The Ultimate Hearty Sausage Cornbread Stuffing for Festive Feasts
There’s nothing quite like the aroma of a holiday meal wafting through the house, and at the heart of many festive tables lies a truly exceptional stuffing. This cornbread stuffing, rich with savory sausage and aromatic seasonings, transcends ordinary side dishes to become a holiday staple. It masterfully blends the comforting heartiness of golden cornbread with the traditional, herbaceous flavors of classic stuffing, offering the best of both worlds in every single bite.
As the holiday season approaches, my thoughts often turn to the indulgent culinary delights of Thanksgiving and Christmas. While many dishes vie for attention, stuffing holds a special place in my heart. All too often, however, traditional stuffing recipes can fall flat, tasting dry, bland, or simply uninspired. That’s precisely why this cornbread stuffing recipe has become my absolute favorite and a consistent crowd-pleaser. Unlike conventional recipes that rely on plain bread, this dressing features homemade cornbread, creating a foundation that is both robust and flavorful.
The cornbread itself is wonderfully rich and tender, serving as the perfect canvas for a symphony of flavors. It’s generously mixed into a succulent, aromatic, and herbaceous base, teeming with savory breakfast sausage and fragrant garlic. This dish is the quintessential fusion of two beloved comfort foods: a robust holiday stuffing and freshly baked cornbread. The combination creates an unparalleled depth of flavor and texture that will undoubtedly impress your family and friends. It’s truly a recipe you’ll want to make year after year!
Why This Is the Best Cornbread Dressing Recipe You’ll Ever Make
This savory and hearty cornbread stuffing isn’t just a holiday treat; its irresistible flavors make it a fantastic dish to enjoy any time of year. Here’s why this recipe will quickly become a cherished favorite in your kitchen:
- Effortlessly Delicious: Despite its deeply complex and satisfying flavors, this recipe is surprisingly simple to prepare. The instructions are clear and easy to follow, requiring minimal fuss and effort. If the thought of preparing elaborate holiday meals feels daunting, this stress-free dish is an excellent choice that delivers maximum flavor with minimal stress.
- A Holiday Must-Have: While delightful throughout the year, this cornbread dressing truly shines as a centerpiece side dish for Christmas or Thanksgiving. Stuffing is an indispensable part of any holiday spread, and the inclusion of hearty cornbread elevates this classic to a new level, offering a more robust and flavorful alternative to traditional bread-based versions. It’s a modern take on a timeless tradition.
- Perfect for Stale Cornbread: This recipe thoughtfully includes instructions for making your own cornbread from scratch, ensuring a perfect base. However, if you happen to have leftover or slightly stale cornbread on hand, that’s even better! Stale cornbread absorbs the flavorful liquids more effectively without becoming mushy, yielding a stuffing with superior texture. This makes it an ideal way to transform old cornbread into a delectable new dish, reducing waste and enhancing flavor.
- Unmatched Flavor and Texture: Beyond its ease and versatility, this cornbread stuffing delivers an exceptional culinary experience. The crumbly yet moist texture of the cornbread perfectly complements the savory, seasoned sausage, tender sautéed vegetables, and aromatic herbs. Each spoonful offers a delightful interplay of textures and a rich, deeply satisfying flavor profile that will have everyone reaching for seconds.
Essential Ingredients for Your Cornbread Stuffing
To create this incredibly moist and flavorful holiday side dish, you’ll need a selection of quality ingredients. The beauty of this recipe lies in the combination of simple, fresh components and fragrant seasonings. For precise measurements, please refer to the detailed recipe card conveniently located at the end of this page.
For the Homemade Cornbread:
- Cornmeal: The foundational ingredient, giving the cornbread its characteristic texture and flavor.
- All-purpose flour: Provides structure and tenderness, balancing the texture of the cornmeal.
- Baking powder: Acts as a leavening agent, ensuring your cornbread is light and fluffy.
- Salt: Enhances all the flavors in the cornbread, bringing out its natural sweetness.
- Sugar: A touch of sweetness that complements the savory notes of the stuffing.
