Simple swaps can give old favorites new life. In this Thanksgiving stuffing recipe, I swapped traditional cubes of rustic white bread for toasted cornbread to make a stuffing that feels fresh without straying too far from the familiar (and beloved).
Cornbread lends a faint sweetness to the stuffing and a distinctive toothsome texture, while flavors like browned sausage and fresh sage strike familiar flavor notes. Cornbread stuffing is also an excellent option for those who need to eat gluten-free.
This stuffing ends up closer to a classic Thanksgiving bread stuffing than a true Southern-style cornbread stuffing, but with flavors and ingredients that everyone can enjoy.
To make cornbread stuffing, you’ll first need to make cornbread. I used Elise’s classic Southern cornbread recipe from here on Simply Recipes.
Her cornbread recipe has a gluten-free version and a version that uses some flour. I found that the all-cornmeal (gluten-free) cornbread was more crumbly and, likewise, made a more crumbly stuffing. Cornbread made with some all-purpose flour held its shape better in the stuffing, giving me larger pieces of cornbread in each bite.
Both cornbread recipes work fine in this recipe, so pick the one that works best for you. Either way, you’ll end up with a delicious stuffing.
Cornbread lends a faint sweetness to the stuffing and a distinctive toothsome texture, while flavors like browned sausage and fresh sage strike familiar flavor notes. Cornbread stuffing is also an excellent option for those who need to eat gluten-free.
This stuffing ends up closer to a classic Thanksgiving bread stuffing than a true Southern-style cornbread stuffing, but with flavors and ingredients that everyone can enjoy.
To make cornbread stuffing, you’ll first need to make cornbread. I used Elise’s classic Southern cornbread recipe from here on Simply Recipes.
Her cornbread recipe has a gluten-free version and a version that uses some flour. I found that the all-cornmeal (gluten-free) cornbread was more crumbly and, likewise, made a more crumbly stuffing. Cornbread made with some all-purpose flour held its shape better in the stuffing, giving me larger pieces of cornbread in each bite.
Both cornbread recipes work fine in this recipe, so pick the one that works best for you. Either way, you’ll end up with a delicious stuffing.
Sausage, Sage & Cornbread Stuffing Recipe
The cornbread can be prepared several days ahead.
The prepared stuffing can also be prepared the day ahead and kept refrigerated.
The prepared stuffing can also be prepared the day ahead and kept refrigerated.
Ingredients
- 1 recipe Southern cornbread, prepared and cooled (follow the gluten-free option, if needed)
- 1 teaspoon canola oil (or other neutral, heat tolerant cooking oil)
- 1 1/2 pounds sweet or mild Italian sausage (4 to 6 links), casings removed and broken into bite-sized pieces
- 5 tablespoons unsalted butter, divided
- 1 medium yellow onion, diced
- 4 celery ribs, diced
- 2 cloves garlic, minced
- 3 tablespoons chopped fresh sage leaves
- 3 tablespoons chopped fresh parsley leaves
- 2 cups low-sodium chicken stock
- 4 large eggs, lightly beaten
Read More: Sausage, Sage & Cornbread Stuffing
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