A traditional cornbread stuffing made with homemade cornbread, Italian sausage, herbs, and vegetables. Perfect for Thanksgiving or as a hearty side dish.
american
Nutrition
Provides moderate protein from eggs and sausage with significant carbohydrates from cornbread and flour, plus healthy fats from butter and pecans.
| Calories | 480 kcal |
| Energy | 2008 kJ |
| Protein | 16 g |
| Total Fat | 31 g |
| Saturated Fat | 12 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 4 g |
| Monounsaturated Fat | 12 g |
| Cholesterol | 90 mg |
| Carbohydrate | 36 g |
| Sugars | 12 g |
| Dietary Fibre | 2 g |
| Sodium | 535 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
dinnerbakingthanksgivingcasserolesideoven and roastingfamily friendlystovetop
Cornbread Stuffing Recipe
Sally's Baking (Sally)
8
servings
0
per serve
0
minutes
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Ingredients
Equipment
Large mixing bowl
9-inch square baking pan
Whisk
Baking Sheet
Large skillet
9x13-inch baking pan
Wooden spoon
Instructions
1
Cornbread
(Prepare 1 day in advance!) Preheat oven to 375°F (191°C). Whisk all of the cornbread ingredients together in a large bowl. Pour into a greased 9-inch square baking pan. Bake for 22–24 minutes or until the top is lightly browned. Set aside to cool overnight. Do not cover.
(Prepare 1 day in advance!) Preheat oven to 375°F (191°C). Whisk all of the cornbread ingredients together in a large bowl. Pour into a greased 9-inch square baking pan. Bake for 22–24 minutes or until the top is lightly browned. Set aside to cool overnight. Do not cover.
2
Preheat oven to 300°F (149°C). Cut the cornbread into 1-inch cubes. You will have about 7–8 cups of cubes. Spread onto a baking sheet lined with parchment paper or a silicone baking mat and bake for 10 minutes, or until they're slightly crisp. Set aside to cool as you prepare the stuffing. If you're baking the stuffing on its own and not inside a turkey, turn the oven up to 375°F (191°C).
3
Stuffing
In a very large bowl, whisk the broth and eggs together. Set aside.
In a very large bowl, whisk the broth and eggs together. Set aside.
4
Heat butter in a large skillet over medium-high heat. Add the onion, celery, thyme, sage, parsley, salt, and pepper. Cook for 4 minutes until vegetables begin to soften. Squeeze the sausage meat out of the casings into the skillet. Break up with a spoon. Cook for about 4 minutes, until sausage meat is just about cooked through.
5
Pour sausage mixture into the broth + egg, including any liquid from the skillet. Add the toasted cornbread cubes and pecans, if using. Very gently fold everything together.
6
If using to stuff a turkey, allow to cool completely before stuffing. If baking the stuffing separately like I did in these photos, spoon stuffing into a greased 9×13-inch baking pan. Bake for 40 minutes, or until lightly browned and crisp on top.
7
Garnish with fresh herbs before serving, if desired. Serve warm.
Cornbread Stuffing Recipe
Sally's Baking (Sally)
8
servings
0
per serve
0
minutes
A traditional cornbread stuffing made with homemade cornbread, Italian sausage, herbs, and vegetables. Perfect for Thanksgiving or as a hearty side dish.
american
Login to save this recipe to your collection, create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.
Get started
Ingredients
Equipment
Large mixing bowl
9-inch square baking pan
Whisk
Baking Sheet
Large skillet
9x13-inch baking pan
Wooden spoon
Instructions
1
Cornbread
(Prepare 1 day in advance!) Preheat oven to 375°F (191°C). Whisk all of the cornbread ingredients together in a large bowl. Pour into a greased 9-inch square baking pan. Bake for 22–24 minutes or until the top is lightly browned. Set aside to cool overnight. Do not cover.
(Prepare 1 day in advance!) Preheat oven to 375°F (191°C). Whisk all of the cornbread ingredients together in a large bowl. Pour into a greased 9-inch square baking pan. Bake for 22–24 minutes or until the top is lightly browned. Set aside to cool overnight. Do not cover.
2
Preheat oven to 300°F (149°C). Cut the cornbread into 1-inch cubes. You will have about 7–8 cups of cubes. Spread onto a baking sheet lined with parchment paper or a silicone baking mat and bake for 10 minutes, or until they're slightly crisp. Set aside to cool as you prepare the stuffing. If you're baking the stuffing on its own and not inside a turkey, turn the oven up to 375°F (191°C).
3
Stuffing
In a very large bowl, whisk the broth and eggs together. Set aside.
In a very large bowl, whisk the broth and eggs together. Set aside.
4
Heat butter in a large skillet over medium-high heat. Add the onion, celery, thyme, sage, parsley, salt, and pepper. Cook for 4 minutes until vegetables begin to soften. Squeeze the sausage meat out of the casings into the skillet. Break up with a spoon. Cook for about 4 minutes, until sausage meat is just about cooked through.
5
Pour sausage mixture into the broth + egg, including any liquid from the skillet. Add the toasted cornbread cubes and pecans, if using. Very gently fold everything together.
6
If using to stuff a turkey, allow to cool completely before stuffing. If baking the stuffing separately like I did in these photos, spoon stuffing into a greased 9×13-inch baking pan. Bake for 40 minutes, or until lightly browned and crisp on top.
7
Garnish with fresh herbs before serving, if desired. Serve warm.
dinnerbakingthanksgivingcasserolesideoven and roastingfamily friendlystovetop
Nutrition
Provides moderate protein from eggs and sausage with significant carbohydrates from cornbread and flour, plus healthy fats from butter and pecans.
| Calories | 480 kcal |
| Energy | 2008 kJ |
| Protein | 16 g |
| Total Fat | 31 g |
| Saturated Fat | 12 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 4 g |
| Monounsaturated Fat | 12 g |
| Cholesterol | 90 mg |
| Carbohydrate | 36 g |
| Sugars | 12 g |
| Dietary Fibre | 2 g |
| Sodium | 535 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
