Good Cornbread Stuffing (With Sausage and Apples!)

Cornbread Stuffing Recipe

Cornbread. Stuffing. This isn’t an “both… or…” situation. That is the tag group of your desires. Gentle, crumbly, and subtly candy cornbread from scratch PLUS the best of all Thanksgiving sides. This Cornbread Stuffing Recipe is proof that you would be able to have all of it.

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Cornbread stuffing will win over even staunch stuffing skeptics.

I do know many who assume stuffing is simply ho-hum, and I see you. Till I began making stuffing from scratch, I used to really feel this manner too. When you don’t look after stuffing, it’s since you haven’t discovered the proper recipe but. Moist, flavorful do-it-yourself stuffing—like at this time’s cornbread stuffing and my wildly scrumptious Chestnut Stuffing—are game-changers.

The great thing about stuffing is that it’s bread—and everybody loves bread. Nevertheless! This additionally makes stuffing a bit one-note. Sausage provides texture and heaps of taste, making this Southern cornbread stuffing hearty and satisfying, like basic Sausage Stuffing and Stuffing Muffins.
Savory herbs convey the basic Thanksgiving flavors dwelling, whereas apples and cranberries add texture, dimension, and a little bit of sweetness.
This cornbread stuffing pairs completely with turkey, however is equally as delectable by itself. I as soon as paired ours with a bowl of wealthy Crockpot Butternut Squash Soup, and it was one in all our favourite fall dinners up to now.

5 Star Assessment

“Cherished this stuffing recipe! The cranberries give it a shock sweetness! That is positively a keeper for years to return.
Thanks!!”
— Angela T. —

Key Substances

You’ll discover the complete checklist of substances within the recipe card beneath, however listed here are some notes to remember.

Cornmeal. The bottom of our simple, from-scratch cornbread. I like to recommend a medium grind to present the stuffing a bit texture. (Sure, we love Jalapeño Cornbread and Mexican Cornbread, however we don’t need these flavors in our stuffing!)
Eggs. You set eggs in dressing to maintain the stuffing moist and make sure the cornbread holds collectively when folded with the opposite substances.
Candy Italian Rooster Sausage. I really like the additional pop of taste that Italian hen (or turkey) sausage brings to the stuffing. It makes it hearty and a standout. To make cornbread stuffing vegan, use a plant-based sausage and a vegan cornbread recipe.
Onion + Celery. The right veggies so as to add to our cornbread stuffing. They provide it complexity and depth.
Dried Cranberries. A chewy and candy factor that provides shade, a enjoyable vacation vibe, and an extra dimension.
Apple. I like a tart Granny Smith, however any agency apple will do.
Herbs. Whereas I strongly suggest recent sage and thyme for one of the best taste, when you can’t discover them, you’ll be able to swap them for rubbed sage and dried thyme. Use 1/3 of the quantity known as for within the recipe. The parsley flakes may also be swapped for two tablespoons of finely chopped flat-leaf recent parsley.

Substitution Tip!

Overwhelmed on the large day and wish to chop out a recipe step? YES, you should utilize cornbread combine to make stuffing!

Jiffy cornbread stuffing or a unique cornbread combine that bakes in an 8×8 or 9×9-inch pan is a superbly tremendous substitute. Be sure you dice and toast the baked cornbread because the recipe states. (Though you’ll be able to bake these mixes into Cornbread Muffins, I like to recommend baking in a pan for simple cubing.)
I don’t suggest Pepperidge Farm cornbread stuffing (or any model that has the cubes already baked and lower), as the quantity of liquid you want might be totally different, and I’m uncertain of the outcomes.
In case you have a most popular cornbread recipe, you should utilize that as an alternative of the one I’ve steered. Simply make sure to bake it in an 8×8 or 9×9-inch pan so you find yourself with the proper variety of cubes; I’d additionally counsel selecting a recipe that doesn’t have too many extras in order that the flavors of the stuffing itself can shine.

The way to Make Cornbread Stuffing

Begin the Cornbread. Soften the butter, then let it come to room temperature.

