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Cornbread Stuffing

Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 8 servings
Calories 350
A flavorful and hearty stuffing combining cornbread, sausage, and fresh herbs, perfect for holiday tables.

Ingredients

Dairy and Baking

  • 6 tablespoons unsalted butter
  • 1 cup nonfat milk (at room temperature)
  • 1 tablespoon white vinegar or lemon juice
  • 1 cup yellow cornmeal (medium grind)
  • 1 cup white whole wheat flour (or all-purpose flour)
  • 2 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon kosher salt
  • 0.25 cup honey
  • 2 large eggs (at room temperature)
  • 2.5 cups reduced sodium chicken broth

Meat and Vegetables

  • 1 pound sweet Italian sausage (chicken or turkey sausage)
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion (finely chopped)
  • 4 stalks celery (cut in small dice)
  • 0.5 teaspoon kosher salt
  • 0.25 teaspoon ground black pepper
  • 3 cloves garlic (minced (about 1 tablespoon))
  • 1 peeled Granny smith apple (diced 1/4- to 1/2-inch)
  • 0.5 cup dried cranberries
  • 2 tablespoons chopped fresh sage (or 2 teaspoons rubbed sage)
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
  • 1 tablespoon parsley flakes (or 1/4 cup finely chopped flat-leaf parsley)

Instructions 

  • Bake cornbread at 425°F for 16-20 minutes, then cool and cut into 1-inch cubes. Toast in oven at 300°F for 15 minutes.
  • Whisk eggs and broth, then cook sausage with vegetables and herbs until cooked through. Mix with toasted cornbread and bake at 375°F for 35-40 minutes.

Notes

Use day-old cornbread for best texture and flavor.
Calories: 350kcal
Cost: $15
Course: Side Dish
Cuisine: American
Keyword: cornbread, holiday, Sausage