- Large Eggs: Bind the ingredients together and add richness. Using large eggs is crucial for proper consistency.
- Buttermilk: Contributes to the tender crumb and slight tanginess of the cornbread, reacting with the baking powder for a perfect rise.
- Melted Butter: Adds incredible flavor and moisture, making the cornbread rich and delightful.
For the Savory Stuffing:
- Breakfast sausage: The star of the stuffing, offering a savory, meaty depth that is truly irresistible. Choose a mild or hot variety based on your preference.
- Onion: A yellow onion offers a classic, sweet and pungent base, though red or white onions can be used for a slightly different flavor profile.
- Celery: Adds a fresh, crisp texture and subtle earthy flavor that’s essential for traditional stuffing.
- Garlic: Minced fresh garlic infuses the stuffing with an aromatic punch, complementing the sausage and herbs beautifully.
- Butter: Used for sautéing the vegetables, adding richness and helping to develop their flavors.
- Dried thyme: A classic stuffing herb, providing an earthy and slightly floral note.
- Dried rosemary: Offers a piney, fragrant essence that pairs perfectly with the savory elements.
- Dried sage: The quintessential holiday herb, delivering a warm, peppery, and slightly minty flavor that defines traditional stuffing.
- Chicken broth: The liquid binder that moistens the cornbread, infusing the entire dish with savory chicken flavor.
- Salt: Essential for seasoning and bringing all the flavors into harmony.
- Freshly cracked black pepper: Adds a subtle heat and aromatic finish. Always use freshly cracked for the best flavor.
Crafting Your Homemade Cornbread Stuffing: A Step-by-Step Guide
This magnificent holiday side dish, while impressive, is remarkably straightforward to prepare. Follow these easy steps to create a show-stopping cornbread stuffing that will be the highlight of your meal.
To Make the Perfect Cornbread:
- Prepare Your Workspace: Begin by preheating your oven to 375°F (190°C). As the oven heats, thoroughly grease or spray a 13×9-inch baking pan. This ensures the cornbread doesn’t stick and releases easily once baked.
- Combine Dry Ingredients: In a spacious mixing bowl, meticulously whisk together the cornmeal, all-purpose flour, baking powder, salt, and sugar. This step is crucial for even distribution of the leavening agents and seasonings, leading to a consistently textured cornbread.
- Whisk Wet Ingredients: In a separate bowl, combine the melted butter, large eggs, and buttermilk. Whisk these ingredients vigorously until they are thoroughly blended and smooth. Ensuring your eggs are at room temperature will help them incorporate more effectively for a tender crumb.
- Gentle Mixing: Carefully pour the wet ingredient mixture into the bowl containing your dry ingredients. Stir just until everything is incorporated and no dry streaks of flour remain. Be cautious not to overmix, as this can lead to a tough or dense cornbread. A few small lumps are perfectly fine.
- Bake to Golden Perfection: Transfer the cornbread batter into your prepared 13×9-inch pan, spreading it evenly. Bake in the preheated oven for 18-20 minutes, or until a cake tester inserted into the center comes out clean, indicating it’s fully cooked. The top should be beautifully golden brown.
- Cool and Dry: Once baked, remove the cornbread from the oven and allow it to cool completely at room temperature. This is important for firming up its structure. After cooling, cut the cornbread into uniform cubes. For the best stuffing texture, let these cubes air dry at room temperature for a couple of days. This partial drying is key to preventing a soggy stuffing by allowing the cornbread to absorb the broth without falling apart. If time is short, you can spread the cornbread cubes in a single layer on a baking sheet and bake them in a 250°F (120°C) oven for 50-60 minutes, stirring occasionally, until they are slightly crisp and dried out.
To Assemble the Savory Stuffing:
- Oven and Dish Prep: Preheat your oven to 350°F (175°C). Lightly grease a large casserole dish or another 13×9-inch baking pan. This will be where your stuffing bakes to a delicious golden finish.