Combine the Moist Substances. I take advantage of milk and vinegar for a shortcut buttermilk.

End the Batter. Whisk collectively the dry substances. Fold within the moist substances.

Bake. Bake the cornbread for 16 to twenty minutes at 425 levels F.

Dice and Toast. This dries the cornbread so it could take up the flavorful stuffing liquid.

Prep the Combine-Ins. Saute the sausage combination.

Combine the Sausage and Moist Substances. Now we’re prepared for the cornbread.

Add the Cornbread. Fold gently.

End. Switch the stuffing to a baking dish, and bake cornbread stuffing for 35 to 40 minutes at 375 levels F. ENJOY!

Prep Tip!

Seeking to unlock your oven? Do this basic Crock Pot Stuffing or this Crockpot Wild Rice Stuffing.

Make Forward Cornbread Stuffing Ideas

Get forward in your Thanksgiving menu with these make forward stuffing suggestions!

Bake the Cornbread Forward. You may make cornbread as much as 2 days upfront and toast the cubes as much as 1 day upfront. Retailer them in a container at room temperature.
Cook dinner the Combine-Ins Forward. Sauté the onion, celery, sausage, and apple within the skillet (Steps 7-9 of the recipe beneath) the day earlier than. Refrigerate in an hermetic container.
Make the Recipe Forward. Actually crunched on the large day? You may make the cornbread stuffing 1 to 2 days forward of time and refrigerate it. (Leftover cornbread stuffing will be refrigerated for as much as 4 days, however personally, I favor it most on day 1 or 2, so wait so long as is possible.)

Delicious and easy side dish in a baking dish

Reheating Ideas

When you make your cornbread absolutely upfront, right here is the easiest way to reheat it:

Reheating. Take away it from the fridge and let it come to room temperature so it can cook dinner extra evenly. Cowl the pan with foil, then place it in a 350 levels F oven and reheat to an inner temperature of 165 levels F. Relying on how a lot you’re reheating, this can take about half-hour.
Crispy Prime. To recreate the crispy high after storing it within the fridge (a vital stuffing issue!), take away the foil for the final 10-Quarter-hour of reheating; you may also pop it underneath the broiler for a couple of minutes.
Hold the Stuffing Moist. If the stuffing feels dry, add a splash of inventory (and even turkey juices) earlier than reheating.

Leftover Concepts

Leftovers may simply be the easiest a part of Thanksgiving. Flip your leftover stuffing into these tasty Tacky Breakfast Stuffing Muffins.

Stuffing with cornbread, cranberries, and celery

What to Serve with Cornbread Stuffing

Turkey. In your basic Thanksgiving dinner! Strive my basic Thanksgiving Turkey, Air Fryer Turkey Breast, or Spatchcock Turkey.
Rooster. Air Fryer Entire Rooster and Baked Rooster Thighs would additionally pair nicely with the flavors on this cornbread stuffing.
Conventional Vacation Sides. We’re speaking Cranberry Orange Sauce, Crockpot Inexperienced Bean Casserole, and Immediate Pot Mashed Potatoes.
Roasted Greens. Since this stuffing has sausage in it, you’ll be able to completely make it a light-weight meal by pairing it with Roasted Brussels Sprouts or Roasted Acorn Squash.

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Cornbread Stuffing

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This savory cornbread stuffing with sausage, apple, and herbs will steal the present at your Thanksgiving. It's simple to make forward too!

