Cornbread Sausage Stuffing
This Cornbread Sausage Stuffing is the picture of golden deliciousness. It's slightly sweet, incredibly savory, and a favorite side dish at any holiday meal. You may never go back to bread stuffing again.
Servings: 12 servings
Ingredients
- 1 9x13 pan cornbread, made ahead of time; see notes
- 1 lb ground sausage, seasoned, no casings
- 1 medium onion, chopped
- 4 cloves garlic, chopped
- 4 stalks celery, chopped
- 1 large granny smith apple, peeled and choped
- kosher salt
- freshly ground black pepper
- 1 tablespoon fresh sage, chopped
- 2-3 cups regular natural chicken broth
- 3 tablespoons salted butter, melted
Instructions
- Cut cooled/air-dried cornbread into cubes in a large bowl. Set aside.
- Preheat oven to 375F with rack on lower middle position. Grease a 9x13 baking dish and set aside.
- In a large skillet over medium heat, brown and crumble the sausage until cooked through. Transfer to a paper towel lined plate.
- In same skillet, add onion, garlic, celery, apple, and 2 pinches of kosher salt and pepper. Stir and cook 5 minutes.
- Add back sausage to the skillet and combine and cook 1 minute.
- Add sausage mixture to the bowl of cubed cornbread. Add 1 tsp kosher salt, 1/2 tsp black pepper, and sage. Using rubber spatula, gently fold to combine well.
- Add 2 cups of chicken broth and fold until mixture is moistened. Add more broth, a bit at a time, until desired moistness is reached. Mixture should feel damp throughout but not overly wet. Add more kosher salt and black pepper to taste.
- Transfer mixture to prepared baking dish, pressing down the top to even it out into the edges. drizzle with melted butter. Bake 35-45 minutes or just until top is golden brown.
Notes
- Prep Ahead Tip: Use cornbread from scratch or your favorite boxed brand, allowed to "air-dry" uncovered for several hours or overnight. This allows cornbread to dry out enough to soak in the broth, without becoming soggy.
- Prep Ahead Tip: Cooked sausage mixture can be wrapped airtight and chilled if you'd like to prep ahead, and finish the dish the next day.
- Leftover stuffing should be stored in an airtight container and can keep for a few days. Feel free to add dried cranberries to your dish if you like them. Make it vegetarian by using veggie broth and omitting sausage.
- This recipe is part of our Side Dishes Collection.
- Learn how to Brine and Roast Turkey and serve this delicious cornbread stuffing alongside it!
Nutrition (per serving)
Calories: 288kcal | Carbohydrates: 25g | Protein: 9g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 58mg | Sodium: 650mg | Potassium: 194mg | Fiber: 2g | Sugar: 9g | Vitamin A: 197IU | Vitamin C: 2mg | Calcium: 68mg | Iron: 1mg