cornbread sausage stuffing

A Southern Cornbread Dressing Recipe made with homemade cornbread, French bread, ground sausage, and dried cranberries with fresh herbs like rosemary, thyme, and sage.

Southern Cornbread Dressing

cornbread

bread

pork

unsalted butter (12 tablespoons)

onion

celery

cranberries

sage

thyme

Italian parsley

rosemary

salt

black pepper

chicken broth (see notes)

eggs

yellow cornmeal

all-purpose flour

sugar

baking powder

milk

vegetable oil

Preheat oven to 400 degrees. Grease a 10-inch cast iron skillet or an 8&#215;8-inch baking dish. 

In a large bowl whisk together the cornmeal, flour, sugar, salt, and baking powder. Add the milk, egg, and vegetable oil and stir well to combine with a spoon. Pour into the prepared pan. Bake for 20-23 minutes or until a toothpick inserted in the center comes out clean. Let the cornbread cool for 30 minutes before slicing it into 1-inch pieces.

Place the cornbread chunks and French bread chunks on a baking sheet covered with parchment paper. Place in a 275 degrees oven for about 30-45 minutes tossing every 10 minutes until the bread is dry and stale. 

Meanwhile, brown the pork sausage in a large skillet over medium heat. When is about halfway through the browning process add the butter, onions, and celery. Continue cooking until the onions and celery are soft. Remove from the heat and let it cool a bit. 

Preheat oven to 350 degrees. Grease a 9&#215;13-inch baking dish. 

Add the dried cubed bread to a large bowl. Top the cubed bread with the sausage mixture, dried cranberries, fresh herbs, kosher salt, and fresh ground black pepper.

Add about 1/2 cup of chicken broth at a time and the beaten eggs alternating between the two and tossing to coat. The key to good stuffing is to lightly moisten it. You do not want it soggy or dry.

Spoon the stuffing into a greased 9&#215;13-inch casserole. Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for another 15-20 minutes or until golden brown on top. 

This is just the perfect side dish for Thanksgiving! So good!

All the delicious flavors that I like in on dish! It looks amazingly delicious!

The flavors in this dressing are amazing. Anything with lots of herbs is good for me.

Such a wonderful option for the upcoming holidays! This cornbread dressing was so good, especially with all of those fresh herbs.

Cornbread makes for such a delicious stuffing. Love the warm flavors in this recipe!

This deserves a spot on my Thanksgiving menu this year! AHH-mazing!

This cornbread stuffing is going to easily become a holiday side dish staple. I love the sweetness from the cornbread mixed with the other savory ingredients together.

This made-from-scratch, savory Thanksgiving cornbread stuffing recipe is filled with sage, thyme, and Italian chicken sausage.

Cornbread Stuffing Recipe

olive oil spray

all-purpose flour flour

fat-free milk

honey

neutral tasting oil

chicken

onions (chopped, about 3 cups)

celery (from 6 to 7 ribs)

parsley

Black pepper (freshly ground)

chicken broth

eggs (beaten)

all purpose flour

Black pepper

Thyme (pronounced like 'time') is an evergreen herb with culinary, medicinal, and ornamental uses. The most common variety is Thymus vulgaris. Thyme is of the genus Thymus of the mint family (Lamiaceae), and a relative of the oregano genus Origanum.

An egg is the organic vessel containing the zygote in which an animal embryo develops until it can survive on its own, at which point the animal hatches. An egg results from fertilization of an ovum. Most arthropods, vertebrates, and mollusks lay eggs, although some do not, such as scorpions and most mammals. Reproductive structures...

Preheat the oven to 400F. Spray a 9-inch round cake pan generously with oil.

In a medium mixing bowl, whisk together the cornmeal, flour, baking powder and 1 teaspoon kosher salt.

Make a well in the center of your dry ingredients and add milk, eggs, honey and oil.

Stir just until the mixture comes together and there are only a few lumps remaining.

Pour the batter into the prepared pan and bake for 22-24 minutes until the top is lightly browned and sides have pulled away from pan; a toothpick inserted into center will come out clean.

Once it cools, cube it and set aside. It’s fine to leave it out overnight if making ahead. This makes 9 cups.

For the cornbread:

Preheat oven to 300°F. Spray a 9 x 12 inch baking dish with oil.

Place cubed cornbread on a large sheet pan. Bake, gently stirring twice, until lightly toasted and firm, about 35 minutes. Cool completely; transfer to a large bowl. Increase oven to 350F.

Heat oil in a large nonstick skillet over medium heat. Add sausage and cook, breaking it up until browned.

Add onion, celery and parsley; cook, stirring occasionally, until softened, about 12 minutes.

Add thyme, sage, salt and pepper; continue to cook for 5 minutes.

Add onion mixture to bowl with beaten eggs and cornbread. Drizzle broth over stuffing mixture; gently toss until evenly moistened.

Spoon stuffing into prepared baking dish and bake 350F uncovered for 40 to 45 minutes.

For the stuffing:

Delicious recipe! The only change I made was  I added a few dried cranberries. I think I might have to add this to my thanksgiving menu every year. 

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Southern Cornbread Dressing

Cornbread Stuffing Recipe

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Southern Cornbread Dressing

Cornbread Stuffing Recipe

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