- Cook the Sausage: In a large skillet, cook the breakfast sausage over medium-high heat. Use a wooden spoon or spatula to break the meat into small crumbles as it cooks. Continue cooking until it is thoroughly browned and cooked through. Once done, remove the sausage from the skillet and set it aside, draining any excess fat to keep the stuffing from being greasy.
- Sauté the Aromatics: In the same skillet (no need to clean it, the leftover savory bits add flavor!), melt the butter over medium-high heat. Add the finely chopped onions and celery. Sauté them for approximately 7-8 minutes, or until they become beautifully softened and translucent. Next, add the minced garlic and continue to sauté for another 1-2 minutes, just until you can distinctly smell its fragrant aroma. Be careful not to burn the garlic.
- Infuse with Herbs: Remove the skillet from the heat. Add the dried thyme, rosemary, and sage to the sautéed vegetable mixture. Stir well to ensure the herbs are evenly distributed and their fragrant oils are released into the warm vegetables.
- Combine and Moisten: In a very large mixing bowl, combine the dried cornbread cubes, the flavorful onion and celery mixture, and the cooked sausage. Pour in most of the chicken broth (start with about 3 cups). Gently toss everything together until well combined. The amount of broth needed can vary depending on how dry your cornbread is; add more broth, a little at a time, until the cornbread is thoroughly moistened but not soggy. If you dried your cornbread for a few days, you’ll likely use closer to 4 cups; if dried in the oven the same day, around 3.5 cups might suffice. The goal is to achieve a moist, cohesive mixture.
- Bake and Serve: Pour the entire stuffing mixture into your prepared casserole dish, spreading it evenly. Bake in the preheated 350°F (175°C) oven for 30-40 minutes, or until the top is beautifully golden brown and the edges are slightly crisp. Once baked, remove from the oven and serve this incredible cornbread stuffing immediately, allowing its comforting aromas to fill your home.
Expert Tips, Creative Tricks, and Delicious Variations
To ensure your hearty holiday cornbread stuffing is absolutely perfect every time, and to give you room for culinary creativity, here are some of my favorite tips, tricks, and variations:
- The Room Temperature Egg Advantage: Whenever you’re baking, especially for dishes like cornbread, using room-temperature eggs is a small but significant detail. Cold eggs don’t emulsify as effectively with other ingredients, which can result in a less cohesive batter and a final product that might be dry or dense. For the best results and a wonderfully tender cornbread, simply take your eggs out of the refrigerator about 30 minutes before you plan to start mixing.
- Embrace Stale Cornbread: This is perhaps the most critical tip for superior stuffing. For optimal texture, aim to make your cornbread 2-3 days before you assemble the stuffing. Slightly stale cornbread is firmer and porous, allowing it to absorb the savory chicken broth and other liquids without turning into a mushy consistency. This results in a stuffing that is moist and flavorful on the inside with lovely, slightly crispy edges – truly benefiting from being made in advance.
- Add a Spicy Kick: If you appreciate a bit of heat, infusing your cornbread stuffing with some spice can be a game-changer. You can easily make the cornbread itself spicy by incorporating finely diced fresh or pickled jalapeños into the batter. For a more subtle warmth in the stuffing, a pinch of cayenne pepper or a dash of hot sauce can be added to the broth mixture. This extra kick beautifully complements the savory sausage and herbs.
- Herb Customization: While dried thyme, rosemary, and sage are classic choices, don’t hesitate to experiment with fresh herbs if you have them. Roughly chop a tablespoon or two of fresh versions for a brighter, more vibrant flavor. You can also play with other herbs like parsley or marjoram to tailor the stuffing to your palate.
- Introduce Additional Textures and Flavors: Elevate your stuffing by adding other complementary ingredients. Consider folding in sautéed mushrooms, diced apples for a touch of sweetness and tartness, dried cranberries for festive color and chew, or toasted pecans or walnuts for a delightful crunch. Water chestnuts can also add an unexpected crispness.
- Make-Ahead Magic: To ease holiday stress, many components of this stuffing can be prepared in advance. The cornbread can be baked and cubed a few days ahead. The sausage can be cooked and crumbled, and the vegetables sautéed. Store these components separately in airtight containers in the refrigerator. On the day of, simply combine everything, add the broth, and bake!
