Sausage Cornbread Stuffing: A Thanksgiving Feast Staple

Thanksgiving. The very word conjures images of overflowing tables, warm kitchens, and the comforting aroma of holiday spices. Among the stars of this culinary extravaganza, stuffing holds a special place. While traditional bread stuffing is a beloved classic, why not elevate your Thanksgiving game this year with a mouthwatering Sausage Cornbread Stuffing? This recipe combines the savory goodness of sausage with the slightly sweet, crumbly texture of cornbread, creating a symphony of flavors and textures that will leave your guests wanting more.

This recipe is not just delicious; it’s also surprisingly easy to make. You can even prepare components ahead of time, making Thanksgiving Day stress a thing of the past. Get ready to impress your family and friends with this unforgettable Thanksgiving side dish!

## Why Cornbread Stuffing? The Perfect Thanksgiving Twist

Let’s face it, Thanksgiving menus can sometimes feel a bit predictable. Cornbread stuffing injects a welcome dose of Southern charm and unique flavor profiles into the traditional spread. Here’s why it’s a winning choice:

* **Flavor Explosion:** The sweetness of cornbread beautifully complements the savory sausage, creating a balanced and complex flavor profile. Herbs like sage and thyme add earthy notes, while onions and celery provide aromatic depth.
* **Texture Contrast:** The slightly crumbly cornbread provides a delightful contrast to the tender sausage and moist stuffing base. This textural interplay makes each bite a truly satisfying experience.
* **Moisture Magic:** Cornbread soaks up the flavorful broth like a sponge, resulting in a stuffing that is moist and flavorful without being soggy.
* **Make-Ahead Marvel:** You can bake the cornbread and cook the sausage mixture a day or two in advance, saving valuable time on Thanksgiving Day. Simply combine everything and bake before serving.
* **Adaptable & Customizable:** This recipe is a fantastic base for your own creative additions. Add cranberries, apples, pecans, or even a touch of spice to personalize the stuffing to your liking.

## The Ultimate Sausage Cornbread Stuffing Recipe

This recipe is designed to serve approximately 8-10 people. Feel free to adjust the quantities based on your guest count.

**Prep Time:** 30 minutes
**Cook Time:** 45 minutes

**Ingredients:**

* **For the Cornbread:**
* 1 cup yellow cornmeal
* 1 cup all-purpose flour
* 1/4 cup sugar (optional, adjust to your sweetness preference)
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup buttermilk
* 1/4 cup vegetable oil
* 1 large egg, lightly beaten

* **For the Sausage Mixture:**
* 1 pound ground pork sausage (Italian sausage or breakfast sausage work well)
* 1 large onion, chopped
* 2 celery stalks, chopped
* 4 cloves garlic, minced
* 1 teaspoon dried sage
* 1/2 teaspoon dried thyme
* 1/4 teaspoon black pepper
* 1/4 teaspoon red pepper flakes (optional, for a touch of heat)

* **For the Stuffing Base:**
* 6 cups cubed stale bread (French bread, sourdough, or white bread work best, dried overnight)
* 3 cups chicken broth (low-sodium recommended)
* 1/2 cup melted butter
* 1/4 cup chopped fresh parsley
* 2 large eggs, lightly beaten
* Salt and pepper to taste

**Equipment:**

* 9×13 inch baking dish
* Large skillet
* Large mixing bowl
* Measuring cups and spoons

**Instructions:**

**Part 1: Baking the Cornbread**

1. **Preheat the Oven:** Preheat your oven to 400°F (200°C). Grease and flour a 9×13 inch baking dish. This prevents the cornbread from sticking and makes it easy to remove later.
2. **Combine Dry Ingredients:** In a large bowl, whisk together the cornmeal, flour, sugar (if using), baking powder, baking soda, and salt. Make sure the ingredients are well combined to ensure even rising.
3. **Combine Wet Ingredients:** In a separate bowl, whisk together the buttermilk, vegetable oil, and egg. Buttermilk adds a subtle tang and helps create a moist cornbread.
4. **Combine Wet and Dry:** Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, as this can result in a tough cornbread. A few lumps are okay.
5. **Pour into Baking Dish:** Pour the batter into the prepared baking dish and spread evenly.
6. **Bake:** Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. The cornbread should be golden brown and slightly pulling away from the sides of the pan.
7. **Cool and Crumble:** Let the cornbread cool completely in the baking dish. Once cooled, crumble it into a large bowl. Aim for a mixture of coarse and fine crumbs. This will add texture to the stuffing.

**Part 2: Preparing the Sausage Mixture**

1. **Brown the Sausage:** In a large skillet over medium heat, brown the ground sausage, breaking it up with a spoon as it cooks. Cook until the sausage is no longer pink and has rendered its fat. Drain off any excess grease. Leaving a little bit of fat adds flavor, but too much will make the stuffing greasy.
2. **Sauté Vegetables:** Add the chopped onion and celery to the skillet with the sausage. Cook until the onion is translucent and the celery is softened, about 5-7 minutes. These vegetables add essential flavor and aroma to the stuffing.
3. **Add Garlic and Spices:** Add the minced garlic, dried sage, dried thyme, black pepper, and red pepper flakes (if using) to the skillet. Cook for 1 minute more, until fragrant. Be careful not to burn the garlic, as it can become bitter.
4. **Combine with Cornbread:** Pour the sausage mixture over the crumbled cornbread in the large bowl.

