Description
This Sausage Southern Cornbread Stuffing combines savory breakfast sausage with aromatic herbs and tender cornbread cubes to create a flavorful, moist, and crispy dish perfect for holiday gatherings or comforting family meals.
Ingredients
Scale
Meat & Vegetables
- 1 pound breakfast sausage
- 1 large onion, finely diced
- 3 celery stalks, diced
- 3 cloves garlic, minced
Base & Herbs
- 8 cups cubed cornbread
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh sage, finely chopped
- 1 tablespoon fresh thyme leaves
- 2 teaspoons poultry seasoning
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
Liquids & Fats
- 2 large eggs, beaten
- 2 1/2 to 3 cups chicken broth
- 4 tablespoons unsalted butter, melted
Instructions
- Cook the sausage: In a large skillet over medium heat, cook the breakfast sausage until browned and cooked through, breaking it apart with a wooden spoon. Once done, transfer to a large mixing bowl, leaving about a tablespoon of fat in the skillet for flavor.
- Sauté vegetables: Add the finely diced onion and celery to the skillet and sauté for 8-10 minutes until they are soft and translucent. Add the minced garlic and cook an additional 1-2 minutes until fragrant. Transfer these cooked vegetables to the bowl with the sausage.
- Combine with cornbread and herbs: Add the cubed cornbread to the bowl along with chopped parsley, sage, thyme, poultry seasoning, salt, and black pepper. Gently toss all ingredients to combine evenly.
- Mix liquids: In a separate bowl, whisk together the beaten eggs and 2 1/2 cups of chicken broth. Pour this mixture over the stuffing ingredients. Add the melted butter and gently fold everything together until the stuffing is well moistened, adding more chicken broth if needed to reach desired consistency.
- Prepare for baking: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and transfer the stuffing mixture into it. Cover the dish tightly with foil to retain moisture.
- Bake covered: Bake the stuffing covered for 25 minutes. This allows the flavors to meld and the stuffing to cook through.
- Bake uncovered: Remove the foil and continue baking for an additional 20-25 minutes until the top is golden brown and crispy.
- Rest and serve: Let the stuffing rest for 5 to 10 minutes before serving. Garnish with extra fresh parsley or sage for a pop of color and freshness.
Notes
- Using fresh herbs significantly enhances the flavor of the stuffing compared to dried herbs.
- The cornbread can be homemade or store-bought; day-old cornbread works best to absorb the broth without becoming too mushy.
- Adjust the amount of chicken broth depending on how moist you prefer your stuffing.
- For a spicier variation, consider adding a pinch of cayenne pepper or some chopped jalapeños.
- Make sure to crumble the sausage finely to distribute it evenly through the stuffing.
- This stuffing can be prepared a day ahead and baked just before serving for convenience during holiday meals.
