Cornbread and Sausage Stuffing

cornbread stuffing made with sausage and herbs in a white casserole dish

Cornbread and Sausage Stuffing

Cornbread and Sausage Stuffing filled with homemade cornbread, buttermilk biscuits, sausage and fresh herbs. It's a holiday must!

Course Side Dish

Cuisine American

Prep Time 1

Cook Time 30

Total Time 1 30

Servings servings

Calories 580kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

For the cornbread

1 1/2 cup cornmeal, yellow, fine
1 cup flour
1 Tbsp. baking powder
3 tsp. sugar
1 tsp. salt
8 Tbsp. butter, unsalted, melted and slightly cooled
2 large eggs
1 cup whole milk

For the stuffing

6 buttermilk biscuits
1 Tbsp. olive oil
1 lb. Italian sausage
8 Tbsp. butter, unsalted
1 lg. yellow onion, finely chopped
5-6 stalks celery, cut in a small dice (~2 cups)
2 Tbsp. sage, fresh, chopped
2 Tbsp. rosemary, fresh, chopped
1 Tbsp. thyme, fresh
1/2 tsp. poultry seasoning
1/2 tsp. salt and pepper
4 cloves garlic, minced (~ 1 large tablespoon)
2 large eggs, whisked
1 cup chicken broth
1 (10.5 oz.) can cream of chicken soup

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Instructions

Bake the cornbread

Preheat oven to 400°F. In a large bowl, combine cornmeal, flour, baking powder, salt and sugar together.
1 1/2 cup cornmeal, yellow, fine, 1 cup flour, 1 Tbsp. baking powder, 3 tsp. sugar, 1 tsp. salt
In a medium sized bowl, whisk the melted butter, eggs and milk together.
8 Tbsp. butter, unsalted, melted and slightly cooled, 2 large eggs, 1 cup whole milk
Create a well in the middle of the dry ingredients. Pour the wet ingredients into the dry and gently stir to combine. Bake in a greased 9x13 inch baking dish for 20 minutes at 400°F
Pour into a greased 9x13 inch oven safe baking dish, smooth out the top and bake for 20 minutes.
Reduce oven temperature to 300°F. Once cooled, cut the cornbread into 1-inch cubes. Place in a single layer on an un-greased baking sheet and toast in the oven at 15 min. Place toasted cornbread in a large bowl.

Make the stuffing:

Cook the biscuits in the oven according to package directions. Cube the biscuits and toast on a baking sheet in the oven for 10-15 min. at 300° F.
6 buttermilk biscuits
Add the biscuits to the cornbread.
In a nonstick skillet, heat 1 Tbsp. olive oil. Cook the sausage until cooked through. Add the sausage to cornbread and biscuits, do not mix yet.
1 Tbsp. olive oil, 1 lb. Italian sausage
In the same skillet, melt the butter. Sauté the onions and celery for 4-5 minutes. Add herbs and seasonings. Pour this on the top of sausage and cornbread.
8 Tbsp. butter, unsalted, 1 lg. yellow onion, finely chopped, 5-6 stalks celery, cut in a small dice (~2 cups), 2 Tbsp. sage, fresh, chopped, 2 Tbsp. rosemary, fresh, chopped, 1 Tbsp. thyme, fresh, 1/2 tsp. poultry seasoning, 1/2 tsp. salt and pepper, 4 cloves garlic, minced (~ 1 large tablespoon)
Then add in the eggs, chicken broth and cream of chicken soup. Gently fold and stir everything together until combined.
2 large eggs, whisked, 1 cup chicken broth, 1 (10.5 oz.) can cream of chicken soup
Transfer stuffing to a baking dish and bake, uncovered @375°F for 30 minutes. Serve warm.

Video

Notes

Use a cornbread mix if you are in a pinch!

To make in advance: Assemble and prepare the stuffing until the point of baking, cover with plastic wrap and place in the fridge for 1-2 days. When ready to serve, remove it from the refrigerator and let it come to room temperature. Bake as directed above.

Nutrition