Sausage-y Cornbread Stuffing

Holiday Recipes: Cornbread & Sausage Stuffing

Stuffing or Dressing? Call it what you will - it's damn good!
Eater rating: 4.3 / 5  4.25

Mmmmmm mmmmm who doesn’t love stuffing(aka dressing)?!? Stuffing has to be one of my all-time favorite parts of any holiday meal. Moist, carbalicious, frequently involving some kind of pork product – honestly, what’s not to love?!? We happen to love stuffing so much, that for our pre-holiday gorge-fest Nicole and I made two different versions. I went for a southern classic: good ol’ cornbread stuffing. My stuffing was made with day old cornbread, garlic sausage, sauteed onions, celery, leeks, garlic and peppers. The outcome – a moist, savory sausage cornbread delight perfect for drenching with gravy! (Did I mention that’s one of my favorite things about stuffing? Eating it with lots of gravy!)

Nicole made a sourdough, apple & bacon stuffing that was also out of this world! I was surprised at exactly how much I loved the flavor that the sourdough added to the stuffing. I shouldn’t have been surprised considering how much I love sourdough and bacon, but I’m kind of dense. 😉 Perhaps we should start a new tradition of having two different stuffings at every holiday meal! Even if there are only two people in attendance.

*In case anyone hasn’t been to What We’re Eating in a while, this is part of a special Holiday series featuring recipes that Nicole, from Pinch My Salt, Tyler and I cooked and feasted on together! Here’s a list of all the dishes in the series so far:

Stuffed Sweet Potatoes Wrapped in Prosciutto
Extra Creamy Mashed Potato Casserole
Sweet Potato Buttermilk Rolls
Herb Roasted Turkey Breast
Sourdough, Bacon & Apple Stuffing
Cornbread and Sausage Stuffing (your reading it!)

A Stuffing/Dressing Recipe, by Amanda
Cornbread and Sausage Stuffing (aka Dressing)

1 recipe cornbread, day old and crumbled (recipe follows)
1 1/2 lbs garlic sausage, (you can use any sausage you like)
1 tsp canola oil
1 onion, diced
2 stalks celery, diced
1 red pepper, diced
1 leek, white part only, washed, trimmed & diced
3 cloves garlic, minced
2 cups chicken broth (plus more if needed)
3 green onions, sliced
1/3 cup fresh parsley, chopped
2 eggs, beaten
1 1/2 tsp kosher salt
1 tsp freshly cracked black pepper
2 tbsp butter, in a small dice

*Preheat oven to 375 degrees.

Preheat a saute pan over medium-high to high heat. Add 1 tsp canola oil to the pan. Once the oil is hot add the sausage, removed from the casings, into the pan. Use a spoon or spatula to break up the sausage. Brown the sausage for 6-8 minutes, stirring occasionally to allow all areas to brown evenly.

Remove browned sausage from pan using a slotted spoon. Transfer to a paper towel lined dish to drain some of the oil.

Pour off all but 1 tbsp of the rendered fat from the pan. Reduce the heat to medium and place the saute pan back on the burner. Add the onion, celery, pepper and leek to the pan. Saute for 10-15 minutes, stirring occasionally, until the onions are translucent and soft. Add the garlic to the pan and saute for another 1-2 minutes.

While the veggies are sauteing, place the crumbled cornbread and browned sausage into a large mixing bowl.

Once the veggies have finished sauteing, add them to the mixing bowl with the cornbread. Add all remaining ingredients except butter to the bowl. Stir to combine. If the stuffing appears on the dry-side, stir in more chicken broth in 1/4 cup increments.

Place stuffing into a greased 13x9x2-inch glass or ceramic baking dish. Sprinkle diced, cold butter over the top of the stuffing.

Place stuffing in preheated 375 degree oven. Bake at 375 for about 40-50 minutes, or until the top is golden and the stuffing is cooked through. Remove from oven and serve hot! Enjoy!

*You may vary the temperature at which the stuffing is cooked, as is often necessary with holiday meals. For 350 degrees, cook the stuffing for about 1 hour. For 400 or 425 degrees cook for about 30 minutes.

A Cornbread Recipe, by Amanda
Basic Cornbread

2 cups yellow corn meal
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1/3 cup sugar
1/2 cup all-purpose flour
1 cup buttermilk
1 1/4 cup whole milk
2 eggs
6 tbsp unsalted butter, melted
1 tbsp butter, room temperature

Preheat oven to 450 degrees.

Oil a 3-quart baking dish (glass, enamel-coated, or cast iron will work)with 1 tbsp room-temperature butter and place into preheated oven. Preheat pan for about 7 minutes until pan is hot. Butter may brown.

While the pan is heating, add the first 6 ingredients to a large mixing bowl. Whisk to combine evenly.

In a separate mixing bowl, add the buttermilk, whole milk and eggs. Whisk to combine thoroughly.

