Cornbread Stuffing with Sausage is one of my favourite sides to have on Thanksgiving. I love how the rich, buttery cornbread pairs perfectly with savory sausage and aromatic herbs.
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Cornbread stuffing with sausage recipe
Cornbread stuffing with sausage is an interesting option for the classic Thanksgiving stuffing. The hearty texture makes it an excellent complement to turkey.
It’s often enjoyed during festive occasions, particularly around Thanksgiving. This stuffing combines the sweetness of cornbread with the savory richness of sausage. These ingredients create a delightful contrast in taste and texture.
The tender cornbread perfectly complements the seasoned sausage. Fresh herbs like sage and thyme add aromatic depth to the dish. This stuffing with sausage and cornbread is familiar and irresistible. It’s a staple for holiday meals.
Cornbread stuffing with sausage is a classic side for holiday centerpieces like Thanksgiving turkey or a glazed ham. It also pairs beautifully with various poultry, such as roasted, fried chicken, and pork chops.
This savory stuffing creates a comforting meal alongside beef dishes like a hearty meatloaf or a tender beef roast. For a fresh contrast, serve it with green vegetables such as green beans or Brussels sprouts. The dish is also enhanced by serving it with roasted vegetables or stuffed bell peppers.
Here’s how to make the cornbread stuffing with sausage:
Cornbread Stuffing with Sausage
Nutrition
Ingredients
- 4 cups cornbread crumbled, preferably a day or two old
- 1 lb sausage pork or turkey, crumbled
- 1 medium onion diced
- 2 celery stalks diced
- 2 cloves garlic minced
- 1/2 cup chicken broth or vegetable broth for a lighter option
- 1/2 tsp dried sage
- 1/2 tsp dried thyme
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 eggs beaten
- 2 tbsp butter melted
- 1/4 cup fresh parsley chopped
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet, cook the sausage over medium heat, breaking it up into small pieces, until browned (about 6-8 minutes). Remove the sausage and set aside.
- In the same skillet, add the onion, celery, and garlic. Sauté until softened, about 5-6 minutes.
- In a large mixing bowl, combine the crumbled cornbread, sausage, sautéed vegetables, sage, thyme, salt, and pepper.
- In a separate bowl, whisk together the eggs, chicken broth, and melted butter. Pour this mixture over the cornbread mixture and stir until evenly combined.
- Transfer the stuffing mixture into a greased 9×9-inch baking dish and cover with foil. Bake in the preheated oven for 30 minutes.
- Remove the foil and bake for an additional 20-25 minutes, or until the top is golden and crispy.
- Garnish with fresh parsley before serving.
SIMILAR RECIPES:
Variations
The stuffing with cornbread and sausage has various variations.
- Cornbread Stuffing with Apples and Sausage adds dice apples to the recipe.
- Herbed Cornbread Stuffing uses herbs like rosemary, dill, or chives for varied flavors.
- Nutty Cornbread Stuffing incorporates chopped pecans or walnuts for added crunch and flavor.
- Sweet and Savory Cornbread Stuffing has dried cranberries or raisins. This sweet flavor contrasts with the savory elements.
- Spicy Cornbread Stuffing uses hot Italian sausage or adds crushed red pepper flakes.
- Cheesy Cornbread Stuffing includes shredded cheese (like Monterey Jack or cheddar) in the mixture for a creamy texture.