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Cornbread and Sausage Stuffing

 

Sausage and cornbread stuffing

I can’t believe it’s November already. Where has this year gone? It feels like just yesterday I was complaining how slow the summer was going by and now we’re almost into the winter holidays.

It’s time to start thinking about Thanksgiving. Do you host dinner? Do you have a traditional meal?  How about family traditions? Is there a dish that has to be brought to the Thanksgiving table?

Last year we started a new tradition. The turkey cookoff. He fried, I roasted. I rocked, he sucked. Ok, he didn’t suck. His bird was pretty good. I’ll admit. But I won’t admit defeat!

Honestly, I can’t even say it was better than mine, just different. I like my traditional bird, roasted in the oven for hours, filling the house with the delicious smells of Thanksgiving. It’s nostalgic I guess. It reminds me of cooking Thanksgiving with my grandmother. I would go and sleep at her house and we would wake up at 5:00 in the morning and get the turkey started. Then we’d sit at the kitchen table drinking coffee and talk about anything and nothing. I think of those days every Thanksgiving.

But there is always room for new traditions.

Like this stuffing recipe that my husband found. I guess he wanted a “Southern flare”. Now, I am assuming deep fried  turkey and cornbread stuffing is a Southern thing, right? I mean, up here in New England, snow is always a concern on Thanksgiving, so sometimes frying outside isn’t an option.

I’m still not a huge fan of the fried turkey, but this stuffing is a winner. He definitely took the trophy here. It is a hearty, slightly sweet, almost cake-like in texture loaded with sweet sausage with the rich aroma of sage. You can cook this inside the turkey or in a baking dish, which is how we do it, as I don’t think a fried bird can be stuffed, but I haven’t really checked it out to be honest. The frying thing is all him. Please read the note in the recipe if you are stuffing the bird.

This is super easy as well. We used store pre-made store-bought cornbread from the grocery store or you can use a mix, like Krusteaz or Jiffy. I would suggest if making it yourself to bake it the day before and let it dry out a little. Pre-made is the way to go here though. You’ve got enough to do, I’m sure.

If you are looking for something a bit different from the “normal” bread stuffing, bring this side to the holiday table. It may become your new tradition.

Cornbread and Sausage Stuffing
Author: 
Recipe type: Side Dish
 
Sweet cornbread and hearty sausage combined with flavorful herbs create a delicious Southern inspired holiday side.
Ingredients
  • 1 pound fresh pork sausage, casings removed, crumbled
  • 1 large onion, (about 2 cups), finely chopped
  • 3 celery, finely chopped (1½ cups)
  • Coarse salt and ground pepper
  • 2 pounds prepared cornbread, cut into ¾-inch cubes (12 cups)
  • 2-3 tablespoons finely chopped fresh sage
  • 3 large eggs, lightly beaten
  • 1 to 2 cups reduced-sodium chicken broth
Instructions
  1. Preheat oven to 350 degrees. In a large nonstick skillet, cook sausage (and giblets, if using) over medium-high heat, stirring often, until browned and cooked through, 5 to 8 minutes. With a slotted spoon, transfer to a large bowl.
  2. To pan, add onion, celery, and ¼ cup water. Reduce heat to medium; cook, scraping up browned bits with a wooden spoon, until vegetables soften, about 10 minutes. Season generously with salt and pepper. Add to sausage.
  3. Add cornbread, sage, and eggs to sausage and vegetables. Bring broth to a simmer in a small saucepan; pour all the chicken broth over the entire amount of stuffing, and transfer to a large baking dish. *See Note if stuffing the bird
  4. Bake for approximately 45 minutes on 350F or until slightly browned on the edges and the top is slightly crusty.
Notes
If stuffing the bird:
Pour ½ cup over stuffing, and toss gently (cornbread will break down into smaller pieces). If needed, add up to ½ cup more broth, until stuffing feels moist, but not wet. Stuff into turkey, using about 4 cups.

Recipe from Martha Stewart

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