Add the melted butter and milk and egg mixture to the dry ingredients. Stir until just mixed through. Do not over stir. (Batter will be very thin.)

Remove hot baking dish from oven. Pour batter directly into hot baking dish. Place into preheated 450 degree oven. Bake at 450 for about 20-25 minutes, or until a toothpick inserted into the middle of the bread comes out clean. (A few specks of cornbread are alright but no batter!) Allow corn bread to cool for 10 minutes before serving. If saving for use in cornbread stuffing, allow bread to cool completely before covering. Enjoy!

17 comments so far:

  1. Nicole says:

    Let me be the first to say that this stuffing was awesome!! I ate it for three days straight 🙂

  2. I’m a New England at heart, so it’ll always be stuffing. Though I’m happy to taste them all.

  3. ashley says:

    Hey, got a random question for ya… do you know where I can buy truffle oil? Mama’s jonesin’ for some truffle… well, anything is delicious with truffle oil. 🙂 thought you might know.

  4. Amanda says:

    thanks nicole! 🙂

    susan, i completely agree! i’ll eat it and love it regardless of what you call it! (but i do call it stuffing, too!) 🙂

    i know how you feel ashley! mmm mmm i love me some truffles! you can find truffle oil at whole foods, i think trader joes (although I would call them on that), there’s a place called harvest ranch market in encinitas that i know carries it… hmmm, the little grocery store in the village of rancho santa fe carries actual truffles i think so they probably have truffle oil too!… and i know i’ve been in a cheese shop recently that had both real truffles and truffle oil, i can’t remember the name of it though! actually there’s a chance that the cheese shop was in la! can’t remember though. i hope that helps! 🙂

  5. ashley says:

    you rock big time. thanks!

  6. ashley says:

    mama’s makin’ some out of control pizza tonight 🙂 found my truffle oil… and trip on this: at the new Albertson’s in East Village(?) I was quite surprised. I haven’t tried it yet, but it was pretty inexpensive, so I guess we’ll see… wish me luck, my pizza dough always comes out a little foreign prompting a sarcastic eyebrow raise from the ol’ ball n’ chain 🙂 but it’s de-lish!

  7. Amanda says:

    yay! pizza and truffle oil! crazy that you found it at albertsons! 🙂 sounds yuuuuummie. can’t wait to hear how it turns out. tell the ol’ ball and chain to hush up and appreciate! 😛

  8. Genie says:

    Just wanted to report that I broke from our family tradition (we never have cornbread dressing) and made this, and oh my was it OUTSTANDING. A huge hit with the parents and with me, and I have two containers of it frozen right now because the recipe was so huge. Cannot WAIT to bust those out in future days. Or, you know, tomorrow. I will definitely be making this again.

  9. Michelle says:

    Really good stuff(ing). :o) Ingredients are pretty typical of most really tasty cornbread/bread/sourdough dressings. Not sure why many consider cornbread dressing to be southern. It’s fairly common in upstate New York where I’m from and we have relatives from “down south” that have never made dressing from cornbread. Mostly just a matter of family tradition I believe. You don’t have to wait for Thanksgiving to try this!

  10. mary portier says:

    My first visit here-just surfing for cornbread and sausage dressing to back up my own idea-and found yours–looks great! In our family, usually, if it was to be stuffed in a bird or other meat, it was” stuffing”. Served on the side like a casserole, it was” dressing”. Believe me,coming from an Italian-American background, living in the deep South of Louisiana(home of the TurDuckKen and the deep-fried turkey) and marrying into a Cajun family I have made and experienced many recipes of both,and yes, sometimes there was a crossover!
    I love looking at the recipes from others, and sometimes use them to change mine. I really enjoyed your website! One question-did I miss the approximate number of servings for the basic cornbread and for the Cornbread and Sausage Dressing/Stuffing? I’m preparing for very hungry Cajuns this time!

  11. Genie says:

    Just stopping by to grab the recipe once more — this is definitely going to show up at this year’s Thanksgiving table again. I’m salivating already!

  12. Matt says:

    What is the serving size for this recipe?

  13. Amanda says:

    Hi Matt – I would guess about 12 side servings. i hope that helps!

  14. sylvia says:

    My mother would not eat any dressing without Cornbread and Sausage and she was from the Soutwest

  15. I had some leftover cornbread i saved it thinking..wouldnt it be nice to have cornbread stuffing this week…

    so I went on a mission to find a great recipe for it…and POW!!!

    this is a GREAT blog!! my new favorite!!

  16. Mike says:

    This is fantastic. It has a lighter consistancy and taste than the traditional sage-onion varieties. It was a hit at Thanksgiving.

  17. Kristen says:

    if one wanted to use a pkg cornbread mix.. cooked in a 2 qrt dish….would that be enough cornbread for your chorizo cornbread stuffing? thinking 2 would be too much. 1 1/2?