Cornbread Sausage Stuffing

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This made-from-scratch, savory cornbread sausage stuffing recipe is full of sage, thyme, and Italian rooster sausage.

Savory Cornbread Sausage Stuffing
Cornbread Sausage Stuffing

I didn’t develop up consuming cornbread stuffing. My mother all the time made this stuffing with French bread, and I’ve been making this sausage stuffing 12 months after 12 months. However I needed to check a cornbread stuffing and suppose it turned out nice as a gluten-free various. For extra wholesome stuffing recipes, attempt my Chicken Sausage-Brown Rice Stuffing and Stuffing Muffins. And I’ve extra Thanksgiving recipe ideas here if you happen to want them!

Savory Cornbread Stuffing

I examined this stuffing recipe a number of occasions. On my first try, I purchased already- made cornbread, however it had an excessive amount of butter and sugar, so I didn’t look after it. So, I knew I must make the cornbread from scratch. I added somewhat honey to the cornbread as a result of it balanced the sausage, however it’s not candy.

Do you place eggs in sausage stuffing?

Sure, you’ll want eggs for do-it-yourself stuffing. They assist bind all the pieces collectively and make the feel fluffy.

Cornbread Stuffing Components

  • Cornbread: Course yellow cornmeal, all-purpose or gluten-free flour, baking powder, salt, fat-free or dairy-free milk, honey, oil, eggs
  • Sausage: I used candy Italian rooster sausage, however turkey would additionally work.
  • Onions: You’ll want three cups, which is about two onions.
  • Celery: Chop six to seven celery ribs for 3 cups.
  • Recent Herbs: Parsley, thyme, sage
  • Salt and Pepper for seasoning
  • Broth: Select reduced-sodium rooster broth.
  • Eggs for binding and texture

Ought to I dry cornbread for stuffing?

You need the cornbread to be dried out earlier than including it to the stuffing, so it received’t be mushy. Should you make the cornbread forward, depart it out in a single day. In my recipe, I included a step to bake the cubed bread as a shortcut to getting stale bread.

The way to Make Cornbread Stuffing with Sausage

  • Make the Cornbread: Whisk the cornmeal, flour, baking powder, and salt. Make a nicely within the middle, and add milk, eggs, honey, and oil. Stir till the combination comes collectively, and only some lumps stay. Pour the batter right into a 9-inch spherical cake pan sprayed with oil, and bake at 400°F for 22 to 24 minutes. As soon as it cools, lower it into cubes.
  • Dry Out the Cornbread: Put the cubed cornbread on a big sheet pan and bake at 300°F for 35 minutes till calmly toasted agency. Cool the bread and switch it to a big bowl.
  • Prepare dinner Sausage and Veggies: Brown the sausage in a big nonstick skillet over medium warmth. Add the onion, celery, and parsley, and prepare dinner for about 12 minutes. Subsequent, add the thyme, sage, salt, and pepper, and prepare dinner for 5 minutes.
  • Mix the onion combination with the cornbread, drizzle the broth over the stuffing, and toss gently. Pour the stuffing into an oiled 9” x 12” baking dish, and bake at 350°F for 40 to 45 minutes.

The way to Make Forward Cornbread Sausage Stuffing

You can also make forward cornbread stuffing so you have got much less to do on Thanksgiving Day. I like to recommend baking the cornbread a number of days upfront, or you could possibly even do it a few weeks early and freeze it cubed. You can even prepare dinner the sausage-veggie combination a day or two early. If you’re able to prepare dinner the stuffing, mix the cornbread and sausage and observe the baking directions.

The way to Freeze Stuffing

Leftovers will last as long as 4 days within the fridge or three months frozen in hermetic containers or plastic baggage. Thaw it in a single day and microwave till heat.

