This made-from-scratch, savory Thanksgiving cornbread stuffing blends the sweet, crumbly texture of homemade cornbread with Italian chicken sausage, fresh sage, and thyme for a comforting holiday side. It’s an excellent gluten-free alternative when you make the cornbread with a gluten-free flour blend, and it pairs beautifully with roast turkey, ham, or a vegetarian main.
Cornbread Sausage Stuffing
I didn’t grow up with cornbread stuffing; my family usually served a bread-based stuffing. After testing several versions, I found that starting with a homemade cornbread — lightly sweetened with honey — makes the best base. Store-bought cornbread tends to be richer and sweeter than ideal for this recipe, so I recommend making the cornbread from scratch. The result balances the savory sausage with aromatic herbs, tender celery and onions, and a slightly sweet cornbread crumb that isn’t overly sugary.
Classic Cornbread Stuffing Ingredients
- Homemade cornbread: coarse yellow cornmeal, all-purpose or gluten-free flour, baking powder, kosher salt, milk (dairy or dairy-free), honey, neutral oil, eggs
- Sausage: sweet Italian chicken sausage (about 14 ounces), or substitute turkey or pork sausage
- Onion: 2 large, chopped (about 3 cups)
- Celery: 6–7 ribs, chopped (about 3 cups)
- Fresh herbs: parsley, thyme, sage
- Broth: reduced-sodium chicken broth (about 2 1/2 cups)
- Eggs: 2 large, beaten to bind the stuffing
- Seasoning: kosher salt and freshly ground black pepper to taste
How to Make Cornbread Stuffing
For the cornbread
- Preheat the oven to 400°F. Spray a 9-inch round cake pan with oil.
- In a bowl, whisk together 1 cup coarse yellow cornmeal, 1 cup all-purpose or gluten-free flour, 3 1/2 teaspoons baking powder, and 1 teaspoon kosher salt.
- Make a well in the dry ingredients and add 1 cup milk (or dairy-free milk), 3 tablespoons honey, 3 tablespoons neutral oil, and 3 large eggs. Stir just until combined; a few small lumps are okay.
- Pour the batter into the prepared pan and bake 22–24 minutes, until the top is lightly browned and a toothpick comes out clean. Cool, then cube the cornbread. This yields about 9 cups cubed.
For the stuffing
- Preheat the oven to 300°F. Spread the 9 cups of cubed cornbread on a large sheet pan and toast in the oven, stirring gently twice, until lightly toasted and firm, about 35 minutes. Allow to cool, then transfer to a large bowl. Increase oven temperature to 350°F and oil a 9 x 12-inch baking dish.
- Heat 1 tablespoon neutral oil in a large skillet over medium heat. Add 14 ounces of raw sweet chicken sausage (removed from casings) and brown, breaking it up as it cooks.
- Add the chopped onions, chopped celery (about 3 cups), and 3/4 cup chopped fresh parsley. Cook, stirring occasionally, until the vegetables are softened, about 12 minutes.
- Stir in 2 tablespoons chopped fresh thyme, 1/4 cup chopped fresh sage, 1 1/2 teaspoons kosher salt, and 1/2 teaspoon freshly ground black pepper. Cook another 4–5 minutes to bloom the herbs and meld flavors.
- Combine the onion–sausage mixture with the cubed cornbread. Add the 2 beaten large eggs, then drizzle 2 1/2 cups reduced-sodium chicken broth over the mixture and toss gently until evenly moistened. You want the mixture moist but not soupy; add a little less broth for a firmer stuffing or a touch more for a softer texture.
- Spoon the stuffing into the prepared baking dish and bake uncovered at 350°F for 40–45 minutes, until the top is golden and the interior is set.
Variations
- Boxed cornbread: If using store-bought or boxed cornbread, you’ll need about 9 cups diced. Be aware many commercial mixes are sweeter and richer, which will change the flavor and nutrition.
- Herb swap: Use rosemary in place of thyme for a piney, fragrant note.
- Sausage options: Turkey or pork sausage both work well if you prefer a different protein or flavor.
- Add-ins: Toss in dried cranberries for sweetness and color, or add toasted pecans for crunch.
Make-Ahead Tips
Prepare the cornbread up to four days in advance; cube and store it covered at room temperature or freeze the cubes for longer storage. You can also cook the sausage and sauté the vegetables a day ahead, storing them separately in the refrigerator. When ready to bake, combine the prepared components, add eggs and broth, and bake according to the instructions.
FAQs
Should I dry cornbread before making stuffing?
Yes. Dried or slightly stale cornbread soaks up the broth without turning mushy. If you make the cornbread the day before, leave the cubes uncovered overnight or toast them in a low oven (300°F) for about 35 minutes until firm and lightly golden.
Do you put eggs in sausage stuffing?
Including eggs helps bind the stuffing and gives it a tender, cohesive texture after baking. Two beaten large eggs are included in this recipe for a well-structured result.
How to Freeze and Reheat
Store leftovers in an airtight container in the refrigerator for up to four days. Freeze portions in airtight containers or heavy-duty freezer bags for up to three months. Thaw overnight in the refrigerator and reheat in the oven at 350°F until warmed through, or microwave portions until hot.
Nutrition Notes and Yield
- Yield: about 16 servings (generous 3/4 cup portions)
- Approximate nutrition per serving: 182 calories, 8.5 g protein, 21 g carbs, 7.5 g fat, 2 g fiber (values will vary with ingredient choices)
More Thanksgiving Side Ideas
- Butternut squash mac and cheese
- Brussels sprouts gratin
- Mashed sweet potatoes brûlée
- Creamed spinach
- Scalloped potato gratin
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