italian rooster (or turkey) sausage brings to the stuffing. It makes it hearty and a standout. To make cornbread stuffing vegan, use a plant-based sausage and a vegan cornbread recipe.
  • Onion + Celery. The right veggies so as to add to our cornbread stuffing. They offer it complexity and depth.
  • Dried Cranberries. A chewy and candy component that provides colour, a enjoyable vacation vibe, and an extra dimension.
  • Herbs. Recent sage and thyme are quintessential vacation flavors. I additionally added some parsley flakes.

Market Swaps

Whereas I strongly suggest recent sage and thyme for the very best taste, when you can’t discover them, you possibly can swap them for rubbed sage and dried thyme. Use 1/3 of the quantity known as for within the recipe.

The parsley flakes may also be swapped for two tablespoons of finely chopped flat-leaf recent parsley.

  • Apple. Be sure you select one which’s agency and tart, so it holds up properly in cooking and provides scrumptious taste. A Granny Smith apple would work fantastically right here.

The Instructions

  1. Begin the Cornbread. Soften the butter, then let it come to room temperature.
  2. Combine the Moist Substances. I take advantage of milk and vinegar for a shortcut buttermilk.
Batter being whisked in a bowl
  1. End the Batter. Whisk collectively the dry components. Fold within the moist components.
Cornbread in a baking dish
  1. Bake. Bake the cornbread for 16 to twenty minutes at 425 levels F.
Cornbread cubes for stuffing
  1. Dice and Toast. This dries the cornbread so it might soak up the flavorful stuffing liquid.
  2. Prep the Combine-Ins. Saute the sausage combination.
A skillet of stuffing ingredients
  1. Combine the Sausage and Moist Substances. Now we’re prepared for the cornbread.
Stuffing ingredients being stirred in a bowl
  1. Add the Cornbread. Fold gently.
Ingredients to make a festive holiday side dish in a baking dish
  1. End. Switch the stuffing to a baking dish, and bake cornbread stuffing for 35 to 40 minutes at 375 levels F. ENJOY!
Cornbread stuffing with cranberries

Make Forward Cornbread Stuffing Ideas

Get forward in your Thanksgiving menu with these make forward stuffing suggestions!

  • Bake the Cornbread Forward. You may make cornbread as much as 2 days prematurely and toast the cubes as much as 1 day prematurely. Retailer them in a container at room temperature.
  • Cook dinner the Combine-Ins Forward. Sauté the onion, celery, sausage, and apples within the skillet (Steps 7-9 of the recipe beneath) the day earlier than. Refrigerate in an hermetic container.
  • Make the Recipe Forward. Actually crunched on the large day? You may make the cornbread stuffing 1 to 2 days forward of time and refrigerate it. (Leftover cornbread stuffing could be refrigerated for as much as 4 days, however personally, I desire it most on day 1 or 2, so wait so long as is possible.)
Delicious and easy side dish in a baking dish

Storage Ideas

  • To Retailer. Switch leftover Southern cornbread stuffing to an hermetic container and refrigerate for 3 to 4 days.
  • To Freeze. Freeze leftovers in an hermetic container or zip-top bag for as much as 3 months. Let it thaw within the fridge earlier than reheating in keeping with the directions beneath.

Reheating Ideas

Should you make your cornbread totally prematurely, right here is one of the simplest ways to reheat it:

  • Reheating. Take away it from the fridge and let it come to room temperature so it’ll cook dinner extra evenly. Cowl the pan with foil, then place it in a 350 levels F oven and reheat to an inner temperature of 165 levels F. Relying on how a lot you’re reheating, it will take about half-hour.
  • Crispy High. To recreate the crispy high after storing it within the fridge (a crucial stuffing issue!), take away the foil for the final 10-Quarter-hour of reheating; you may as well pop it below the broiler for a couple of minutes.
  • Maintain the Stuffing Moist. If the stuffing feels dry, add a splash of inventory (and even turkey juices) earlier than reheating.
Healthy cornbread stuffing in a baking dish

What to Serve with Cornbread Stuffing

  • Mixing Bowls. A wide range of sizes which might be straightforward to retailer and clear.
  • Baking Dish. You’ll end up utilizing this dish on repeat.
  • Massive Skillet. Nice for sautéeing, browning, and a lot extra.

The Distinction Between Dressing and Stuffing

The phrases “stuffing” and “dressing” are sometimes used interchangeably (this often varies by household and area), however there’s a technical distinction between the 2.

  • Stuffing refers to when the recipe is stuffed and cooked inside the poultry cavity.
  • Dressing is used when it’s cooked in a separate pan outdoors of the poultry cavity.

Thus, technically this recipe is for cornbread dressing, however since I grew up utilizing the time period “stuffing” to embody each types of preparations, I’ll do this right here too.

(We may debate this; or we may conform to disagree and assist ourselves to further helpings. I desire the second concept. I hope you do too.)

