Cornbread Stuffing Recipe
This delightful cornbread stuffing, crafted entirely from scratch, is the perfect accompaniment for your Thanksgiving feast. Bursting with the flavors of sage, thyme, and Italian chicken sausage, it promises to elevate your holiday meal to new heights.
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Ingredients
- olive oil spray
- 1 cup course yellow cornmeal
- 1 cup fat-free milk
- 3 tablespoon honey
- 3 tablespoons neutral tasting oil such as canola
- 3 large eggs
- 1 tablespoon neutral tasting oil such as canola
- 14 ounces raw sweet chicken sausage
- 2 large onions
- 3 cups chopped celery
- 3/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh thyme
- 1/4 cup chopped fresh sage
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon Black pepper
- 2 1/2 cups reduced-sodium chicken broth
- 2 large eggs
- 3 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 cup all-purpose flour
Equipment Needed
- 9-inch round cake pan
- 9 x 12 inch baking dish
- sheet pan
Instructions
- 1
Begin by setting your oven temperature to 400°F. Generously coat a 9-inch round cake pan with cooking spray.
- 2
In a medium-sized bowl, combine the cornmeal, flour, baking powder, and 1 teaspoon of kosher salt, whisking until well blended.
- 3
Create a small well in the center of the dry mixture and pour in the milk, eggs, honey, and oil.
- 4
Mix the ingredients together lightly until they are just combined, leaving a few lumps in the batter.
- 5
Transfer the batter into the prepared cake pan and bake for 22-24 minutes, or until the top is a light golden color and the edges have started to separate from the pan. A toothpick inserted in the middle should come out clean.
- 6
Allow the cornbread to cool, then cut it into cubes and set aside. If you're preparing this ahead of time, it can be left out overnight. This will yield about 9 cups of cubed cornbread.
- 7
Preheat your oven to 300°F. Lightly spray a 9 x 12 inch baking dish with oil.
- 8
Spread the cubed cornbread onto a large baking sheet. Bake, stirring gently twice, until the cubes are lightly toasted and firm, which should take about 35 minutes. Let them cool completely, then transfer to a large mixing bowl. Increase the oven temperature to 350°F.
- 9
In a large nonstick skillet, heat oil over medium heat. Add the sausage and cook, breaking it apart until it is browned.
- 10
Incorporate the onion, celery, and parsley; cook while stirring occasionally until the vegetables have softened, approximately 12 minutes.
- 11
Stir in the thyme, sage, salt, and pepper; continue cooking for an additional 5 minutes.
- 12
Combine the cooked onion mixture with the bowl of beaten eggs and cubed cornbread. Drizzle broth over the stuffing mix and gently toss everything together until it is evenly moistened.
- 13
Spoon the stuffing mixture into the greased baking dish and bake uncovered at 350°F for 40 to 45 minutes.
Nutrition Information
Notes & Tips
- The cornbread can be made up to 4 days ahead.
- To make this with store bought cornbread, you will need 9 cups diced. Most store bough cornbread recipe have more sugar and fat, so the nutritional info will differ.