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cornbread sausage stuffing

5

120 min

Cornbread and Sausage Stuffing

Cornbread and Sausage Stuffing Photo 1

Time

120 min

Serving

8 persons

Calories

410

Rating

5.00★ (1)

Author: Antonina Blum

A Southern-style cornbread and sausage stuffing. The bottom has a rich, almost spoon bread-like consistency, while the top is toasty and golden-brown. It’s a little more time consuming than traditional stuffing because it’s made with homemade cornbread but you can break the steps of the recipe up over a few days, if you’d like. 

Ingredients

  • egg: 7 piece
  • milk: 2 cup
  • whole-wheat flour: 1.75 cup
  • sugar: 3 Tbsp
  • baking powder: 1 Tbsp
  • salt: 2 tsp
  • butter: 1 cup (melted)
  • onion: 2 piece
  • celery stalk: 3 piece
  • garlic: 5 piece (garlic cloves, chopped)
  • chicken broth: 2 cup
  • corn meal: 1 cup
  • pork sausage: 500 g

Metric Conversion

Stages of cooking

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Cornbread and Sausage Stuffing Photo 5 4
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  1. Begin by making the cornbread. In a medium bowl, whisk the eggs. Add the milk and whisk until evenly combined. Set aside.

    Cornbread and Sausage Stuffing Photo 2
  2. In a large bowl, combine the flour, cornmeal, sugar, baking powder, and salt. Whisk well. Add the milk mixture and the melted butter to the dry ingredients. Whisk until smooth.

    Cornbread and Sausage Stuffing Photo 3
  3. Transfer the batter into the prepared baking pan and smooth the top. Bake in a 350°F-oven until lightly golden around the edges and set, about 30 minutes. Cool in the pan on a wire rack until cool enough to handle, 20 to 30 minutes. (Cornbread can be prepared up to 2 days in advance.)

    Cornbread and Sausage Stuffing Photo 4
  4. Cut the cornbread into 1-inch squares. Place the cut cornbread on a rimmed baking sheet and bake in a 250°F-oven until lightly toasted, about 1 hour. Cool the cornbread on the baking sheet, about 15 minutes.

    Cornbread and Sausage Stuffing Photo 5
  5. To make the stuffing: Place the sausage in a large nonstick pan over medium-high heat. Cook, stirring and breaking it apart with a wooden spoon, until no longer pink, about 5 minutes. Using a slotted spoon, transfer the sausage to the largest bowl you have (it needs to fit all the cornbread), leaving the fat in the pan.

    Cornbread and Sausage Stuffing Photo 6
  6. Reduce the heat to medium and add the onions, celery, and 3 tablespoons of the butter to the pan. Cook until the vegetables are softened, 6 to 8 minutes. Add the garlic and cook 1 minute more. Off the heat, mix in the herbs then add the vegetable mixture to the bowl with the sausage and mix to combine.

    Cornbread and Sausage Stuffing Photo 7
  7. In another bowl, whisk the eggs. Add the milk, broth, and salt. Add the dried cornbread cubes to the sausage and vegetable mixture and pour the egg mixture over top. Fold the mixture a few times with a large rubber spatula, being careful not to break up the cornbread too much. Let the mixture sit, folding carefully a few times, until the cornbread is saturated, about 10 minutes. Transfer the soaked cornbread mixture to a greased baking dish, making sure the sausage and vegetables are evenly distributed. Try to arrange some of the larger pieces of cornbread on top; it looks prettier. Dot the top of the stuffing with the remaining 3 tablespoons of butter.

    Cornbread and Sausage Stuffing Photo 8
  8. Bake until golden brown and crisp, about 35 minutes. Serve warm.

    Cornbread and Sausage Stuffing Photo 9

History of Cornbread and Sausage Stuffing:

Cornbread and Sausage Stuffing is a classic Southern-style recipe. It originated from the traditional way of cooking leftovers and combining them with other ingredients to create a flavorful new dish. Cornbread was usually served as a side dish or as part of a breakfast meal. The combination of cornbread and sausage in a stuffing dish was a natural evolution in Southern cuisine. Today, this dish is popular not only in the South but all over the United States, especially during the holiday season.

Tips and Tricks for Cornbread and Sausage Stuffing Recipe:

  • You can make the cornbread up to two days in advance.
  • Baking the cut cornbread squares in a 250В°F oven for an hour ensures that they are toasted and crispy, which will prevent them from turning mushy when mixed with the other ingredients in the stuffing.
  • Use a large bowl to mix the ingredients so you can easily fold them together without overmixing and breaking up the cornbread too much.
  • Letting the mixture rest for about 10 minutes after adding the egg and milk mixture ensures that the cornbread is well-saturated and absorbs all the flavors.
  • Use a greased baking dish to prevent the stuffing from sticking to the sides and bottom.

Tips for Presenting the Dish:

  • Serve the Cornbread and Sausage Stuffing hot directly from the oven to preserve its crispy texture.
  • Garnish the dish with chopped herbs like parsley or thyme to add color and flavor.
  • Serve the stuffing alongside the main course, such as roast turkey or chicken, or as a vegetarian main dish with a side salad or roasted vegetables.
  • You can also top the Cornbread and Sausage Stuffing with gravy or cranberry sauce to give it an extra burst of flavor.

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