Recipe Ideas and Methods

  • Use Your Personal Favourite Cornbread. You probably have a most well-liked cornbread recipe, you should use that as an alternative of the one I’ve urged. Simply remember to bake it in an 8×8 or 9×9-inch pan so you find yourself with the right variety of cubes; I’d additionally recommend selecting a recipe that doesn’t have too many extras in order that the flavors of the stuffing itself can shine.
  • Don’t Add Common Bread. I’ve seen numerous iterations of Southern cornbread stuffing (just like the cornbread stuffing recipe from the Pioneer Lady) name for half cornbread and half common bread within the stuffing. After testing it each methods, I desire utilizing fully cornbread. The plain bread felt like a distraction.
  • Toast the Cornbread. Cornbread doesn’t have to be stale for stuffing; it solely must be toasted. Lower the cornbread into cubes, then toast it for a couple of minutes within the oven to dry the outsides. I like this strategy, as a result of it offers you the very best management over the outcomes (and doesn’t take as a lot advance planning).
Stuffing with cornbread, cranberries, and celery

For the Cornbread:

  • 6 tablespoons unsalted butter
  • 1 cup nonfat milk at room temperature
  • 1 tablespoons white vinegar or lemon juice
  • 1 cup yellow cornmeal I take advantage of medium grind
  • 1 cup white complete wheat flour or all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/4 cup honey
  • 2 massive eggs at room temperature

For the Stuffing:

  • 2 ½ cups diminished sodium rooster broth
  • 2 massive eggs
  • 1 pound candy Italian sausage I take advantage of rooster or turkey sausage
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion finely chopped
  • 4 stalks celery minimize in small cube
  • ½ teaspoon kosher salt
  • ¼ teaspoon floor black pepper
  • 3 garlic cloves minced (about 1 tablespoon)
  • ½ cup dried cranberries
  • 2 tablespoons chopped recent sage or 2 teaspoons rubbed sage
  • 1 tablespoon recent thyme leaves or 1 teaspoon dried thyme
  • 1 tablespoon parsley flakes or 1/4 cup finely chopped flat-leaf parsley
  • 1 medium agency tart apple (comparable to Granny smith) peeled and 1/2-inch diced

  • Bake the cornbread (do that as much as 2 days prematurely): Place a rack within the heart of your oven and preheat the oven to 425 levels F, with a baking rack on the center degree. Coat an 8×8-inch baking pan with nonstick spray. Soften the butter and let come to room temperature.

  • In a medium bowl or massive measuring cup, stir collectively the milk and vinegar. Permit it to sit down for five to 10 minutes, or till the milk has curdled barely (you may as well swap the milk for buttermilk, omit the vinegar, and skip this step). Stir within the honey, eggs, and melted butter.

  • In a big mixing bowl, whisk collectively the cornmeal, flour, baking powder, baking soda, and salt. Add the moist components and fold gently to mix.

  • Pour the batter into the ready pan and clean the highest. Bake for 16 to twenty minutes, till the cornbread is gentle and golden brown, with a deeper golden brown on the edges. A toothpick inserted into the center ought to come out clear. Put aside to chill. Scale back the oven temperature to 300 levels F.

  • As soon as the cornbread is cool, minimize it into 1-inch cubes (because the pan of cornbread is thicker than 1 inch, I minimize mine into 1-inch cubes from the highest, then flip every “row” of cubes on its facet after which minimize it in half once more by the center). Unfold in a single layer on an ungreased or parchment-lined rimmed baking sheet. The cubes can contact, however don’t overlap them (in case your pan is just too small, divide them onto two pans). Toast within the oven for Quarter-hour. Improve the oven temperature to 375 levels F.

  • Make the stuffing: Flippantly coat a 9×13-inch baking dish with nonstick spray. In a really massive bowl, whisk collectively the eggs and rooster broth.

  • In a big skillet on the range, soften the butter over medium warmth. Add the onion, celery, salt, and pepper. Cook dinner till the greens start to melt, about 4 minutes. Add the garlic and cook dinner 30 seconds, till aromatic.

  • Add the sausage to the skillet (if it’s in its casing, you possibly can squeeze them into the skillet instantly). Cook dinner, breaking apart the meat into crumbles. Add the apple.

  • Proceed cooking till the sausage is cooked by virtually fully, about 4 minutes extra, then stir within the cranberries, sage, thyme, and parsley.

  • Take away the pan from the warmth and let it cool a couple of minutes. Pour into the bowl with the broth and eggs, together with any cooking juices.

  • To the bowl, add the toasted cornbread cubes. Together with your largest spoon, stir very gently to mix the components. Proceed stirring and folding, till the whole lot is evenly moistened.

  • Spoon into the ready baking dish. Bake for 35 to 40 minutes, till toasted on high and the middle is moist however not overly damp. Serve heat.

  • TO STORE: Switch leftovers to an hermetic container and refrigerate for 3 to 4 days.
  • TO FREEZE: Freeze leftovers in an hermetic container or zip-top bag for as much as 3 months. Let it thaw within the fridge earlier than reheating.
  • TO REHEAT: Take away it from the fridge and let it come to room temperature so it’ll cook dinner extra evenly. Cowl the pan with foil, then place it in a 350 levels F oven and reheat to an inner temperature of 165 levels F. Relying on how a lot you’re reheating, it will take about half-hour.
  • FOR A CRISPY TOP:To recreate the crispy high after storing it within the fridge (a crucial stuffing issue!), take away the foil for the final 10-Quarter-hour of reheating; you may as well pop it below the broiler for a couple of minutes.
  • TO KEEP IT MOIST: If the stuffing feels dry, add a splash of inventory (and even turkey juices) earlier than reheating.

Serving: 1(of 8)Energy: 354kcalCarbohydrates: 40gProtein: 14gFats: 16gSaturated Fats: 8gLdl cholesterol: 114mgPotassium: 378mgFiber: 4gSugar: 16gVitamin A: 577IUVitamin C: 18mgCalcium: 117mgIron: 6mg

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