What to Pair with Your Homemade Cornbread Dressing
My absolute favorite way to savor this rich and savory cornbread dressing is as a standout component on a grand Christmas or Thanksgiving dinner plate, alongside a generous holiday feast. Its robust flavor and satisfying texture make it a natural complement to roasted turkey, baked ham, or even a succulent prime rib. However, this versatile recipe is so hearty and flavorful that it can easily serve as an entree on its own, particularly outside of the holiday season.
If you choose to enjoy it as a main course, I highly recommend pairing it with a vibrant salad or another fresh vegetable side dish. The substantial nature of the dressing balances beautifully with something bright, crisp, and refreshing, creating a well-rounded and delightful meal. Here are a few of my favorite complementary side dishes:
- Simple Tossed Salad: A light, tangy vinaigrette and fresh greens provide a wonderful contrast.
- Roasted Asparagus: Earthy and slightly bitter, roasted asparagus adds a touch of elegance and cuts through the richness.
- Chicken Caesar Salad: While a bit heavier, the crisp romaine and sharp dressing offer a great counterpoint to the stuffing.
- Air Fryer Brussels Sprouts: Crispy, savory, and slightly bitter, these are a fantastic pairing.
- Tomato Mozzarella Salad: The fresh acidity of tomatoes and creamy mozzarella provide a refreshing palate cleanser.
Storing and Reheating Your Delicious Leftovers
One of the best parts of making a large batch of this meaty cornbread dressing is enjoying the leftovers! Proper storage and reheating will ensure your stuffing remains delicious for days.
Leftover cornbread dressing will stay fresh and flavorful in the refrigerator for up to 4 days. Always store it in an airtight container to prevent it from drying out or absorbing other food odors. When you’re ready to enjoy it again, you have a couple of options for reheating. For smaller portions, the microwave works well: simply heat in 30-second increments, stirring in between, until it’s warmed through. For larger quantities or to restore some of that crispy crust, reheat it in a 350°F (175°C) oven for about 15 minutes, or until thoroughly heated. If it seems a little dry, you can sprinkle a tablespoon or two of chicken broth over the top before reheating.
Can You Freeze This Cornbread Stuffing Recipe?
Absolutely! This cornbread stuffing freezes beautifully, making it an excellent candidate for meal prep or for saving portions for a future craving. To freeze, ensure the stuffing is completely cooled to room temperature first. Then, transfer it to a freezer-safe, airtight container or a heavy-duty freezer bag. It will maintain its quality in the freezer for up to 3 months.
When you’re ready to enjoy your frozen stuffing, you can reheat it directly from frozen in a 350°F (175°C) oven for approximately 25 minutes, or until heated through and lightly browned. For a quicker reheat, you can thaw the stuffing overnight in the refrigerator before warming it up in the microwave. Covering it loosely with foil during oven reheating can help prevent the top from browning too quickly while the inside warms.
Discover More Easy Holiday Side Dishes
While I adore a perfectly roasted turkey or a glistening baked ham, I truly believe that the most exciting part of Christmas and Thanksgiving feasts is the incredible array of side dishes. They’re what transform a simple meal into a memorable spread. This winter, expand your holiday menu with some of my other cherished and easy-to-make side dishes:
- Classic Green Bean Casserole: A timeless favorite, creamy and topped with crispy fried onions.
- Easy Homemade Gravy: The essential accompaniment for any roast, rich and flavorful.
- Cheesy Mashed Potatoes: Creamy, indulgent, and infused with sharp cheddar cheese (and a hint of jalapeño if you like!).
- Honey Butter Dinner Rolls: Soft, fluffy rolls brushed with a sweet honey-butter glaze – perfect for soaking up gravy.
- Decadent Bacon Macaroni and Cheese: A comforting and irresistible twist on a classic, elevated with crispy bacon.
- Sweet Potato Casserole: A sweet and savory delight, often topped with a crunchy pecan or marshmallow streusel.
