Prepare to elevate your holiday dining experience with this incredible Cornbread Stuffing with Sausage. Brimming with a symphony of savory flavors and a delightful textural contrast, this recipe is poised to steal the spotlight and become the most requested dish at your festive table. If you’ve ever contemplated trying a cornbread stuffing, or if you’re searching for that perfect, unforgettable side, your quest ends here. This isn’t just another side dish; it’s a culinary masterpiece that promises to impress even the most discerning palates.
A quintessential Thanksgiving staple, and truly a versatile star for any holiday celebration, stuffing (or dressing, as we’ll discuss!) is simply indispensable. Its comforting warmth and rich flavors are synonymous with festive gatherings. For those who enjoy variety, you might also want to explore my delightful Sausage Stuffing with Cranberries and Apples, offering a different yet equally delicious twist on a classic.
It often feels like stuffing is misunderstood, unfairly relegated to the role of an obligatory holiday side rather than a celebrated dish in its own right. Many consider it an afterthought, something you make because it’s traditional, but not necessarily because it’s their favorite. This perception, however, often stems from having encountered the wrong stuffing. I wholeheartedly believe that the right recipe can transform skeptics into ardent admirers, and this cornbread stuffing is precisely that game-changer. I confess, I’m one of those individuals who anticipates the stuffing more eagerly than the turkey itself during holiday meals, and this particular cornbread version ranks high among my all-time favorites. Its unique blend of textures and tastes creates an experience far superior to the bland, mushy stuffings that give the dish a bad name.
A quick note on terminology: while we commonly refer to this dish as “stuffing,” it’s technically a “dressing” since it’s baked in a separate casserole dish rather than being “stuffed” inside the turkey cavity. The method of cooking outside the bird allows for a crispier top layer and a more uniform texture throughout. However, in modern culinary parlance, the terms are often used interchangeably, so whether you call it cornbread stuffing or cornbread dressing, the delicious result remains the same – a truly exceptional addition to your holiday spread.
Key Ingredients for the Perfect Cornbread Stuffing
Crafting an outstanding cornbread stuffing relies on a thoughtful selection of ingredients. Each component plays a vital role in building the depth of flavor and texture that makes this dish so irresistible.
- Italian Sausage: The savory heart of this stuffing, Italian sausage brings a wonderfully rich and aromatic quality. I particularly love the sweet Italian variety for its mild spice and fennel notes, which beautifully complement the cornbread. However, feel free to experiment with spicy Italian sausage if you prefer a kick, or even breakfast sausage for a different, slightly milder flavor profile. When browning the sausage, ensure it’s broken into small, even pieces to distribute its flavor throughout the entire dish.
- Celery & Onion: These classic aromatic vegetables form the essential foundation of any great stuffing. When sautéed, they release their natural sweetness and savory notes, creating a fragrant base that elevates all other flavors. Dicing them uniformly ensures they soften evenly and integrate seamlessly into the stuffing mixture, providing both flavor and a delicate texture without being overly crunchy.
- Cornbread: The star of the show! You’ll need pre-made cornbread for this recipe. The type of cornbread you choose will significantly influence the final taste. A slightly drier, less sweet cornbread often works best, as it absorbs the broth and seasonings without becoming mushy. You can absolutely make your cornbread from scratch for a truly homemade touch, or for convenience, use a box mix. For instance, two boxes of Jiffy cornbread prepared according to package directions will yield approximately 8 cups of cubed cornbread – the ideal amount for this recipe. For the best results, use day-old or slightly stale cornbread, as it holds its shape better and absorbs liquid more effectively than fresh, moist cornbread.
- Stuffing Breadcrumbs: These are distinct from regular breadcrumbs and are usually readily available in grocery stores, especially during the holiday season. Look for unseasoned French bread stuffing mix, which allows you to control the seasoning. If you opt for a pre-seasoned boxed mix, be mindful of its existing flavor profile and consider reducing the amount of additional poultry seasoning and/or sage to avoid over-seasoning. These breadcrumbs add a crucial textural element and help bind the stuffing together.
