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This made-from-scratch, savory cornbread sausage stuffing recipe is stuffed with sage, thyme, and Italian chicken sausage.

Cornbread Sausage Stuffing

I didn’t grow up eating cornbread stuffing. My mom at all times made this stuffing with French bread, and I’ve been making this sausage stuffing yr after yr. But I desired to test a cornbread stuffing and think it turned out great as a gluten-free alternative. For more healthy stuffing recipes, try my Chicken Sausage-Brown Rice Stuffing and Stuffing Muffins. And I actually have more Thanksgiving recipe ideas here in case you need them!

I tested this stuffing recipe several times. On my first attempt, I purchased already- made cornbread, but it surely had an excessive amount of butter and sugar, so I didn’t look after it. So, I knew I’d should make the cornbread from scratch. I added a bit of honey to the cornbread since it balanced the sausage, but it surely’s not sweet.

Do you set eggs in sausage stuffing?

Yes, you’ll need eggs for homemade stuffing. They assist bind the whole lot together and make the feel fluffy.

Cornbread Stuffing Ingredients

• Cornbread: Course yellow cornmeal, all-purpose or gluten-free flour, baking powder, salt, fat-free or dairy-free milk, honey, oil, eggs
• Sausage: I used sweet Italian chicken sausage, but turkey would also work.
• Onions: You’ll need three cups, which is about two onions.
• Celery: Chop six to seven celery ribs for 3 cups.
• Fresh Herbs: Parsley, thyme, sage
• Salt and Pepper for seasoning
• Broth: Select reduced-sodium chicken broth.
• Eggs for binding and texture

Should I dry cornbread for stuffing?

You wish the cornbread to be dried out before adding it to the stuffing, so it won’t be mushy. When you make the cornbread ahead, leave it out overnight. In my recipe, I included a step to bake the cubed bread as a shortcut to getting stale bread.

How one can Make Cornbread Stuffing with Sausage

• Make the Cornbread: Whisk the cornmeal, flour, baking powder, and salt. Make a well in the middle, and add milk, eggs, honey, and oil. Stir until the mixture comes together, and only a number of lumps remain. Pour the batter right into a 9-inch round cake pan sprayed with oil, and bake at 400°F for 22 to 24 minutes. Once it cools, cut it into cubes.
• Dry Out the Cornbread: Put the cubed cornbread on a big sheet pan and bake at 300°F for 35 minutes until flippantly toasted firm. Cool the bread and transfer it to a big bowl.
• Cook Sausage and Veggies: Brown the sausage in a big nonstick skillet over medium heat. Add the onion, celery, and parsley, and cook for about 12 minutes. Next, add the thyme, sage, salt, and pepper, and cook for five minutes.
• Mix the onion mixture with the cornbread, drizzle the broth over the stuffing, and toss gently. Pour the stuffing into an oiled 9” x 12” baking dish, and bake at 350°F for 40 to 45 minutes.

How one can Make Ahead Cornbread Sausage Stuffing

You may make ahead cornbread stuffing so you’ve gotten less to do on Thanksgiving Day. I like to recommend baking the cornbread a number of days prematurely, or you may even do it a few weeks early and freeze it cubed. You may as well cook the sausage-veggie mixture a day or two early. Whenever you’re able to cook the stuffing, mix the cornbread and sausage and follow the baking instructions.

How one can Freeze Stuffing

Leftovers will last as long as 4 days within the fridge or three months frozen in airtight containers or plastic bags. Thaw it overnight and microwave until warm.

Variations

• Cornbread: If you would like to make the cornbread from a box, you’ll need nine cups of cubed bread for this stuffing.
• Herbs: Swap rosemary for thyme.
• Sausage: Substitute turkey sausage for chicken.

More Thanksgiving Sides You’ll Love:

Your comments are helpful! When you’ve tried this healthy Cornbread Sausage Stuffing or some other on health foods diets, don’t forget to rate the recipe and leave me a comment below. And in case you took a photograph of it, share it with me on Instagram so I can reshare it on my Stories!

Cornbread Sausage Stuffing

5

182 Cals
8.5 Protein
21 Carbs
7.5 Fats

Prep Time: 1 hr

Cook Time: 1 hr

Total Time: 2 hrs

This made-from-scratch, savory cornbread sausage stuffing recipe is stuffed with sage, thyme, and Italian chicken sausage.

For The Cornbread:

• olive oil spray
• 1 cup course yellow cornmeal
• 1 cup all-purpose flour, or gluten-free flour mix corresponding to Cup 4 cup
• 3 1/2 teaspoons baking powder
• 1 teaspoon kosher salt
• 1 cup fat-free milk, or dairy-free milk
• 3 tablespoon honey
• 3 tablespoons neutral tasting oil corresponding to canola, or grapeseed
• 3 large eggs

For the Corn Bread Stuffing

• 1 tablespoon neutral tasting oil corresponding to canola, or grapeseed
• 14 ounces raw sweet chicken sausage, faraway from casing
• 2 large onions, chopped, about 3 cups
• 3 cups chopped celery, from 6 to 7 ribs
• 3/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh thyme
• 1/4 cup chopped fresh sage
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon Black pepper, freshly ground
• 2 1/2 cups reduced-sodium chicken broth
• 2 large eggs, beaten

For the cornbread:

• Preheat the oven to 400F. Spray a 9-inch round cake pan generously with oil.

• In a medium mixing bowl, whisk together the cornmeal, flour, baking powder and 1 teaspoon kosher salt.

• Make a well in the middle of your dry ingredients and add milk, eggs, honey and oil.

• Stir just until the mixture comes together and there are only a number of lumps remaining.

• Pour the batter into the prepared pan and bake for 22-24 minutes until the highest is flippantly browned and sides have pulled away from pan; a toothpick inserted into center will come out clean.

• Once it cools, cube it and put aside. It’s advantageous to depart it out overnight if making ahead. This makes 9 cups.

For the stuffing:

• Preheat oven to 300°F. Spray a 9 x 12 inch baking dish with oil.

• Place cubed cornbread on a big sheet pan. Bake, gently stirring twice, until flippantly toasted and firm, about 35 minutes. Cool completely; transfer to a big bowl. Increase oven to 350F.

• Heat oil in a big nonstick skillet over medium heat. Add sausage and cook, breaking it up until browned.

• Add onion, celery and parsley; cook, stirring occasionally, until softened, about 12 minutes.

• Add thyme, sage, salt and pepper; proceed to cook for five minutes.

• Add onion mixture to bowl with beaten eggs and cornbread. Drizzle broth over stuffing mixture; gently toss until evenly moistened.

• Spoon stuffing into prepared baking dish and bake 350F uncovered for 40 to 45 minutes.

The cornbread will be made as much as 4 days ahead.
To make this with store bought cornbread, you have to 9 cups diced. Most store bough cornbread recipe have more sugar and fat, so the dietary info will differ.
 

Serving: 3/4 cup (generous), Calories: 182kcal, Carbohydrates: 21g, Protein: 8.5g, Fat: 7.5g, Saturated Fat: 1.5g, Cholesterol: 77mg, Sodium: 521mg, Fiber: 2g, Sugar: 6g

Keywords: cornbread, cornbread sausage stuffing, cornbread stuffing, Stuffing, thanksgiving stuffing recipe