Variations

  • Cornbread: If you wish to make the cornbread from a field, you’ll want 9 cups of cubed bread for this stuffing.
  • Herbs: Swap rosemary for thyme.
  • Sausage: Substitute turkey sausage for rooster.

cornbread

cornbread sausage mixSavory Cornbread Sausage StuffingSavory Cornbread Sausage StuffingSavory Cornbread Stuffing

Extra Thanksgiving Sides You’ll Love:

Your feedback are useful! Should you’ve tried this wholesome Cornbread Sausage Stuffing or another on Skinnytaste, don’t neglect to fee the recipe and depart me a remark beneath. And if you happen to took a photograph of it, share it with me on Instagram so I can reshare it on my Tales!

Cornbread Sausage Stuffing

5

182 Cals
8.5 Protein
21 Carbs
7.5 Fat

Prep Time: 1 hr

Prepare dinner Time: 1 hr

Complete Time: 2 hrs

This made-from-scratch, savory cornbread sausage stuffing recipe is full of sage, thyme, and Italian rooster sausage.

For The Cornbread:

  • olive oil spray
  • 1 cup course yellow cornmeal
  • 1 cup all-purpose flour, or gluten-free flour combine equivalent to Cup 4 cup
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1 cup fat-free milk, or dairy-free milk
  • 3 tablespoon honey
  • 3 tablespoons impartial tasting oil equivalent to canola, or grapeseed
  • 3 giant eggs

For the Corn Bread Stuffing

  • 1 tablespoon impartial tasting oil equivalent to canola, or grapeseed
  • 14 ounces uncooked candy rooster sausage, faraway from casing
  • 2 giant onions, chopped, about 3 cups
  • 3 cups chopped celery, from 6 to 7 ribs
  • 3/4 cup chopped contemporary parsley
  • 2 tablespoons chopped contemporary thyme
  • 1/4 cup chopped contemporary sage
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon Black pepper, freshly floor
  • 2 1/2 cups reduced-sodium rooster broth
  • 2 giant eggs, overwhelmed

For the cornbread:

  • Preheat the oven to 400F. Spray a 9-inch spherical cake pan generously with oil.

  • In a medium mixing bowl, whisk collectively the cornmeal, flour, baking powder and 1 teaspoon kosher salt.

  • Make a nicely within the middle of your dry elements and add milk, eggs, honey and oil.

  • Stir simply till the combination comes collectively and there are only some lumps remaining.

  • Pour the batter into the ready pan and bake for 22-24 minutes till the highest is calmly browned and sides have pulled away from pan; a toothpick inserted into middle will come out clear.

  • As soon as it cools, dice it and put aside. It’s fantastic to go away it out in a single day if making forward. This makes 9 cups.

For the stuffing:

  • Preheat oven to 300°F. Spray a 9 x 12 inch baking dish with oil.

  • Place cubed cornbread on a big sheet pan. Bake, gently stirring twice, till calmly toasted and agency, about 35 minutes. Cool fully; switch to a big bowl. Enhance oven to 350F.

  • Warmth oil in a big nonstick skillet over medium warmth. Add sausage and prepare dinner, breaking it up till browned.

  • Add onion, celery and parsley; prepare dinner, stirring often, till softened, about 12 minutes.

  • Add thyme, sage, salt and pepper; proceed to prepare dinner for five minutes.

  • Add onion combination to bowl with cornbread. Drizzle broth over stuffing combination; gently toss till evenly moistened.

  • Spoon stuffing into ready baking dish and bake 350F uncovered for 40 to 45 minutes.

The cornbread may be made as much as 4 days forward.
To make this with retailer purchased cornbread, you will have 9 cups diced. Most retailer bough cornbread recipe have extra sugar and fats, so the dietary data will differ.
 

Serving: 3/4 cup (beneficiant), Energy: 182kcal, Carbohydrates: 21g, Protein: 8.5g, Fats: 7.5g, Saturated Fats: 1.5g, Ldl cholesterol: 77mg, Sodium: 521mg, Fiber: 2g, Sugar: 6g

Key phrases: cornbread, cornbread sausage stuffing, cornbread stuffing, Stuffing, thanksgiving stuffing recipe

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