Cornbread Stuffing Recipe
Cornbread. Stuffing. This isn’t an “both… or…” situation. That is the tag staff of your desires. Mild, crumbly, and subtly candy cornbread from scratch PLUS the best of all Thanksgiving sides. This Cornbread Stuffing Recipe is proof you can have all of it.
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Cornbread stuffing will win over even staunch stuffing skeptics.
I do know many who assume stuffing is simply ho-hum, and I see you. Till I began making stuffing from scratch, I used to really feel this manner too. When you don’t take care of stuffing, it’s since you haven’t discovered the fitting recipe but. Moist, flavorful selfmade stuffing—like right now’s cornbread stuffing and my wildly scrumptious Chestnut Stuffing—are game-changers.
- The great thing about stuffing is that it’s bread—and everybody loves bread. Nonetheless! This additionally makes stuffing slightly one-note. Sausage provides texture and tons of taste, making this Southern cornbread stuffing hearty and satisfying, like traditional Sausage Stuffing and Stuffing Muffins.
- Savory herbs convey the traditional Thanksgiving flavors residence, whereas apples and cranberries add texture, dimension, and a little bit of sweetness.
- This cornbread stuffing pairs completely with turkey, however is equally as delectable by itself. I as soon as paired ours with a bowl of wealthy Crockpot Butternut Squash Soup, and it was one among our favourite fall dinners up to now.
5 Star Overview
“Beloved this stuffing recipe! The cranberries give it a shock sweetness! That is undoubtedly a keeper for years to return.
— Angela T. —
Thanks!!”
Key Elements
You’ll discover the total checklist of elements within the recipe card under, however listed here are some notes to bear in mind.
- Cornmeal. The bottom of our straightforward, from-scratch cornbread. I like to recommend a medium grind to offer the stuffing slightly texture. (Sure, we love Jalapeño Cornbread and Mexican Cornbread, however we don’t need these flavors in our stuffing!)
- Eggs. You place eggs in dressing to maintain the stuffing moist and make sure the cornbread holds collectively when folded with the opposite elements.
- Candy Italian Rooster Sausage. I like the additional pop of taste that Italian hen (or turkey) sausage brings to the stuffing. It makes it hearty and a standout. To make cornbread stuffing vegan, use a plant-based sausage and a vegan cornbread recipe.
- Onion + Celery. The right veggies so as to add to our cornbread stuffing. They provide it complexity and depth.
- Dried Cranberries. A chewy and candy factor that provides shade, a enjoyable vacation vibe, and a further dimension.
- Apple. I like a tart Granny Smith, however any agency apple will do.
- Herbs. Whereas I strongly suggest contemporary sage and thyme for the very best taste, in the event you can’t discover them, you’ll be able to swap them for rubbed sage and dried thyme. Use 1/3 of the quantity referred to as for within the recipe. The parsley flakes can be swapped for two tablespoons of finely chopped flat-leaf contemporary parsley.
Find out how to Make Cornbread Stuffing
Begin the Cornbread. Soften the butter, then let it come to room temperature.
Combine the Moist Elements. I take advantage of milk and vinegar for a shortcut buttermilk.
End the Batter. Whisk collectively the dry elements. Fold within the moist elements.
Bake. Bake the cornbread for 16 to twenty minutes at 425 levels F.
Dice and Toast. This dries the cornbread so it could take in the flavorful stuffing liquid.
Prep the Combine-Ins. Saute the sausage combination.
Combine the Sausage and Moist Elements. Now we’re prepared for the cornbread.
Add the Cornbread. Fold gently.
End. Switch the stuffing to a baking dish, and bake cornbread stuffing for 35 to 40 minutes at 375 levels F. ENJOY!
Prep Tip!
Seeking to release your oven? Do this traditional Crock Pot Stuffing or this Crockpot Wild Rice Stuffing.
Make Forward Cornbread Stuffing Suggestions
Get forward in your Thanksgiving menu with these make forward stuffing suggestions!
- Bake the Cornbread Forward. You can also make cornbread as much as 2 days prematurely and toast the cubes as much as 1 day prematurely. Retailer them in a container at room temperature.
- Cook dinner the Combine-Ins Forward. Sauté the onion, celery, sausage, and apple within the skillet (Steps 7-9 of the recipe under) the day earlier than. Refrigerate in an hermetic container.
- Make the Recipe Forward. Actually crunched on the large day? You can also make the cornbread stuffing 1 to 2 days forward of time and refrigerate it. (Leftover cornbread stuffing will be refrigerated for as much as 4 days, however personally, I favor it most on day 1 or 2, so wait so long as is possible.)
Reheating Suggestions
When you make your cornbread absolutely prematurely, right here is one of the simplest ways to reheat it:
- Reheating. Take away it from the fridge and let it come to room temperature so it would cook dinner extra evenly. Cowl the pan with foil, then place it in a 350 levels F oven and reheat to an inner temperature of 165 levels F. Relying on how a lot you’re reheating, this can take about half-hour.
- Crispy Prime. To recreate the crispy high after storing it within the fridge (a important stuffing issue!), take away the foil for the final 10-Quarter-hour of reheating; you can too pop it underneath the broiler for a couple of minutes.
- Hold the Stuffing Moist. If the stuffing feels dry, add a splash of inventory (and even turkey juices) earlier than reheating.
Leftover Concepts
Leftovers would possibly simply be the easiest a part of Thanksgiving. Flip your leftover stuffing into these tasty Tacky Breakfast Stuffing Muffins.
What to Serve with Cornbread Stuffing
- Turkey. To your traditional Thanksgiving dinner! Strive my traditional Thanksgiving Turkey, Air Fryer Turkey Breast, or Spatchcock Turkey.
