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Cornbread Stuffing
4.7 from 18 votes

Cornbread Stuffing

Made with homemade cornbread, crumbled sausage, fresh sage and thyme. So crumbly and so good. Truly a family-favorite!

Prep Time
25 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 40 mins
Servings: 8 servings
Course: Side Dish
Cuisine: American

Ingredients

  • 1 Buttermilk Cornbread cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 pound ground pork sausage mild
  • 6 tablespoons butter unsalted
  • 3 cloves garlic minced
  • 1 onion diced
  • 3 ribs celery diced
  • 1 cup pecan halves toasted, chopped
  • 2 tablespoons parsley chopped fresh leaves
  • 2 tablespoons sage leaves chopped fresh
  • 1 tablespoons thyme chopped fresh leaves
  • salt to taste, Kosher salt and freshly ground
  • black pepper to taste, Kosher salt and freshly ground
  • 3 cups chicken stock
  • 2 egg lightly beaten, large

Instructions

    Cup of Yum
  1. Preheat oven to 375 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray.
  2. Spread Buttermilk Cornbread cubes in a single layer on a baking sheet. Place into oven and bake until crisp and golden, about 13-15 minutes; set aside and let cool.
  3. Heat olive oil in a Dutch oven over medium heat. Add sausage and cook until browned, about 5-8 minutes, making sure to crumble the sausage as it cooks. Transfer sausage to a paper towel-lined plate.
  4. Melt butter in the Dutch oven. Add garlic, onion and celery, and cook, stirring occasionally, until tender, about 4-5 minutes. Stir in pecans, parsley, sage and thyme until fragrant, about 1 minute.
  5. Remove from heat; stir in cornbread cubes and sausage; season with salt and pepper, to taste. Stir in chicken stock and eggs until absorbed and well combined. let stand 5 minutes, stirring occasionally, until liquid is absorbed.
  6. Spread bread mixture into the prepared baking dish. Place into oven and bake until top is browned, about 40-45 minutes.
  7. Serve immediately.