- Chicken Broth: This liquid gold infuses the stuffing with moisture and a rich, savory depth. While chicken broth is my preference for its robust flavor, vegetable broth can be used as a suitable vegetarian alternative, though it may result in a slightly lighter taste. For an even deeper holiday flavor, especially around Thanksgiving, turkey broth is an excellent choice if you have it on hand.
- Seasonings: Our chosen blend of poultry seasoning and ground sage creates that signature, comforting holiday flavor. Poultry seasoning typically contains a mix of sage, thyme, rosemary, marjoram, and black pepper, providing a harmonious background. Sage, with its distinct earthy and slightly peppery notes, is quintessential for stuffing. Feel free to customize this; incorporating fresh herbs like chopped rosemary and thyme can add a brighter, more aromatic dimension. Always taste and adjust seasonings to your preference before baking.
Crafting Your Delicious Cornbread Stuffing: A Step-by-Step Guide
Making this cornbread stuffing is a straightforward process that yields incredibly satisfying results. Follow these steps carefully to ensure a perfectly flavored and textured dish every time.
Begin by preparing your sausage. In a large skillet set over medium-high heat, brown the Italian sausage. As it cooks, use a wooden spoon or spatula to break it up into smaller, even crumbles. You don’t need to cook it all the way through at this stage; simply brown it until it’s about halfway cooked, ensuring a good foundation of flavor. This initial browning helps render some of the fat and develops a rich, savory crust on the meat.
Next, introduce your aromatic vegetables. Add the diced onion and celery directly to the skillet with the partially cooked sausage. Continue to cook, stirring occasionally, until the vegetables have softened significantly and the sausage is thoroughly cooked through, with no pink remaining. This step is crucial for building the flavor base of your stuffing, as the vegetables absorb the delicious sausage drippings.
Once the sausage and vegetables are cooked, transfer this flavorful mixture to an exceptionally large mixing bowl. This is where the magic truly begins. Add your cubed cornbread and stuffing breadcrumbs to the bowl. Pour in the chicken broth, ensuring it’s evenly distributed, and sprinkle in the poultry seasoning and ground sage. Now, gently stir all the ingredients together. The key here is to be delicate; you want to combine everything without crushing the cornbread cubes too much, preserving their texture and preventing a mushy stuffing. A large bowl provides ample space for this gentle mixing, allowing you to fold the ingredients rather than mash them.
Finally, prepare for baking. Pour the thoroughly combined mixture into a 9×13-inch baking dish, spreading it evenly. Cover the dish tightly with aluminum foil. Baking it covered for the initial 45 minutes helps to steam the stuffing, ensuring it becomes moist and tender throughout. After this time, remove the foil and continue to bake for another 15 to 20 minutes, or until the top achieves a beautiful golden-brown crispness. This uncovering step is essential for developing that desirable crispy crust that contrasts so wonderfully with the soft interior. Serve your magnificent cornbread stuffing warm, and watch it disappear!
Expert Tips and Tricks for the Best Cornbread Stuffing
Achieving a truly exceptional cornbread stuffing goes beyond just following the recipe. These insights will help you perfect your dish and tailor it to your exact preferences.
- Cornbread Preparation is Key: For the recommended 8 cups of cubed cornbread, two standard boxes of Jiffy cornbread mix prepared according to package instructions will typically suffice. However, if you prefer a richer, more complex flavor, don’t hesitate to use homemade cornbread. The most crucial tip for the cornbread itself is to use day-old or slightly stale cornbread. Fresh, moist cornbread tends to become overly soggy when combined with the broth and other wet ingredients. Stale cornbread, on the other hand, maintains its structure better and absorbs the liquid beautifully, resulting in a more cohesive yet tender stuffing.