Cornbread Stuffing
Pin Recipe
Rate Recipe
Print Recipe
Ingredients
For the Cornbread:
- 3 cups cornmeal
- 1 cup all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 2 Tablespoons sugar
- 4 whole large eggs
- 2 1/2 cups buttermilk
- 1/2 cup butter, melted
For the Stuffing:
- 1 pound breakfast sausage
- 1 onion, finely chopped
- 2 ribs celery, chopped
- 4 cloves garlic, minced
- 1/2 cup butter
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried sage
- 4 cups chicken broth
- Salt and pepper to taste
Instructions
To Make the Cornbread:
-
Preheat your oven to 375º F (190°C), then generously grease or spray a 13×9-inch baking pan. Set it aside for later use.
-
In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, salt, and sugar until thoroughly combined.
-
In a separate bowl, add the large eggs, buttermilk, and melted butter, whisking them until the mixture is smooth and well emulsified.
-
Pour the wet ingredients into the dry flour mixture and stir gently until just combined. Be careful not to overmix, as this can result in tough cornbread.
-
Carefully pour the cornbread batter into your prepared pan and bake for 18-20 minutes, or until a cake tester inserted into the center comes out completely clean.
-
Remove the baked cornbread from the oven and allow it to cool completely at room temperature before proceeding.
-
Once cooled, slice the cornbread into uniform cubes. To dry it out, either leave the cubes exposed at room temperature for a couple of days, or, for a quicker method on the day of, arrange them in a single layer on a baking sheet and bake for 50-60 minutes at 250º F (120°C) until slightly crunchy and dried.
To Make the Stuffing
-
Preheat your oven to 350º F (175°C), then grease a large casserole dish or another 13×9-inch baking pan. Set this aside.
-
In a large skillet, brown the breakfast sausage over medium-high heat. Break it apart into crumbles as it cooks until it is fully cooked through. Remove the sausage from the pan and carefully drain any excess grease.
-
Melt the butter in the same skillet over medium-high heat. Add the chopped celery and onions, and sauté for 7-8 minutes until the vegetables are softened and translucent. Stir in the minced garlic and cook for an additional 1-2 minutes, until you can smell its fragrant aroma.
-
Remove the skillet from the heat and stir in the dried thyme, rosemary, and sage until they are well combined with the vegetable mixture.
-
In a very large bowl, gently toss together the dried cornbread cubes, the seasoned onion and celery mixture, and the cooked sausage. Gradually add the chicken broth, starting with about 3 cups, and mix until the bread begins to soften and is evenly coated. Adjust the amount of broth as necessary, depending on the dryness of your cornbread; you may need closer to 4 cups if the cornbread was air-dried for days, or around 3 1/2 cups if oven-dried. The goal is a moist, cohesive mixture.
-
Once everything is moist and well combined, spread the stuffing mixture evenly into the prepared casserole dish. Bake for 30-40 minutes, or until the top is golden brown and the stuffing is heated through.
-
Remove from the oven and serve your delicious cornbread stuffing immediately to enjoy its warmth and rich flavors.
Notes
- Store any leftover stuffing in an airtight container in the fridge for up to 4 days.
- To reheat, microwave in 30-second intervals until warm, or bake in a 350°F (175°C) oven for approximately 15 minutes.
- For the best texture and flavor, prepare the cornbread 2-3 days in advance, allowing it to slightly stale and dry out.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Love this recipe? Share your thoughts below!
I’ve created a vibrant community group on Facebook, and I’d be absolutely thrilled for you to become a part of it! It’s a fantastic space where you can share your favorite recipes, ask cooking questions, and stay updated on all the new and exciting recipes from Dinners, Dishes and Desserts, ensuring you never miss a delicious post!
Be sure to follow me on Instagram and tag #dinnersdishes so I can see all the wonderful DINNERS, DISHES, AND DESSERTS recipes YOU create!
Make sure to follow me on my social media channels, so you never miss a post or a new recipe idea!
Facebook | Twitter | Pinterest | Instagram