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Homemade Southern Cornbread Stuffing with Sausage – Easy Thanksgiving Side Dish

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This homemade Southern cornbread stuffing with sausage is the side dish that steals the show every single time. It’s not fancy, just honest food that sticks to your ribs and makes you go back for a second helping.

Ingredients

Scale
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/4 cup granulated sugar
  • 1 large egg, room temperature
  • 1 cup buttermilk
  • 1/4 cup unsalted butter, melted (plus more for the skillet)
  • 1 pound pork sausage
  • 1 large yellow onion, diced (about 1 1/2 cups)
  • 3 celery stalks, diced (about 1 cup)
  • 4 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 2 cups low-sodium chicken broth
  • 2 large eggs, lightly beaten
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Place your cast iron skillet in the oven to heat up while you mix the batter.
  2. In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar. Make a well in the center and add the egg, buttermilk, and melted butter. Stir until just combined. Do not overmix.
  3. Carefully remove the hot skillet from the oven and add a tablespoon of butter, swirling it around to coat the bottom and sides. Pour the batter into the skillet and smooth the top. Bake for 20-25 minutes, until golden brown and a toothpick inserted in the center comes out clean.
  4. Let the cornbread cool for about 10 minutes. Then, crumble it into a large bowl. Set aside.
  5. While the cornbread bakes, heat a large skillet or Dutch oven over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned and cooked through (about 6-8 minutes). Use a slotted spoon to transfer the sausage to a plate, leaving the rendered fat in the pan.
  6. Reduce the heat to medium. Add the butter to the pan with the sausage drippings. Once melted, add the diced onion and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened and starting to brown. Add the minced garlic and cook for another minute.
  7. Add the cooked sausage back to the pan with the vegetables. Stir in the dried sage, thyme, rosemary, salt, and pepper. Cook for 1 minute to toast the spices.
  8. Pour this mixture over the crumbled cornbread in the large bowl. Add the chicken broth and the beaten eggs. Gently fold everything together until well combined. The mixture should be moist but not soupy.
  9. Preheat your oven to 375°F (190°C). Grease a 9×13 baking dish or your cast iron skillet with butter or cooking spray. Transfer the stuffing mixture to the dish and spread it evenly.
  10. Bake for 30-35 minutes, until the top is golden brown and the edges are crispy. The center should be set and slightly firm to the touch. Let it rest for 5-10 minutes before serving.

Notes

For extra crispy edges, broil the stuffing for the last 2-3 minutes. Watch it closely so it doesn’t burn. You can assemble the stuffing up to 24 hours in advance and refrigerate; add about 10-15 minutes to the baking time if starting from cold.

Nutrition

Keywords: cornbread stuffing, sausage stuffing, Southern stuffing, Thanksgiving side dish, homemade stuffing, easy stuffing recipe

Find it online: https://eliplate.com/homemade-southern-cornbread-stuffing-with-sausage-easy-thanksgiving-side-dish/