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Cornbread and Sausage Stuffing

Posted by & filed under Poultry.

Cornbread Stuffing_

Fore more detailed information on the techniques used to make Cornbread Tuffing, click HERE

Makes About 12 Cups

In this recipe, the stuffing is not baked in the turkey, but in a baking dish.  To make the stuffing a day in advance, increase both the chicken stock and half-and-half by 1/4 cup each and refrigerate the unbaked stuffing 12 to 24 hours; before transferring into the baking dish, let the stuffing stand at room temperature for about 30 minutes so that it loses its chill.


  • 12 cups Golden Cornbread for Stuffing (recipe follows) broken into 1-inch pieces (include crumbs)
  • 3 cups homemade turkey or chicken stock or low-sodium chicken broth
  • 2 cups half-and-half
  • 2 large eggs, lightly beaten
  • 8 tablespoons (1 stick) unsalted butter, plus more for the baking dish
  • 1 1/2 pounds bulk pork sausage, broken into 1-inch pieces
  • 3 medium onions, chopped fine (about 3 cups)
  • 3 celery ribs, chopped fine (about 1 1/2 cups)
  • 2 tablespoons minced fresh thyme leaves
  • 2 tablespoons minced fresh sage leaves
  • 3 small garlic cloves, minced or pressed through a garlic press
  • 1 1/2 teaspoons salt
  • 2 teaspoons ground black pepper


Heat the oven to 25o degrees.  Spread the cornbread pieces and crumbs in an even layer on 2 baking sheets and dry in the oven for 50 to 60 minutes; cool.  Place the cornbread in a large bowl.  Whisk the stock, half-and-half, and eggs together in a medium bowl; pour over the cornbread and toss very gently to coat so that the cornbread does not break into smaller pieces.  Set aside.

Heat a heavy-bottomed 12-inch skillet over medium-high heat until hot, about 1 1/2 minutes.  Add 2 tablespoons of the butter and swirl to coat the pan bottom.  When the foaming subsides, add the sausage and cook, stirring occasionally, until it loses its raw color, 5 to 7 minutes.  With a slotted spoon, transfer the sausage to a medium bowl.  Add about half of the onions and celery to the fat in the skillet; sauté, stirring occasionally, over medium-high heat until softened, about 5 minutes.  Transfer the onion mixture to the bowl with the sausage.  Return the skillet to the heat and add the remaining 6 tablespoons butter; when the foaming subsides, add the remaining celery and onions and sauté, stirring occasionally, until softened, about 5 minutes.  Stir in the thyme, sage, and garlic; cook until fragrant, about 30 seconds; add the salt and pepper.  Add this mixture along with the sausage mixture to the cornbread and stir gently to combine so that the cornbread does not break into smaller pieces.  Cover the bowl with plastic wrap and refrigerate to blend the flavors, at least 1 hour or up to 4 hours.

Adjust an oven rack to the lower-middle position and heat the oven to 400 degrees.  Butter a 15 by 10-inch baking dish (or two 9-inch square or 11 by 7-inch baking dishes).  Transfer the stuffing to the baking dish; pour any liquid that has accumulated in the bottom of the bowl over the stuffing and, if necessary, gently press the stuffing with a rubber spatula to fit into the baking dish.  Bake until golden brown, 35 to 40 minutes.


Golden Cornbread for Stuffing

Makes about 12 cups crumbled cornbread


  • 3 large eggs
  • 1 cup buttermilk
  • 1 cup milk
  • 1 1/2 cups yellow cornmeal, preferably stone-ground
  • 1 1/2 cups unbleached all-purpose flour
  • 1 tablespoon baking powder
  • 3/4 teaspoon baking soda
  • 4 teaspoons sugar
  • 3/4 teaspoon salt
  • 3 tablespoons unsalted butter, melted


Adjust an oven rack to the middle position and heat the oven to 375 degrees.  Grease a 13 by 9-inch baking dish.

Beat the eggs in a medium bowl; whisk in the buttermilk and milk.

Whisk the cornmeal, flour, baking powder, baking soda, sugar, and salt together in a large bowl.  Push the dry ingredients up the sides of the bowl to make a well, then pour the egg and milk mixture into the well and stir with a whisk until just combined; stir in the melted butter.

Pour the batter into the greased baking dish.  Bake until the top is golden brown and the edges have pulled away from the sides of the pan, 30 to 40 minutes.

Transfer the baking dish to wire rack and cool to room temperature before using, about 1 hour.


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