This made-from-scratch stuffed cornbread sausage recipe is filled with sage, thyme, and Italian chicken sausage.
cornbread sausage stuffing
I didn’t grow up eating stuffed cornbread. My mom always made this stuffing on French bread. I make this sausage stuffing every year. For healthier stuffing recipes, try my Chicken Sausage Brown Rice Stuffing and Stuffing Muffins.
I tested this stuffing recipe several times. On my first try, I bought premade cornbread, but it had too much butter and sugar to bother me with. So I knew I had to make my cornbread from scratch. I added a bit of honey to the cornbread because it balanced it out with the sausage, but it’s not sweet.
Do you put eggs in sausage stuffing?
Yes, homemade stuffing requires eggs. They help tie everything together and make the texture fluffy.
cornbread stuffing
- Corn bread: Course yellow cornmeal, all-purpose or gluten-free flour, baking powder, salt, fat-free or dairy-free milk, honey, oil, eggs
- sausage: I used sweet Italian chicken sausage, but turkey would work as well.
- onion: You will need 3 cups, the equivalent of about 2 onions.
- celery: Chop 6-7 celery ribs for 3 cups.
- Fresh herbs: parsley, thyme, sage
- salt and pepper for seasoning
- broth: Choose a low-salt chicken soup.
- egg for binding and texture
Do I need to dry my cornbread for filling?
Dry the cornbread before adding it to the filling to keep it from becoming mushy. If you are making the cornbread first, let it sit overnight. In my recipe, I included a step of baking diced bread as a shortcut to getting stale bread.
How to make cornbread stuffing with sausage
- Make Cornbread: Whisk together cornmeal, flour, baking powder, and salt. Make a hollow in the center and add milk, eggs, honey and oil. Stir until mixture comes together, leaving only a few lumps. Pour batter into a 9-inch round cake tin that has been sprayed with oil and bake at 400°F for 22-24 minutes. When cool, cut into cubes.
- Dry the cornbread. Place the diced cornbread on a large baking sheet and bake at 300°F for 35 minutes, until lightly browned. Cool bread and transfer to a large bowl.
- Cook sausages and vegetables: Cook the sausages in a large nonstick skillet over medium heat. Add onions, celery and parsley and simmer for about 12 minutes. Then add the thyme, sage, salt and pepper and cook for 5 minutes.
- mix Sprinkle the broth over the cornbread and onion mixture, stuffing, and toss gently. Pour the filling into a greased 9″ x 12″ baking dish and at 350°F he bake for 40 to 45 minutes.
How to make stuffed cornbread sausage
Because you can make your cornbread filling ahead of time, there’s less to do on Thanksgiving Day. Alternatively, you can bake it a few weeks early and freeze it in cubes. You can also cook the sausage and vegetable mixture a day or two earlier.When you’re ready to cook the filling, combine the cornbread and sausage and follow the baking instructions.
how to freeze stuffing
Leftovers can be stored in the refrigerator for up to 4 days, or frozen in an airtight container or plastic bag for up to 3 months. Thaw overnight and warm in the microwave.
variation
- Corn bread: If you want to make cornbread out of a box, you’ll need 9 cups of diced bread for this stuffing.
- Herbs: Replace rosemary with thyme.
- sausage: Turkey sausage instead of chicken.
More Thanksgiving Sides You’ll Love:
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cornbread sausage stuffing
Five
This made-from-scratch stuffed cornbread sausage recipe is filled with sage, thyme, and Italian chicken sausage.
For cornbread:
- olive oil spray
- 1 cup course yellow cornmeal
- 1 cup all purpose flour, or gluten-free flour mix, such as 4 cups
- 3 1/2 tea spoon Baking powder
- 1 tea spoon kosher salt
- 1 cup fat-free milk, or dairy-free milk
- 3 tablespoon honey
- 3 tablespoon A neutral-tasting oil such as canola, or grapeseed
- 3 big egg
for cornbread stuffing
- 1 tablespoon A neutral-tasting oil such as canola, or grapeseed
- 14 ounce Raw sweet chicken sausage, removed from the housing
- 2 big onion, chopped, about 3 cups
- 3 cup chopped celery, 6 to 7 ribs
- 3/4 cup chopped fresh parsley
- 2 tablespoon chopped fresh thyme
- 1/4 cup chopped fresh sage
- 1 1/2 tea spoon kosher salt
- 1/2 tea spoon black pepper, freshly ground
- 2 1/2 cup low sodium chicken soup
- 2 big egg, beaten
For cornbread:
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Preheat oven to 400F. Liberally spray a 9-inch round cake tin with oil.
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In a medium mixing bowl, whisk together cornmeal, flour, baking powder, and 1 teaspoon kosher salt.
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Make a depression in the center of the dry ingredients and add the milk, eggs, honey and oil.
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Stir until mixture comes together and only a few lumps remain.
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Pour batter into prepared skillet and bake for 22-24 minutes until lightly browned on top and sides pull away from skillet. Insert a toothpick into the center to clean it.
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When cool, set aside in cubes. If you make it in advance, you can let it sit overnight. This is 9 cups.
Stuffing:
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Preheat oven to 300°F. Spray a 9 x 12 inch baking dish with oil.
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Place the diced cornbread on a large sheet pan. He bakes twice, stirring lightly, until lightly toasted and firm, about 35 minutes. Cool completely. Transfer to a large bowl. Raise the oven to his 350F.
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Heat the oil in a large nonstick skillet over medium heat. Add the sausage and sauté until browned.
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Add onion, celery, and parsley. Cook, stirring occasionally, until softened, about 12 minutes.
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Add thyme, sage, salt and pepper. Continue cooking for 5 minutes.
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Add the onion mixture to the bowl with the beaten eggs and cornbread. Spray the stuffing mixture with the broth. Toss gently until evenly moist.
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Spoon into prepared baking dish and bake uncovered at 350F for 40-45 minutes.
To make this with store-bought cornbread, you’ll need 9 cups diced. Most store-bought branch cornbread recipes are high in sugar and fat, so nutritional information will vary.
Serving: 3/4 cups (plenty), calorie: 182kcal, carbohydrate: twenty oneg, protein: 8.5g, thick: 7.5g, saturated fat: 1.5g, cholesterol: 77mg, sodium: 521mg, fiber: 2g, sugar: 6g
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