Course Aspect Dish

Delicacies American

Prep Time 1

Cook dinner Time 40

Whole Time 1 40

Servings servings

Energy 372kcal

Writer Erin Clarke / Effectively Plated

Substances

For the Cornbread:

6 tablespoons unsalted butter
1 cup nonfat milk at room temperature
1 tablespoons white vinegar or lemon juice
1 cup yellow cornmeal (I take advantage of medium grind)
1 cup white complete wheat flour or all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
¼ cup honey
2 massive eggs at room temperature

For the Stuffing:

2 ½ cups decreased sodium hen broth
2 massive eggs
1 pound candy Italian sausage I take advantage of hen or turkey sausage
2 tablespoons unsalted butter
1 medium yellow onion finely chopped
4 stalks celery lower in small cube
½ teaspoon kosher salt
¼ teaspoon floor black pepper
3 garlic cloves minced (about 1 tablespoon)
1 Granny smith apple peeled and 1/4- to 1/2-inch diced
½ cup dried cranberries
2 tablespoons chopped recent sage or 2 teaspoons rubbed sage
1 tablespoon recent thyme leaves or 1 teaspoon dried thyme
1 tablespoon parsley flakes or 1/4 cup finely chopped flat-leaf parsley

Directions

Bake the cornbread (do that as much as 2 days upfront): Place a rack within the heart of your oven and preheat the oven to 425 levels F, with a baking rack on the center stage. Coat an 8×8-inch baking pan with nonstick spray. Soften the butter and let come to room temperature.
In a medium bowl or massive measuring cup, stir collectively the milk and vinegar. Enable it to sit down for five to 10 minutes, or till the milk has curdled barely (you may also swap the milk for buttermilk, omit the vinegar, and skip this step). Stir within the honey, eggs, and melted butter.
In a big mixing bowl, whisk collectively the cornmeal, flour, baking powder, baking soda, and salt. Add the moist substances and fold gently to mix.
Pour the batter into the ready pan and easy the highest. Bake for 16 to twenty minutes, till the cornbread is mild and golden brown, with a deeper golden brown on the edges. A toothpick inserted into the center ought to come out clear. Put aside to chill. Scale back the oven temperature to 300 levels F.
As soon as the cornbread is cool, lower it into 1-inch cubes (because the pan of cornbread is thicker than 1 inch, I lower mine into 1-inch cubes from the highest, then flip every “row” of cubes on its aspect after which lower it in half once more by means of the center). Unfold in a single layer on an ungreased or parchment-lined rimmed baking sheet. The cubes can contact, however don’t overlap them (in case your pan is simply too small, divide them onto two pans). Toast within the oven for Quarter-hour. Enhance the oven temperature to 375 levels F.
Make the stuffing: Calmly coat a 9×13-inch baking dish with nonstick spray. In a really massive bowl, whisk collectively the eggs and hen broth.
In a big skillet on the range, soften the butter over medium warmth. Add the onion, celery, salt, and pepper. Cook dinner till the greens start to melt, about 4 minutes. Add the garlic and cook dinner 30 seconds, till aromatic.
Add the sausage to the skillet (if it’s in its casing, you’ll be able to squeeze them into the skillet straight). Cook dinner, breaking apart the meat into crumbles. Add the apple.
Proceed cooking till the sausage is cooked by means of virtually utterly, about 4 minutes extra, then stir within the cranberries, sage, thyme, and parsley.
Take away the pan from the warmth and let it cool a couple of minutes. Pour into the bowl with the broth and eggs, together with any cooking juices.
To the bowl, add the toasted cornbread cubes. Together with your largest spoon, stir very gently to mix the substances. Proceed stirring and folding, till all the things is evenly moistened.
Spoon into the ready baking dish. Bake for 35 to 40 minutes, till toasted on high and the middle is moist however not overly damp. Serve heat.

Video

Notes

TO STORE: Switch leftovers to an hermetic container and refrigerate for 3 to 4 days.

TO FREEZE: Freeze leftovers in an hermetic container or zip-top bag for as much as 3 months. Let it thaw within the fridge earlier than reheating.
TO REHEAT: Take away it from the fridge and let it come to room temperature so it can cook dinner extra evenly. Cowl the pan with foil, then place it in a 350 levels F oven and reheat to an inner temperature of 165 levels F. Relying on how a lot you’re reheating, this can take about half-hour.

FOR A CRISPY TOP:To recreate the crispy high after storing it within the fridge (a vital stuffing issue!), take away the foil for the final 10-Quarter-hour of reheating; you may also pop it underneath the broiler for a couple of minutes.