- Texture Preference – Soft vs. Crispy: Your desired texture dictates an important step. I personally favor a softer, more yielding stuffing, so I typically don’t pre-dry or crisp my cornbread cubes. If you also enjoy a moist, tender interior, you can skip this step. However, if you crave more distinct texture and crispy edges throughout your stuffing, you can lightly toast your cornbread cubes in the oven for about 10-15 minutes at 300°F (150°C) before adding them to the mixture. This will dry them out slightly and give them a head start on crisping, contributing to a more varied texture in the final dish.
- Mixing with Care: When combining all the ingredients, the size of your mixing bowl truly matters. Use a very large bowl, one that feels almost too big. This ample space allows you to gently fold the ingredients together rather than vigorously stirring or mashing them. The goal is to distribute the sausage, vegetables, broth, and seasonings evenly without breaking down the delicate cornbread cubes. Gentle mixing prevents the stuffing from becoming dense or mushy and ensures those delightful pockets of cornbread remain intact.
- Make-Ahead Mastery: This cornbread stuffing is an excellent candidate for make-ahead preparation, a huge boon during busy holiday cooking. You can assemble the entire recipe up to two days in advance. Simply combine all ingredients, transfer them to your baking dish, and cover it tightly with plastic wrap or foil. Refrigerate until you are ready to bake. On the day of serving, bring the dish to room temperature for about 30 minutes before baking according to the instructions. You might need to add an extra 5-10 minutes to the covered baking time if the stuffing is still quite cold from the refrigerator.
- Garnishes for Visual Appeal: A sprinkle of fresh chopped parsley or thinly sliced green onions just before serving can add a vibrant pop of color and a fresh note that complements the rich flavors of the stuffing.
- Troubleshooting – Too Dry or Too Wet: If your stuffing seems a bit dry after mixing, don’t hesitate to add a splash more chicken broth, about ¼ cup at a time, until it reaches your desired moisture level. Conversely, if it appears too wet, gently stir in a handful of additional stuffing breadcrumbs or even a few more dried cornbread cubes to help absorb excess liquid.
More Essential Holiday Side Dishes to Complete Your Feast
No holiday meal is complete without an array of delectable side dishes. Here are some more of my favorite recipes that perfectly complement any festive spread:
The BEST Sweet Potato Casserole
Funeral Potatoes
Snickers Salad
Cranberry Sauce
Glazed Carrots
Corn Casserole
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Cornbread Stuffing with Sausage
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Ingredients
- 1 lb sweet Italian sausage
- 4 stalks of celery diced (about 2 cups)
- 1 1/2 cups diced onion
- 8 cups cubed cornbread see note
- 2 cups stuffing breadcrumbs
- 2 1/2 cups chicken broth
- 2 teaspoons poultry seasoning
- 1/2 teaspoon ground sage
Instructions
- Preheat the oven to 325ºF.
- Place a large skillet over medium-high heat. Remove the casings from the sausage and break into pieces. Place in the hot skillet. Start to cook, breaking it up as it cooks.
- When the sausage is about halfway cooked through, add the celery and the onion. Continue to cook until the sausage is browned and the vegetables are soft. Remove from the heat and place in a large bowl.
- Add the cubed cornbread and the stuffing breadcrumbs to the sausage mixture. Pour in the chicken broth and season with the poultry seasoning and the sage. Gently stir to combine all of the ingredients.
- Transfer to a 9×13-inch baking dish. Cover with foil.
- Bake in the preheated oven for 45 minutes, then remove the foil and continue to cook for another 15 minutes, or until the top is slightly crisped.
- Serve warm.
Recipe Notes:
You will get about 8 cups of cornbread cubes from 2 boxes of Jiffy cornbread mix. You can also use homemade cornbread.
I don’t usually dry out or crisp up my cornbread cubes because I like a softer stuffing. But if you like more texture, you can toast it in the oven for a few minutes before adding it to the mix.
Stuffing breadcrumbs are easy to find at the grocery store around Thanksgiving. Most stores will have French bread stuffing mix that is unseasoned. If you buy a boxed, seasoned mix, you can cut back on the amount of poultry seasoning and/or sage.
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.