- Rooster. Air Fryer Complete Rooster and Baked Rooster Thighs would additionally pair properly with the flavors on this cornbread stuffing.
- Conventional Vacation Sides. We’re speaking Cranberry Orange Sauce, Crockpot Inexperienced Bean Casserole, and On the spot Pot Mashed Potatoes.
- Roasted Greens. Since this stuffing has sausage in it, you’ll be able to completely make it a lightweight meal by pairing it with Roasted Brussels Sprouts or Roasted Acorn Squash.
Cornbread Stuffing
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Servings 10 servings
Energy 372kcal
Elements
For the Cornbread:
- 6 tablespoons unsalted butter
- 1 cup nonfat milk at room temperature
- 1 tablespoons white vinegar or lemon juice
- 1 cup yellow cornmeal (I take advantage of medium grind)
- 1 cup white complete wheat flour or all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¼ cup honey
- 2 massive eggs at room temperature
For the Stuffing:
- 2 ½ cups lowered sodium hen broth
- 2 massive eggs
- 1 pound candy Italian sausage I take advantage of hen or turkey sausage
- 2 tablespoons unsalted butter
- 1 medium yellow onion finely chopped
- 4 stalks celery minimize in small cube
- ½ teaspoon kosher salt
- ¼ teaspoon floor black pepper
- 3 garlic cloves minced (about 1 tablespoon)
- 1 Granny smith apple peeled and 1/4- to 1/2-inch diced
- ½ cup dried cranberries
- 2 tablespoons chopped contemporary sage or 2 teaspoons rubbed sage
- 1 tablespoon contemporary thyme leaves or 1 teaspoon dried thyme
- 1 tablespoon parsley flakes or 1/4 cup finely chopped flat-leaf parsley
Directions
- Bake the cornbread (do that as much as 2 days prematurely): Place a rack within the heart of your oven and preheat the oven to 425 levels F, with a baking rack on the center degree. Coat an 8×8-inch baking pan with nonstick spray. Soften the butter and let come to room temperature.
- In a medium bowl or massive measuring cup, stir collectively the milk and vinegar. Permit it to sit down for five to 10 minutes, or till the milk has curdled barely (you can too swap the milk for buttermilk, omit the vinegar, and skip this step). Stir within the honey, eggs, and melted butter.
- In a big mixing bowl, whisk collectively the cornmeal, flour, baking powder, baking soda, and salt. Add the moist elements and fold gently to mix.
- Pour the batter into the ready pan and clean the highest. Bake for 16 to twenty minutes, till the cornbread is mild and golden brown, with a deeper golden brown on the edges. A toothpick inserted into the center ought to come out clear. Put aside to chill. Scale back the oven temperature to 300 levels F.
- As soon as the cornbread is cool, minimize it into 1-inch cubes (for the reason that pan of cornbread is thicker than 1 inch, I minimize mine into 1-inch cubes from the highest, then flip every “row” of cubes on its aspect after which minimize it in half once more by the center). Unfold in a single layer on an ungreased or parchment-lined rimmed baking sheet. The cubes can contact, however don’t overlap them (in case your pan is simply too small, divide them onto two pans). Toast within the oven for Quarter-hour. Enhance the oven temperature to 375 levels F.
- Make the stuffing: Flippantly coat a 9×13-inch baking dish with nonstick spray. In a really massive bowl, whisk collectively the eggs and hen broth.
- In a big skillet on the range, soften the butter over medium warmth. Add the onion, celery, salt, and pepper. Cook dinner till the greens start to melt, about 4 minutes. Add the garlic and cook dinner 30 seconds, till aromatic.
- Add the sausage to the skillet (if it’s in its casing, you’ll be able to squeeze them into the skillet immediately). Cook dinner, breaking apart the meat into crumbles. Add the apple.
- Proceed cooking till the sausage is cooked by virtually fully, about 4 minutes extra, then stir within the cranberries, sage, thyme, and parsley.
- Take away the pan from the warmth and let it cool a couple of minutes. Pour into the bowl with the broth and eggs, together with any cooking juices.
- To the bowl, add the toasted cornbread cubes. Together with your largest spoon, stir very gently to mix the elements. Proceed stirring and folding, till all the pieces is evenly moistened.
- Spoon into the ready baking dish. Bake for 35 to 40 minutes, till toasted on high and the middle is moist however not overly damp. Serve heat.
Video
Notes
- TO STORE: Switch leftovers to an hermetic container and refrigerate for 3 to 4 days.
- TO FREEZE: Freeze leftovers in an hermetic container or zip-top bag for as much as 3 months. Let it thaw within the fridge earlier than reheating.
- TO REHEAT: Take away it from the fridge and let it come to room temperature so it would cook dinner extra evenly. Cowl the pan with foil, then place it in a 350 levels F oven and reheat to an inner temperature of 165 levels F. Relying on how a lot you’re reheating, this can take about half-hour.
- FOR A CRISPY TOP:To recreate the crispy high after storing it within the fridge (a important stuffing issue!), take away the foil for the final 10-Quarter-hour of reheating; you can too pop it underneath the broiler for a couple of minutes.
- TO KEEP IT MOIST: If the stuffing feels dry, add a splash of inventory (and even turkey juices) earlier than reheating.
Vitamin
Serving: 1(of 8) | Energy: 372kcal | Carbohydrates: 40g | Protein: 14g | Fats: 19g | Saturated Fats: 8g | Monounsaturated Fats: 3g | Ldl cholesterol: 122mg | Potassium: 296mg | Fiber: 4g | Sugar: 16g | Vitamin A: 640IU | Vitamin C: 4mg | Calcium: 111mg | Iron: 2mg
