Easy Sausage Cornbread Stuffing

Name: Easy Sausage Cornbread Stuffing
Prep time: 15 min
Cook time: 1 h 20 min
Yield: 10 serving
Ingredients: 3 large eggs; 1 cup buttermilk; 219 g 1-¾ cups all-purpose flour; 207 g 1-¼ cup Quaker yellow cornmeal; 3 tablespoons granulated sugar; 1-½ tablespoons Non-Aluminum baking powder; 1 teaspoon kosher salt; 113 g (1 stick) unsalted butter; 796 g ( 7 sausage links) Spicy or sweet pork sausage, casing removed, broken into bite-size chunks; 2 medium sweet or yellow onions; 3 celery ribs; 113 g (1 stick ) unsalted butter; 5 garlic cloves; ¼ cup cilantro or italian parsley; 10 leaves fresh sage; 3 sprigs fresh Rosemary; 6 sprigs fresh thyme; 4 large eggs; 1 cup evaporated milk or whole milk; 2 cups water; 1 tablespoon knorr granulated chicken flavor bouillon; kosher salt

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr 15 mins
Servings
10
Calories
5198 kcal
Course
Side Dish, Main Course
Cuisine
American

Easy Sausage Cornbread Stuffing

Deacon Moody

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This cornbread and sausage stuffing is a favorite at our Thanksgiving table. We all look forward to it every year—it's an absolute must-have! Our home fills with excitement as the holiday season approaches, especially when we start planning all the special dishes we're going to make.

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Ingredients

Servings

For the Cornbread:

3 large eggs , room temperature
1 cup buttermilk , sour milk, or whole milk, room temperature
219 g 1-¾ cups all-purpose flour , spooned into measuring cup and leveled-off
207 g 1-¼ cup Quaker yellow cornmeal
3 tablespoons granulated sugar
1-½ tablespoons Non-Aluminum baking powder
1 teaspoon kosher salt
113 g (1 stick) unsalted butter , melted

For the Sausage Stuffing:

796 g ( 7 sausage links) Spicy or sweet pork sausage, casing removed, broken into bite-size chunks
2 medium sweet or yellow onions , diced
3 celery ribs , diced
113 g (1 stick ) unsalted butter , divided
5 garlic cloves , chopped
¼ cup cilantro or italian parsley , chopped
10 leaves fresh sage , chopped
3 sprigs fresh Rosemary , chopped
6 sprigs fresh thyme , chopped
4 large eggs , room temperature
1 cup evaporated milk or whole milk
2 cups water
1 tablespoon knorr granulated chicken flavor bouillon
kosher salt , to taste

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Instructions

For the Cornbread:

Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan. Dust it with a little cornmeal to prevent sticking.
Mix Wet Ingredients: In a bowl, whisk together eggs and buttermilk (or a substitute like sour milk or whole milk) until well combined. Set this aside.
Combine Dry Ingredients: In a larger bowl, mix together all-purpose flour, Quaker yellow cornmeal, granulated sugar, baking powder, and kosher salt.
Blend Wet and Dry: Pour the wet egg and buttermilk mixture, along with the melted unsalted butter, into the bowl with the dry ingredients. Stir until you have a smooth batter.
Bake the Cornbread: Pour the cornbread batter into the prepared baking pan. Bake in the preheated oven for about 30 minutes or until it's lightly golden around the edges and set. Allow it to cool in the pan, then cut it into 1-inch squares.
Toast Cornbread: Spread the cut cornbread squares on a baking sheet lined with parchment paper. Toast them in the oven for another 30 minutes or until they are dry and lightly browned. Let them cool on the baking sheet for about 15 minutes.

For the Sausage Stuffing:

Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
Cook Sausage: In a large skillet, cook the sausage over medium-high heat for 8-10 minutes or until it's browned and thoroughly cooked. Use a metal spatula to break up the sausage into pieces no larger than ¼-inch; set aside.
Saute Vegetables: In the same skillet, melt 5 tablespoons of butter. Add onions, celery ribs, and garlic cloves. Cook, stirring frequently, until the vegetables become softened, about 6-8 minutes.
Add Herbs: Remove the skillet from heat and mix in the chopped cilantro, along with the fresh sage, rosemary, and thyme. Combine this herb mixture with the cooked sausage—season with ground black pepper to taste.
Prepare Egg Mixture: In a medium bowl, whisk together eggs, evaporated milk (or whole milk), water, and Knorr Granulated chicken flavor bouillon until well combined.
Combine Ingredients: Combine the toasted cornbread squares with the sausage and vegetable mixture. Gradually pour the egg mixture into this mixture, gently stirring to combine without breaking up the cornbread too much.
Bake Stuffing: Transfer the wet cornbread mixture to the prepared baking pan, ensuring an even distribution of sausage and vegetables. Arrange some larger pieces of cornbread on top and dot with the remaining 2 tablespoons of butter. Bake the Sausage Cornbread Stuffing in the preheated oven until it becomes golden brown and crisp, which usually takes about 35-40 minutes.
Serve: Serve the stuffing warm.

Equipments used:

Notes

How to Store & Re-Heat
To store the stuffing, cool it to room temperature, then place it in an airtight container and refrigerate for up to 3-4 days. To reheat, either warm it in the oven at 350°F (175°C) covered with foil for 15-20 minutes or microwave individual portions, covered, on medium, checking and stirring every minute until heated through.
Make-Ahead & Freeze
To make the Cornbread with Sausage Stuffing ahead of time, simply assemble it a day before you need it and keep it covered in the fridge. When you're ready to eat, just bake it as per the recipe. For freezing, cool the baked stuffing, then freeze it for up to three months. Thaw it in the fridge for a day and reheat in a 325°F oven, covered with foil, until it's thoroughly heated.