**Part 3: Assembling and Baking the Stuffing**

1. **Prepare the Bread Cubes:** Place the cubed stale bread in a separate large bowl. If you haven’t already, dry the bread overnight by leaving it uncovered on a baking sheet. This helps the bread absorb the broth without becoming soggy.
2. **Add Broth and Butter:** Pour the chicken broth and melted butter over the bread cubes. Toss gently to coat the bread evenly. Make sure all the bread is moistened but not completely saturated. You may need to adjust the amount of broth depending on the dryness of the bread.
3. **Combine Everything:** Add the moistened bread cubes, chopped fresh parsley, and lightly beaten eggs to the bowl with the cornbread and sausage mixture. Mix everything together gently but thoroughly. Be careful not to overmix, as this can make the stuffing dense.
4. **Season to Taste:** Season the stuffing with salt and pepper to taste. Remember that the sausage and broth already contain salt, so start with a small amount and add more as needed.
5. **Pour into Baking Dish:** Pour the stuffing mixture into the same 9×13 inch baking dish that you used for the cornbread. Spread the stuffing evenly in the dish.
6. **Bake:** Cover the baking dish with aluminum foil. This will help keep the stuffing moist. Bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the stuffing is heated through. The internal temperature of the stuffing should reach 165°F (74°C).
7. **Let Rest:** Let the stuffing rest for 10 minutes before serving. This allows the flavors to meld together and the stuffing to set slightly.

## Tips for the Perfect Sausage Cornbread Stuffing

* **Use Stale Bread:** Stale bread is essential for preventing soggy stuffing. If you don’t have stale bread, you can dry fresh bread by cutting it into cubes and baking it in a low oven (200°F/95°C) for about 30-45 minutes, or until it is dry and crisp.
* **Don’t Overmix:** Overmixing the stuffing can result in a dense and heavy texture. Mix the ingredients gently until they are just combined.
* **Adjust the Broth:** The amount of broth you need will depend on the dryness of the bread and cornbread. Start with the recommended amount and add more as needed until the stuffing is moist but not soggy.
* **Customize with Your Favorite Ingredients:** Feel free to add your favorite ingredients to the stuffing, such as cranberries, apples, pecans, mushrooms, or different herbs.
* **Make it Vegetarian:** To make a vegetarian version, simply omit the sausage and add sautéed mushrooms, vegetables, or vegetarian sausage crumbles.
* **Make it Gluten-Free:** To make a gluten-free version, use gluten-free cornbread and gluten-free bread.
* **Add Nuts:** Adding toasted pecans or walnuts provides a wonderful crunch.
* **Fresh Herbs:** Using fresh sage and thyme enhances the flavor profile significantly. If using fresh herbs, use about 1 tablespoon of each, finely chopped.
* **Brown the Top:** For a crispy top, broil the stuffing for the last few minutes of baking, keeping a close eye to prevent burning.

## Make-Ahead Instructions

One of the best things about this recipe is that you can prepare many of the components ahead of time, making Thanksgiving Day cooking much easier. Here’s how:

* **Cornbread:** The cornbread can be baked 1-2 days in advance. Store it in an airtight container at room temperature.
* **Sausage Mixture:** The sausage mixture can also be cooked 1-2 days in advance. Store it in an airtight container in the refrigerator.
* **Bread Cubes:** The bread cubes can be dried several days in advance. Store them in an airtight container at room temperature.
* **Assemble the Stuffing:** You can assemble the entire stuffing (without baking) a day in advance. Cover the baking dish tightly with plastic wrap and refrigerate. Let the stuffing sit at room temperature for 30 minutes before baking.

## Serving Suggestions

This Sausage Cornbread Stuffing is a perfect complement to any Thanksgiving meal. Serve it alongside roasted turkey, mashed potatoes, gravy, cranberry sauce, and your other favorite Thanksgiving dishes.

Here are a few additional serving suggestions:

* **As a Side Dish:** Serve the stuffing as a classic Thanksgiving side dish.
* **Stuffed Vegetables:** Use the stuffing to stuff bell peppers, zucchini, or other vegetables.
* **Leftover Transformation:** Turn leftover stuffing into delicious patties by mixing it with an egg and pan-frying it until golden brown.
* **Breakfast Hash:** Crumble leftover stuffing into a breakfast hash with eggs, potatoes, and vegetables.

## Variations and Adaptations

The beauty of this recipe lies in its versatility. Feel free to experiment with different ingredients and flavors to create your own signature Sausage Cornbread Stuffing.

* **Different Types of Sausage:** Try using different types of sausage, such as Italian sausage, chorizo, or chicken sausage.
* **Add Fruits and Nuts:** Add dried cranberries, chopped apples, or toasted pecans for a touch of sweetness and crunch.
* **Spice it Up:** Add a pinch of cayenne pepper or a dash of hot sauce for a spicy kick.
* **Use Different Herbs:** Experiment with different herbs, such as rosemary, oregano, or marjoram.
* **Add Cheese:** Add shredded cheddar cheese, Monterey Jack cheese, or Parmesan cheese for a cheesy twist.

## Nutritional Information (Approximate)

*Note: Nutritional information will vary depending on the specific ingredients used.* Approximate values per serving:

* Calories: 350-450
* Fat: 20-30g
* Saturated Fat: 8-12g
* Cholesterol: 80-100mg
* Sodium: 600-800mg
* Carbohydrates: 30-40g
* Fiber: 2-4g
* Protein: 10-15g

## Conclusion: A Thanksgiving Tradition in the Making

This Sausage Cornbread Stuffing is more than just a recipe; it’s a gateway to creating cherished Thanksgiving memories. The combination of savory sausage, sweet cornbread, and fragrant herbs creates a truly unforgettable flavor experience. With its make-ahead capabilities and endless customization options, this stuffing is sure to become a Thanksgiving tradition in your family for years to come. So, gather your ingredients, preheat your oven, and get ready to impress your guests with the best Sausage Cornbread Stuffing they’ve ever tasted! Happy Thanksgiving!