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–+ servings
Cornbread Stuffing Recipe

Cornbread Stuffing Recipe

Neha
This Cornbread Stuffing Recipe is a comforting side dish that brings warmth and nostalgia to any table. Whether you’re pairing it with roasted turkey or enjoying it on its own, this stuffing is a celebration of classic American flavors.
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Prep Time 1 minute
Cook Time 40 minutes
Total Time 25 minutes
Course Side Dish
Cuisine American
Servings 8

Ingredients
  

Cornbread

  • 1 cup cornmeal 120g
  • 1 cup all-purpose flour 125g (spooned & leveled)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 cup unsalted butter 8 Tbsp; 113g, melted and slightly cooled
  • 1/4 cup honey 85g
  • 1 large egg at room temperature
  • 1 cup buttermilk 240ml, at room temperature

Stuffing

  • 2 and 1/2 cups reduced-sodium chicken broth 600ml
  • 2 large eggs
  • 1/4 cup unsalted butter 4 Tbsp; 56g
  • 1 medium onion chopped (about 1 cup)
  • 3 stalks celery sliced (about 1 and 1/4 cups)
  • 1 Tablespoon parsley flakes
  • 1 teaspoon thyme leaves
  • 1 teaspoon rubbed sage
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon coarse ground black pepper
  • 1 lb uncooked sausage
  • 1 cup peeled and chopped pear or apple optional
  • 1 cup pecan halves or chopped walnuts optional, 125g

Instructions
 

  • Cornbread: (Prepare 1 day in advance!) Preheat oven to 375°F (191°C). Whisk all of the cornbread ingredients together in a large bowl. Pour into a greased 9-inch square baking pan. Bake for 22-24 minutes or until the top is golden brown. Set aside to cool overnight. Do not cover.
  • Preheat oven to 300°F (149°C). Slice the cornbread into small 1-inch cubes. You will have about 7-8 cups cubes. Spread onto a baking sheet lined with parchment paper or a silicone baking mat and bake for 10 minutes. Set aside to cool as you prepare the stuffing. Turn the oven up to 375°F (1791°C).
  • Stuffing: Whisk the broth and eggs together in a very large bowl. Set aside.
  • Heat butter in a large skillet over medium-high heat. Add the onion, celery, parsley, thyme, sage, salt, and pepper. Cook for 4 minutes until vegetables begin to soften. Squeeze the sausage meat out of the casings into the skillet. Break up with a spoon, then add the pears. Cook until sausage is just about cooked through. Pour into the broth + egg mixture, including any liquid that may be in the skillet as well. Add the toasted cornbread cubes and pecans. Very gently fold everything together.
  • Spoon stuffing into a greased 9×13-inch baking pan. Bake for 40 minutes or until toasted on top. Sprinkle with additional parsley, if desired, and serve warm.
Keyword cornbread, holiday recipe, savory side dish, stuffing, Thanksgiving
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