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Savory Cornbread Stuffing with Sausage & Sage | Easy Holiday Side

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This savory cornbread stuffing with sausage and sage is the ultimate holiday side dish, featuring crispy edges, a soft custardy center, and rich, comforting flavors. Perfect for Thanksgiving, Christmas, or any cozy meal.

Ingredients

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  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/4 cup granulated sugar
  • 1 cup buttermilk, room temperature
  • 2 large eggs, room temperature
  • 1/4 cup unsalted butter, melted and slightly cooled
  • 1 pound bulk pork sausage
  • 4 tablespoons unsalted butter, divided
  • 1 large yellow onion, diced (about 1 1/2 cups)
  • 3 celery stalks, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 2 tablespoons fresh sage, chopped (or 1 tablespoon dried sage)
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 1/2 cups chicken broth, low-sodium
  • 1/4 cup heavy cream (optional)
  • 2 large eggs, lightly beaten

Instructions

  1. Make the cornbread: Preheat oven to 400°F (200°C). Grease a 9-inch square baking pan. Whisk cornmeal, flour, baking powder, salt, and sugar in a bowl. In another bowl, whisk buttermilk, eggs, and melted butter. Pour wet into dry, stir until just combined. Pour into pan and bake 20-25 minutes until golden and toothpick comes out clean. Cool completely, cut into 1-inch cubes, and dry overnight or toast at 300°F (150°C) for 10-15 minutes.
  2. Cook the sausage: Heat a large skillet over medium-high heat. Add sausage and cook, breaking it up, until browned (6-8 minutes). Transfer to a plate with a slotted spoon, leaving fat in pan.
  3. Sauté vegetables: Add 2 tablespoons butter to the same skillet. Add onion and celery, cook over medium heat until softened (8-10 minutes). Add garlic, sage, and thyme, cook 1 minute until fragrant.
  4. Combine base: In a large bowl, combine dried cornbread cubes, cooked sausage, and sautéed vegetables. In another bowl, whisk broth, heavy cream (if using), eggs, salt, and pepper. Pour over cornbread mixture, stir gently until moistened. Let sit 10 minutes.
  5. Bake: Preheat oven to 350°F (175°C). Transfer mixture to a greased 9×13 baking dish. Dot with remaining 2 tablespoons butter. Cover with foil and bake 30 minutes. Remove foil and bake 20-25 minutes more until top is golden and crispy.
  6. Rest and serve: Let stuffing rest 10-15 minutes before serving.

Notes

Dry cornbread is key to avoid soggy stuffing. Let the stuffing rest before serving for best texture. For make-ahead, assemble and refrigerate up to 24 hours before baking (add 10-15 minutes to bake time). Freeze unbaked for up to 3 months.

Nutrition

Keywords: cornbread stuffing, sausage stuffing, sage stuffing, holiday side dish, Thanksgiving stuffing, easy stuffing recipe

Find it online: https://clunkcook.com/savory-cornbread-stuffing-with-sausage-and-sage-easy-holiday-side/