There's a certain alchemy that occurs when the savory robustness of sausage mingles with the sweet, crumbly texture of homemade cornbread in a stuffing. This cornbread and sausage stuffing recipe is a testament to years of Thanksgiving tradition, refined through trial and error. I remember the first time I made it, I underestimated the importance of drying out the cornbread, which resulted in a stuffing that was more mush than masterpiece. But with each subsequent holiday, I've tweaked and perfected the process, arriving at a recipe that's both hearty and delicately balanced. It's a dish inspired by Southern comfort, with my own personal spin that's become a much-anticipated highlight of our family feast.
My journey with this stuffing began with a classic Southern cornbread recipe, passed down from a dear friend who swore by its authenticity. I quickly learned that the key to perfect stuffing is in the cornbread's texture; it should be dry enough to absorb the flavors without falling apart. After several years and a few happy accidents, I've crafted a stuffing that's moist, flavorful, and with just the right amount of crunch. Let's dive into the recipe that's sure to become a staple at your Thanksgiving table.
Ingredients
For the cornbread
- Yellow cornmeal — 1 cup (120g)
- All-purpose flour — 1 cup (125g)
- Granulated sugar — 2 tablespoons (25g)
- Baking powder — 1 tablespoon (15g)
- Salt — 1 teaspoon (5g)
- Buttermilk — 1 cup (240ml)
- Unsalted butter — 1/2 cup (115g), melted
- Large eggs — 2, beaten
For the stuffing
- Italian sausage — 1 lb (450g), casings removed
- Yellow onion — 1 large, diced
- Celery — 3 stalks, diced
- Garlic — 3 cloves, minced
- Chicken broth — 2 1/2 cups (600ml)
- Fresh sage — 2 tablespoons, chopped
- Fresh thyme — 1 tablespoon, leaves stripped
- Fresh parsley — 1/4 cup, chopped, plus extra for garnish
- Unsalted butter — 4 tablespoons (60g), for sautéing and greasing the baking dish
- Salt and black pepper — to taste
Instructions
- Begin with the cornbread. Preheat your oven to 400°F (200°C). In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. In another bowl, mix the buttermilk, melted butter, and beaten eggs. Pour the wet ingredients into the dry and stir until just combined. Overmixing here can lead to a tough cornbread, and we're aiming for light and crumbly. Pour the batter into a greased 8-inch square pan and bake for 20-25 minutes, until a toothpick comes out clean. Allow it to cool, then crumble it into large pieces on a baking sheet. Leave it out overnight to dry, or if you're short on time, dry it in a 200°F (93°C) oven for an hour. This step is crucial; moist cornbread can make your stuffing soggy.
- In a large skillet over medium heat, cook the sausage, breaking it apart with a spoon until it's browned and cooked through. I've found that taking the time to get a good sear on the sausage not only enhances its flavor but also adds a wonderful texture to the stuffing. Once done, transfer the sausage to a large bowl, leaving the drippings in the skillet.
- In the same skillet, add the butter and sauté the onion and celery until soft and translucent, about 5-7 minutes. Add the garlic and cook for another minute until fragrant. It's important not to rush this step, as the base vegetables provide a depth of flavor to the stuffing. Season with salt and pepper to taste.
- Preheat your oven to 375°F (190°C). To the bowl with the sausage, add the crumbled cornbread, sautéed vegetable mixture, chopped sage, thyme leaves, and parsley. Toss gently to combine. Here's where I learned that being too vigorous can break up the cornbread too much, so a light hand is best.
- Pour the chicken broth over the mixture, stirring gently to evenly moisten. The broth is what brings everything together, creating a moist interior and a crisp top. You want the cornbread to be wet but not swimming in liquid, so add it gradually and stop when the mixture is just moistened.
- Transfer the stuffing to a buttered 9x13-inch baking dish. Dot the top with small pieces of butter, which will melt and create a deliciously crisp top. Cover with foil and bake for 30 minutes. Then, remove the foil and bake for an additional 20 minutes, or until the top is golden and crisp. This two-step baking process ensures that the stuffing is cooked through while achieving that coveted crunchy top layer.
- Let the stuffing rest for 10 minutes before serving. This allows the flavors to meld and the stuffing to set, making it easier to serve. Garnish with additional chopped parsley for a pop of color and freshness.
Substitutions
- Italian sausage — If you prefer a less fatty option, turkey sausage is a great substitute. It's leaner but still packed with flavor. I've used it when catering to health-conscious guests, and it's been a hit.
- Chicken broth — For a vegetarian version, use vegetable broth instead. It provides a similar depth of flavor without the meat.
Variations
- Spicy kick — For those who enjoy a bit of heat, add a diced jalapeño or a teaspoon of red pepper flakes to the sausage as it cooks. It's a simple way to add a warm, spicy note that cuts through the richness.
- Nutty addition — Stir in a cup of toasted pecans or walnuts for added texture and a nutty flavor. I've found that the crunch of the nuts complements the softness of the cornbread beautifully.
Dietary Restrictions
- Gluten-free — Use gluten-free all-purpose flour for the cornbread and ensure your sausage and broth are gluten-free. This simple swap makes the dish accessible to those with gluten sensitivities without sacrificing taste.
Equipment
- 8-inch square baking pan
- 9x13-inch baking dish
- Large skillet
- Large mixing bowl
- Measuring cups and spoons
- Aluminum foil
Storage and Reheating
- Leftover stuffing can be stored in an airtight container in the refrigerator for up to 4 days. I've found that the flavors continue to meld, and it's just as delicious the next day.
- To reheat, place the stuffing in an oven-safe dish, cover with foil, and warm in a 350°F (175°C) oven until heated through. This method helps retain the moisture and keeps the stuffing from drying out.
Pro Tips
- Dry your cornbread — Ensure your cornbread is thoroughly dried out before using it in the stuffing. This is the secret to a stuffing that's moist without being soggy.
- Sausage quality — Use high-quality sausage for the best flavor. I prefer to buy from a local butcher who makes it in-house. The difference in taste is noticeable and elevates the entire dish.
- Herb freshness — Fresh herbs make all the difference. They add a brightness and depth of flavor that dried herbs simply can't match. If you have an herb garden, this is the perfect time to use your harvest.
