Southern Comfort: Classic Cornbread Stuffing
This ain't your average stuffing! My Southern cornbread stuffing recipe is packed with flavour and so moist. A family favourite for Thanksgiving or any Sunday roast. Try it! ... Seasonal & Sustainable Cooking
Recipe Introduction
Quick Hook
Ever stared blankly at a thanksgiving table, wondering what really makes it tick? honestly, for me, it's always been the cornbread stuffing .
This isn't just any stuffing; it’s southern comfort in every bite.
Brief Overview
Cornbread stuffing , a beloved dish deeply rooted in american culinary tradition, hails from the south where cornbread reigns supreme.
This traditional stuffing recipe blends the crumbly texture of cornbread with savory herbs and other delicious additions. this recipe is a bit of a medium challenge.
Prep takes about 40 minutes, and cooking's around 45-55. you'll end up with enough for 8-10 hungry folks.
Main Benefits
One of the best things about homemade cornbread stuffing is it's surprisingly hearty, packing in fiber and flavour. this is the perfect dish for thanksgiving, christmas or any large gathering that needs a touch of southern charm.
What makes this southern cornbread stuffing recipe special? it’s the perfect balance of sweet and savory.
Southern Comfort: Classic Cornbread Stuffing Recipe Card
Ingredients:
Instructions:
Nutrition Facts
What You'll Need
Right then, before we get started, let's check you've got all your bits and bobs, yeah? first, some ingredients for the cornbread: all-purpose flour, yellow cornmeal, sugar, baking powder and soda, salt, a large egg, buttermilk, and vegetable oil.
For the cornbread stuffing itself, grab olive oil, a pound of sausage (pork or veggie!), yellow onion, celery, garlic, dried sage, thyme, rosemary, fresh parsley, that crumbled cornbread, chicken or veg broth, melted butter, and another egg.
Don’t forget salt and pepper!
You’ll also need a baking dish (9x13), a large skillet, and mixing bowls.
Let’s Get Cooking!
Okay, so cornbread stuffing recipes can seem daunting, but trust me, it's not rocket science. if you're making the cornbread from scratch, get that sorted first.
Otherwise, just crumble up some store-bought stuff. honestly, day-old cornbread works best. then we're gonna brown the sausage with onion and celery, mixing in the herbs.
Finally, mix everything together. whisk the broth and butter. pour, bake and done! ensure the thanksgiving stuffing with cornbread and sausage reaches 165° f ( 74° c) inside.
Tips for Awesome Stuffing
My nan always said the secret to good stuffing recipes for thanksgiving is to never overmix it. too much mixing, too dense stuffing.
Also, add the broth gradually so it's moist, not soggy. for a crispy top, bake it uncovered for the last bit.
Right then, let's dive into what you'll need for this lush cornbread stuffing recipe. don't worry, it's not rocket science.
I've tried to keep it simple, like a cuppa tea and a biscuit.
Ingredients & Equipment: Get Your Ducks in a Row!
Main Ingredients: The Building Blocks
Okay, first things first, the stars of the show . We're making Southern cornbread stuffing recipe dreams come true.
- Cornbread: 6 cups (about 340g ) crumbled. Day-old is absolutely key. Trust me on this one.
- Sausage: 1 pound ( 450g ) of pork sausage, out of the casing. Or, y'know, go veggie!
- Onion: 1 large yellow onion, chopped (around 1 cup ).
- Celery: 2 stalks , chopped (about 1 cup again).
- Garlic: 2 cloves , minced.
- Chicken Broth: 2 cups ( 480ml ). Veggie broth works too.
- Butter: 1/2 cup ( 120ml ), melted.
- Egg: 1 large , lightly beaten.
Quality check: honestly? get good quality sausage. it makes a world of difference. and proper stone-ground cornmeal for the cornbread, if you're making it from scratch.
You can find some great stuffing recipes for thanksgiving with sausage cornbread dressing to help you, just don't overcomplicate things.
I tried a "premium" sausage once, oh my gosh!. i have to say, this traditional stuffing recipe can really make or break the meal.
Seasoning Notes: Flavour Bombs
This is where the magic happens. We need a proper blend of flavours.
