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Cornbread Stuffing with Savory Sausage, Herbs, and Pecan Halves Recipe

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4 from 11 reviews

Delicious homemade cornbread stuffing featuring fresh herbs, savory sausage, and crispy toasted cornbread cubes. Perfect as a comforting side dish for Thanksgiving or any cozy meal. Make ahead or freeze options available for stress-free holiday cooking.

Ingredients

Cornbread

  • 1 cup (120g) cornmeal (fine or medium ground)
  • 1 cup (125g) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, melted and slightly cooled
  • 1/4 cup (85g/60ml) honey
  • 1 large egg, at room temperature
  • 1 cup (240ml) buttermilk, at room temperature

Stuffing

  • 2 and 1/2 cups (600ml) reduced-sodium chicken broth
  • 2 large eggs
  • 1/4 cup (4 Tbsp; 56g) unsalted butter
  • 1 cup (130g) diced onion
  • 1 and 1/4 cups (160g) sliced celery
  • 2 teaspoons chopped fresh thyme leaves (or 1 teaspoon dried)
  • 1 Tablespoon chopped fresh sage (or 1 teaspoon dried)
  • 1 and 1/2 Tablespoons chopped fresh parsley (or 2 teaspoons dried)
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 pound (454g) uncooked mild Italian sausage
  • optional: 1 cup (125g) pecan halves

Instructions

  1. Cornbread Preparation: Preheat oven to 375°F (191°C). Whisk all cornbread ingredients together in a large bowl until smooth. Pour batter into a greased 9-inch square baking pan. Bake for 22–24 minutes or until lightly browned on top. Remove and set aside to cool uncovered overnight.
  2. Toasting Cornbread Cubes: Preheat oven to 300°F (149°C). Cut cooled cornbread into 1-inch cubes, approximately 7–8 cups. Spread cubes onto a parchment-lined baking sheet and bake for 10 minutes until slightly crisp. Remove and let cool while preparing stuffing. Increase oven to 375°F (191°C) if baking stuffing separately.
  3. Prepare Broth and Egg Mixture: In a large bowl, whisk together the reduced-sodium chicken broth and 2 eggs until combined. Set aside.
  4. Sauté Vegetables and Cook Sausage: Heat butter in a large skillet over medium-high heat. Add diced onion, sliced celery, thyme, sage, parsley, salt, and pepper. Cook for 4 minutes until vegetables start to soften. Add sausage meat, breaking it up with a spoon, and cook for about 4 minutes until almost cooked through.
  5. Combine Stuffing Ingredients: Pour the cooked sausage and vegetable mixture, including any pan juices, into the broth and egg mixture. Add toasted cornbread cubes and pecan halves if using. Gently fold to combine without breaking the cornbread cubes.
  6. Stuff or Bake: If using to stuff a turkey, allow mixture to cool completely before stuffing. If baking separately, spoon mixture into a greased 9×13-inch baking dish and bake at 375°F (191°C) for 40 minutes until lightly browned and crisp on top.
  7. Serve: Garnish with fresh herbs if desired and serve warm.

Notes

  • Make Ahead & Freezing: Prepare cornbread and toast cubes up to 1 day ahead. You can also chop onions and celery in advance. Entire recipe through step 5 can be made and refrigerated overnight or frozen up to 3 months. Thaw and bring to room temperature before baking.
  • Freezing Baked Stuffing: Freeze cooked stuffing for up to 2 months. Thaw overnight in the fridge, then reheat in a 350°F (177°C) oven for 20–25 minutes until warmed through.
  • Buttermilk Substitute: Mix 2 teaspoons lemon juice or white vinegar with enough whole milk to make 1 cup. Stir and let sit 5 minutes before using.
  • Optional Sweetness: Add 1 cup chopped pear or apple with sausage in step 4 for a touch of sweetness.

Find it online: https://cookedbysarah.com/cornbread-stuffing-with-savory-sausage-herbs-and-pecan-halves-recipe/