Southern Cornbread Stuffing

It wouldn't be a holiday feast without a warm, fragrant dish of Southern Cornbread Stuffing -- an easy and flavorful side dish!

Course Sides

Cuisine Southern

Keyword cornbread dressing, cornbread stuffing

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 454kcal

Author Blair Lonergan

Ingredients

6 cups day-old cornbread, cut into 1-inch cubes*
¾ cup pecans, toasted and chopped
¼ cup dried cranberries
1 lb. bulk Italian sausage (use spicy, mild, or sweet sausage -- whatever you prefer)
1 cup diced apple
1 medium onion, diced
2 stalks celery, diced
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage
1 teaspoon chopped fresh thyme
2 large eggs, lightly beaten
½ teaspoon salt
¼ teaspoon pepper
2 cups chicken broth (plus more if needed)

Instructions

Preheat oven to 350 degrees F. Spray a 2-quart baking dish with cooking spray and set aside.
In a large bowl, combine cornbread, pecans, and cranberries. Set aside.
Crumble the sausage into a large skillet. Cook over medium heat, stirring frequently, until browned, about 8 minutes. Remove the sausage crumbles from the pan with a slotted spoon and place in the large bowl with the cornbread. Add apple, onion and celery to the skillet with the sausage drippings, cooking until tender (about 7-10 minutes). Add herbs (parsley, rosemary, sage, and thyme), and cook until fragrant (about 1 more minute).
Transfer onion and herb mixture to the large bowl with the sausage and cornbread. Add eggs, salt and pepper; stir to combine. Stir in the chicken broth until the stuffing is moist but not mushy (you may need more than 2 cups).
Transfer the stuffing to the prepared baking dish.
Bake (uncovered) until the top is crusty and golden, about 30 minutes.

Notes

*You can purchase cornbread at the bakery, use a mix, or prepare your own favorite homemade version. I used a 15-ounce box of Krusteaz Honey Cornbread Mix, baked in an 8-inch square dish. Approximately ¾ of the baked cornbread is equivalent to 6 cups diced. If you are making your own cornbread, you will need to allow for additional prep time.

Can Cornbread Stuffing be made Ahead of Time?

Absolutely! That's the only way that I prepare a Thanksgiving dinner -- by prepping everything in advance! Otherwise it gets too stressful...

To make this cornbread stuffing ahead of time, assemble all of the ingredients in advance, store in separate containers, and stir together just before baking. I think it's best when stirred together at the last minute; however, if you want to assemble the entire dish ahead of time, you can keep it covered in the refrigerator for up to 24 hours before baking.

Can I freeze Cornbread Stuffing?

Yes! If you'd like to prepare your cornbread stuffing far in advance, you can assemble the stuffing as directed, cover tightly with foil, and freeze for up to 2 months. The day before Thanksgiving, allow the stuffing to thaw in the refrigerator overnight. Once thawed, bake the cornbread stuffing according to the instructions below.

COOK'S TIPS AND RECIPE VARIATIONS:

This cornbread stuffing with sausage is hearty and delicious! However, if you would prefer a Southern Cornbread Stuffing without sausage, simply omit the sausage and cook the celery and onion in about 4 tablespoons of butter (instead of in the sausage fat). The rest of the instructions remain the same.
A dry, day-old cornbread works best in this recipe. You can leave the cornbread out and exposed to the air to get slightly stale before using, or you can toast the cornbread in the oven. To toast cornbread cut the cornbread into cubes. Spread the cubes on a rimmed baking sheet that has been lined with parchment. Toast in a 350-degree F oven for about 20 minutes, flipping halfway through, or until browned and crispy along the edges.

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