- Essential Spice Combo: 1 teaspoon dried sage, 1/2 teaspoon dried thyme, 1/4 teaspoon dried rosemary (crushed).
- Flavor Enhancers: 1/4 cup chopped fresh parsley, salt and pepper (to taste, obviously).
- Quick Subs: No rosemary? A pinch of Italian seasoning will do in a pinch. Seriously, don't stress. This should be a moist cornbread stuffing!
I had a mishap last year when I forgot the sage. The Thanksgiving stuffing with cornbread and sausage just wasn't the same. Homemade cornbread stuffing really tastes so much better.
Equipment Needed: Simple as Pie (or Stuffing)
Don't go thinking you need a load of fancy gadgets.
- Essential Tools: 9x13 inch baking dish , large skillet, large mixing bowl.
- Household Alternatives: No skillet? A big saucepan will do. No mixing bowl? A large pot works. It's a gluten free stuffing
I once tried to make this in a tiny baking dish. what a disaster! learn from my mistakes, eh? the cornbread stuffing recipes are easy to get wrong.
Just remember to use common sense.
Southern Comfort: Cracking the Code for Cornbread Stuffing Recipes
Honestly, who doesn't love a good stuffing? but let’s be real, some stuffing is just… meh. we're not settling for that.
This is about achieving southern cornbread stuffing recipe perfection. it’s about crafting that moist, flavourful, melt-in-your-mouth side dish that everyone will rave about.
Think of this recipe as your secret weapon for thanksgiving.
Prep Like a Pro: Your Mise en Place Mission
Alright, let's get organized. mise en place , sounds fancy, right? it just means "everything in its place." chop your onion and celery.
Mince that garlic. crumble your cornbread. honestly, getting this done upfront saves a huge amount of stress later. speaking of which, please make sure your knife is sharp.
A dull knife is more dangerous than a sharp one.
Step-by-Step Cornbread Stuffing Magic
Okay, here’s how we make the magic happen.
- Sauté the sausage. Heat 1 tablespoon of olive oil in a large skillet. Brown 1 pound (450g) of pork sausage .
- Add aromatics. Add your chopped onion and celery. Sauté until softened. Stir in the minced garlic, 1 teaspoon dried sage , 1/2 teaspoon dried thyme , and 1/4 teaspoon dried rosemary . Cook until fragrant.
- Combine everything. In a large bowl, combine the crumbled cornbread, sausage mixture, and 1/4 cup of chopped parsley .
- Moisten it right. Whisk together 2 cups (480ml) of chicken broth , 1/2 cup (120ml) of melted butter , and 1 lightly beaten egg . Pour over the cornbread mixture.
- Bake to golden perfection. Transfer to a greased baking dish. Bake at 350° F ( 175° C) for 45- 55 minutes , until golden brown. The internal temp should be 165° F ( 74° C) .
Pro Tips for Next-Level Thanksgiving Stuffing with Cornbread and Sausage
- Day-old cornbread is key . It holds its shape better and soaks up the flavour without turning to mush.
- Don't overmix, seriously. This Homemade cornbread stuffing shouldn't be dense. Toss gently!
- Make ahead? Absolutely! Assemble the stuffing, cover it tightly, and refrigerate it for up to 24 hours . Bake it just before serving.
So there you have it, mate . easy cornbread stuffing recipe , simple and full of flavour! this traditional stuffing recipe is one you'll be making for years to come.
Enjoy!. if you want a bit of gluten free stuffing then substitute your cornbread with the adequate version.
Right, let's get down to the nitty-gritty of this cornbread stuffing recipe. After all, it's the little things that can make or break a dish, innit?
Recipe Notes
Serving Suggestions: A Proper Presentation
Honestly, presentation matters. don't just chuck it on a plate! think about how good southern cornbread stuffing recipe looks piled high next to a beautifully roasted bird.
A bit of fresh parsley sprinkled on top adds a pop of colour. serve with a generous dollop of gravy.
Turkey gravy, chicken gravy, even a veggie gravy – whatever floats your boat. speaking of boats, cranberry sauce and green bean casserole are classic companions.
