Classic Cornbread Stuffing (Print Version)
# Ingredients:
→ For the Cornbread Base
01 -
1 cup fine or medium cornmeal
02 -
1 cup all-purpose flour, measured properly
03 -
1 teaspoon baking powder
04 -
1/2 teaspoon baking soda
05 -
Pinch of salt
06 -
1/2 cup melted unsalted butter, cooled slightly
07 -
1/4 cup pure honey
08 -
1 large egg, room temperature
09 -
1 cup buttermilk, room temperature
→ For the Stuffing Mix
10 -
2 1/2 cups low-sodium chicken broth
11 -
2 large eggs
12 -
1/4 cup unsalted butter
13 -
1 cup diced yellow onion
14 -
1 1/4 cups sliced celery stalks
15 -
2 teaspoons fresh thyme leaves, chopped
16 -
1 tablespoon fresh sage, finely chopped
17 -
1 1/2 tablespoons fresh parsley, chopped
18 -
1/2 teaspoon salt
19 -
1/2 teaspoon freshly cracked black pepper
20 -
1 pound mild Italian sausage, casings removed
21 -
1 cup pecan halves (optional)
# Instructions:
01 -
The day before, heat your oven to 375°F. Mix all cornbread ingredients in a big bowl until just combined. Pour into a buttered 9-inch square pan and bake for 22-24 minutes until golden on top. Let it cool completely overnight uncovered - this helps it dry out perfectly for stuffing.
02 -
Heat oven to 300°F. Cut your day-old cornbread into 1-inch chunks - you'll get about 7-8 cups. Spread on a parchment-lined baking sheet and toast for 10 minutes until slightly crispy. Set aside and bump oven to 375°F if baking the stuffing separately.
03 -
In your largest mixing bowl, whisk together the chicken broth and eggs until smooth. This will be the binding liquid for your stuffing.
04 -
Melt butter in a large skillet over medium-high heat. Add onion, celery, thyme, sage, parsley, salt, and pepper. Cook about 4 minutes until vegetables start to soften. Add the sausage, breaking it up with your spoon, and cook another 4 minutes until nearly done.
05 -
Pour the hot sausage mixture (including all the flavorful pan juices) into your broth and egg mixture. Add the toasted cornbread cubes and pecans if using. Gently fold everything together with a large spoon until evenly mixed.
06 -
If stuffing a turkey, let mixture cool completely first. For standalone stuffing, spoon into a greased 9x13 inch baking dish and bake for 40 minutes until the top is golden brown and crispy. Garnish with fresh herbs before serving hot.
# Notes:
01 -
The cornbread needs to be made a day ahead and left uncovered overnight to dry out properly - this prevents soggy stuffing.
02 -
You can make your own buttermilk by adding 2 teaspoons lemon juice to 1 cup milk and letting it sit for 5 minutes.
03 -
This recipe originally included chopped pear or apple for sweetness - add it with the sausage if you'd like that touch of fruit.
04 -
The entire stuffing can be assembled a day ahead and refrigerated, or frozen for up to 3 months before baking.