Cornbread & Sausage Stuffing
Southern Comfort Gets a Twist: Cornbread & Sausage Stuffing is the ultimate flavor bomb!
This recipe takes classic stuffing to the next level with moist cornbread chunks, savory sausage, and a blend of aromatic herbs. Every bite is a burst of Southern flavors that will warm your soul and tantalize your taste buds.
Here’s why you’ll love it:
- Unique and flavorful: The combination of cornbread and sausage creates a distinctive taste that sets it apart from traditional stuffing.
- Easy to customize: Add your favorite vegetables, spices, or mix-ins for a personal touch.
- Perfect for any occasion: Elevate your holiday meals, potlucks, or weeknight dinners with this versatile side dish.
Ready to ditch the ordinary stuffing and experience the magic of cornbread and sausage? Continue reading for the recipe below and get ready to savor this comforting and flavorful dish!
- Prep Time: 1 hour
- Cook Time: 2 hours
- Total Time: 3 hours
- Yield: 8 servings 1x
- Category: Side Dish
Ingredients
Scale
- 1 stick butter
- 1/2 lb artisan bread, cut into 3/4′ pieces (about 5 cups)
- 1/2 lb day old cornbread, cut into 3/4′ pieces (about 5 cups)
- 1 lb breakfast sausage
- 1/2–1 c chopped onion
- 3 medium celery stalks, sliced
- 2 large eggs
- 2 1/2 c chicken broth
- 1/2 c chopped parsley
- 2 Tbsp chopped sage
- 1 Tbsp chopped thyme
- 2 tsp chopped rosemary
- salt & pepper to taste
Instructions
- Step 1 – Preheat oven to 300°F. Butter baking dish; set aside. Arrange bread and cornbread in a single layer on a rimmed baking sheet. Bake, tossing occasionally, until completely dried out, 35–50 minutes. Let cool on baking sheet, then transfer to a very large bowl.
- Step 2 – Meanwhile, heat a large skillet over medium-high. Break sausage into ½” pieces and cook, stirring and breaking up into smaller (about ¼”) pieces with a wooden spoon or spatula, until browned, 8–10 minutes. Transfer to bowl with bread but do not stir.
- Step 3 – Heat remaining 1 stick butter in same skillet over medium-high. Cook onions and celery, stirring often and scraping browned bits off bottom of pan, until just beginning to brown, about 10 minutes. Add to bowl with bread mixture and let cool.
- Step 4 – Whisk eggs, broth, parsley, sage, thyme, rosemary, salt, and pepper in a medium bowl. Add to bread mixture and fold gently until thoroughly combined.
- Step 5 – Increase oven temperature to 350°F. Transfer mixture to prepared dish, cover with foil, and bake stuffing until an instant-read thermometer inserted into the center registers 160°F, 40–45 minutes. Uncover and continue to bake until set and top is browned and crisped, 45–50 minutes more.
- Step 6 – DO AHEAD: Stuffing can be assembled, but not baked, 1 day ahead. Cover and chill. When ready to bake, bring to room temperature and bake according to recipe. Stuffing can be baked 1 day ahead. Let cool completely, then cover with foil and chill. Keep covered and bake in a 350°F oven until warmed through, 25–30 minutes. Uncover and bake until top is crisped, 7–10 minutes more.
Keywords: Side Dish, Stuffing, Dressing, Cornbread, Thanksgiving
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