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Easy Cozy Cornbread Stuffing with Sausage & Sage

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This cornbread stuffing with sausage and sage is the ultimate side dish for Thanksgiving or any cozy dinner. It’s quick, easy, and packed with savory-sweet flavor that will convert even the biggest stuffing skeptics.

Ingredients

Scale
  • 1 box (15-16 ounces) cornbread mix (recommended: Jiffy or Krusteaz)
  • 1 large egg
  • 1/3 cup milk (whole milk preferred, 2% is fine)
  • 2 tablespoons melted unsalted butter
  • 1 pound bulk pork sausage (mild or hot, such as Jimmy Dean)
  • 4 tablespoons unsalted butter, divided
  • 1 large yellow onion, diced (about 1 1/2 cups)
  • 3 celery stalks, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 2 tablespoons fresh sage, chopped (or 1 tablespoon dried sage)
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
  • 1/2 teaspoon kosher salt (plus more to taste)
  • 1/4 teaspoon black pepper
  • 1 1/2 cups low-sodium chicken broth (plus more if needed)
  • 2 large eggs, lightly beaten
  • Optional: 1/4 cup chopped fresh parsley for garnish

Instructions

  1. Make the Cornbread (Day Before or 2 Hours Ahead): Preheat oven to 400°F (200°C). Grease an 8×8-inch baking pan or 9-inch cast-iron skillet. In a medium bowl, combine cornbread mix, egg, milk, and melted butter. Stir until just combined (a few lumps are fine). Pour batter into prepared pan and bake for 15-20 minutes, until golden and a toothpick inserted in center comes out clean. Let cool completely, then cut into 1-inch cubes. Spread cubes on a baking sheet and let sit out, uncovered, for at le…
  2. Brown the Sausage: In a large skillet over medium-high heat, cook sausage, breaking it up with a wooden spoon, until browned and cooked through, about 6-8 minutes. Use a slotted spoon to transfer sausage to a plate, leaving rendered fat in the skillet.
  3. Sauté the Vegetables: Reduce heat to medium. Add 2 tablespoons butter to the skillet with the sausage fat. Once melted, add diced onion and celery. Cook, stirring occasionally, until soft and translucent, about 6-8 minutes. Add minced garlic and cook for 1 minute until fragrant.
  4. Bloom the Herbs: Add remaining 2 tablespoons butter to the skillet. Once melted, stir in chopped sage and thyme. Cook for 30 seconds, stirring constantly. Season with salt and pepper.
  5. Combine the Ingredients: In a large mixing bowl, combine dried cornbread cubes and cooked sausage. Pour vegetable-herb mixture over the top and toss gently to combine. In a separate bowl, whisk together chicken broth and beaten eggs. Pour broth-egg mixture over cornbread mixture and gently fold until evenly moistened. Let sit for 10 minutes. If dry, add another 1/4 cup broth.
  6. Bake the Stuffing: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish. Transfer stuffing mixture to the dish and spread into an even layer. Cover tightly with aluminum foil and bake for 30 minutes. Remove foil and bake for another 15-20 minutes, until top is golden brown and crispy. Let rest for 5-10 minutes before serving.

Notes

For best results, dry the cornbread cubes thoroughly to avoid soggy stuffing. You can make the cornbread a day ahead. For extra crispy edges, broil for the last 2-3 minutes. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: cornbread stuffing, sausage stuffing, Thanksgiving stuffing, sage stuffing, easy stuffing recipe, holiday side dish

Find it online: https://forkmila.com/easy-cozy-cornbread-stuffing-with-sausage-and-sage/