They really bring out the flavours in the stuffing recipes for thanksgiving .
Storage Tips: Keepin' it Fresh
Right, so you've made a mountain of cornbread stuffing . What do you do with the leftovers? No worries, it keeps well.
- Refrigeration Guidelines: Pop it in an airtight container and it'll be good in the fridge for 3-4 days. Just make sure it's properly cooled before you bung it in.
- Freezing Options: Yep, you can freeze it! Again, airtight container is key. It will last up to 2 months. Defrost in the fridge overnight before reheating.
- Reheating Instructions: The best way is to put it in the oven. Cover with foil, bake at 350° F ( 175° C) until heated through. You could microwave it too, but it might dry out a bit. Add a splash of broth to keep it moist. Seriously, a moist cornbread stuffing is the only way to go.
Variations: Mix it Up, Yeah?
Fancy a change? Here are a couple of ideas.
- Gluten Free Stuffing: Use gluten-free cornbread. There are loads of great gluten free stuffing recipes about, or make your own! Ensure all other ingredients are gluten-free too.
- Seasonal Ingredient Swaps: Autumnal squash. Root vegetables. It's all good! You know? Adds a little bit of seasonal flair.
Nutrition Basics: A Little Bit of Goodness
Okay, i'm not gonna pretend this is health food. but it does have some good stuff in it! each serving has roughly 350-400 calories.
It's packed with protein, thanks to the sausage. the vegetables add a bit of fibre. it's thanksgiving stuffing with cornbread and sausage , so expect deliciousness first, health benefits second.
So there you have it. cornbread stuffing recipes demystified! don't be scared to give it a go. even if it's not perfect the first time, it'll still taste amazing.
Get in the kitchen and have a go. this easy cornbread stuffing recipe is waiting for you! you know you want to try this traditional stuffing recipe !
Frequently Asked Questions
Can I make cornbread stuffing ahead of time?
Absolutely! In fact, prepping some elements in advance can be a lifesaver, especially around the holidays. You can bake the cornbread a day or two ahead, crumble it, and store it in an airtight container. You can also sauté the sausage and vegetables and store them separately in the fridge. Just combine everything and bake when you're ready for the main event. Just like prepping your sprouts the day before – get the job done early!
My cornbread stuffing came out too dry! What did I do wrong?
Oh dear, nobody likes a desert-dry stuffing, do they? The most likely culprit is not enough liquid. Next time, be sure to add the broth gradually, and don't be afraid to add a little more if needed. The stuffing should be moist but not soggy – think of it like a perfectly cooked sponge cake, not a damp flannel. Also, make sure your cornbread isn't overly dry to begin with.
Can I make cornbread stuffing vegetarian or vegan?
Of course! For a vegetarian version, simply swap the pork sausage for a vegetarian sausage alternative – there are some cracking options out there these days. To make it fully vegan, use a vegan sausage, vegetable broth, and replace the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water per egg). You can still enjoy all the lovely herby, cornbready goodness!
How do I store leftover cornbread stuffing?
Leftover cornbread stuffing is a treat for the next day! Store it in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can microwave it (though it might lose some crispness), or bake it in a preheated oven at 350°F (175°C) until heated through – add a splash of broth to keep it moist. I reckon it’s just the ticket for a Boxing Day sandwich filling!
What kind of cornbread is best for cornbread stuffing?
A slightly sweet, slightly crumbly cornbread works best in this cornbread stuffing recipe. Day-old cornbread is ideal because it will absorb the moisture without becoming mushy. If you prefer a sweeter stuffing, use a sweeter cornbread recipe. Southern-style cornbread, which is typically less sweet and more savory, also works wonderfully and offers a nice contrast to the other stuffing ingredients.
Can I bake my cornbread stuffing inside the turkey?
While tempting, baking stuffing inside the turkey presents some food safety challenges. The stuffing needs to reach 165°F (74°C) to be safe to eat, but the turkey might be overcooked by the time the stuffing reaches that temperature. It's generally safer and easier to bake the cornbread stuffing in a separate dish. That way, you can control the cooking time and ensure both the turkey and stuffing are perfectly cooked. Think of it as giving each dish its own 'moment in the sun'!
