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Savory Cornbread Sausage Stuffing

Cornbread Stuffing Recipe

5 from 2 votes
This made-from-scratch, savory Thanksgiving cornbread stuffing recipe is filled with sage, thyme, and Italian chicken sausage.
Prep Time: 1 hour
Cook Time: 1 hour
Total Time: 2 hours
Yield: 16 servings
Course: Side Dish, thanksgiving side dish
Cuisine: American

Equipment

Ingredients

For The Cornbread:

For the Corn Bread Stuffing

  • 1 tablespoon neutral tasting oil such as canola ( or grapeseed)
  • 14 ounces raw sweet chicken sausage (removed from casing)
  • 2 large onions (chopped, about 3 cups)
  • 3 cups chopped celery (from 6 to 7 ribs)
  • 3/4 cup chopped fresh parsley
  • 2 tablespoons chopped fresh thyme
  • 1/4 cup chopped fresh sage
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon Black pepper (freshly ground)
  • 2 1/2 cups reduced-sodium chicken broth
  • 2 large eggs (beaten)

Instructions

For the cornbread:

  • Preheat the oven to 400F. Spray a 9-inch round cake pan generously with oil.
  • In a medium mixing bowl, whisk together the cornmeal, flour, baking powder and 1 teaspoon kosher salt.
  • Make a well in the center of your dry ingredients and add milk, eggs, honey and oil.
  • Stir just until the mixture comes together and there are only a few lumps remaining.
    cornbread batter
  • Pour the batter into the prepared pan and bake for 22-24 minutes until the top is lightly browned and sides have pulled away from pan; a toothpick inserted into center will come out clean.
  • Once it cools, cube it and set aside. It’s fine to leave it out overnight if making ahead. This makes 9 cups.

For the stuffing:

  • Preheat oven to 300°F. Spray a 9 x 12 inch baking dish with oil.
  • Place cubed cornbread on a large sheet pan. Bake, gently stirring twice, until lightly toasted and firm, about 35 minutes. Cool completely; transfer to a large bowl. Increase oven to 350F.
  • Heat oil in a large nonstick skillet over medium heat. Add sausage and cook, breaking it up until browned.
  • Add onion, celery and parsley; cook, stirring occasionally, until softened, about 12 minutes.
  • Add thyme, sage, salt and pepper; continue to cook for 5 minutes.
  • Add onion mixture to bowl with beaten eggs and cornbread. Drizzle broth over stuffing mixture; gently toss until evenly moistened.
  • Spoon stuffing into prepared baking dish and bake 350F uncovered for 40 to 45 minutes.

Notes

The cornbread can be made up to 4 days ahead.
To make this with store bought cornbread, you will need 9 cups diced. Most store bough cornbread recipe have more sugar and fat, so the nutritional info will differ.
 

Nutrition

Serving: 3/4 cup (generous), Calories: 182kcal, Carbohydrates: 21g, Protein: 8.5g, Fat: 7.5g, Saturated Fat: 1.5g, Cholesterol: 77mg, Sodium: 521mg, Fiber: 2g, Sugar: 6g
- WW Points: 5