Cornbread Stuffing

Cornbread Stuffing
from https://www.wellplated.com/

Note: This recipe does not mix in any white bread, as many do. A similar recipe that adds sausage and apple, uses 4 cups cornbread, 4 cups white bread, and 3 cups chicken broth.

The beauty of stuffing is that it’s bread—and everyone loves bread. However! This also makes stuffing a little one-note. Sausage adds texture and lots of flavor, making this Southern cornbread stuffing hearty and satisfying.

Savory herbs bring the classic Thanksgiving flavors home, while apples and cranberries add texture, dimension, and a bit of sweetness. This cornbread stuffing pairs perfectly with turkey or chicken, but since this stuffing has sausage in it, you can totally make it a light meal by pairing it with Brussels Sprouts or Roasted Acorn Squash.

While I strongly recommend fresh sage and thyme for the best flavor, if you can’t find them, you can swap them for rubbed sage and dried thyme. Use 1/3 of the amount called for in the recipe. The parsley flakes can also be swapped for 2 tablespoons of finely chopped flat-leaf fresh parsley.

FMM: I made this cornbread recipe instead of my own for the stuffing. It is definitely not sweet, and I found it had a spongy character to it and it holds together very well instead of crumbling, especially after drying it out in the oven. Good for this recipe, I guess. My recipe is almost the same, except this one has 2 more Tbsp. of butter and 1 more egg.

For the Cornbread:
6 tablespoons unsalted butter
1 cup nonfat milk at room temperature (or use buttermilk in place of milk and vinegar)
1 tablespoons white vinegar or lemon juice
1 cup yellow cornmeal (I use medium grind)
1 cup white whole wheat flour or all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/4 cup honey
2 large eggs at room temperature

For the Stuffing:
2 1/2 cups reduced sodium chicken broth
2 large eggs

Ingredients can cook a day before (see instructions)
1 pound sweet Italian sausage (I use chicken or turkey sausage)
2 tablespoons unsalted butter
1 medium yellow onion finely chopped
4 stalks celery cut in small dice
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
3 garlic cloves minced (about 1 tablespoon)
1 Granny smith apple peeled and 1/4- to 1/2-inch diced

1/2 cup dried cranberries [or raisins]
2 tablespoons chopped fresh sage or 2 teaspoons rubbed sage
1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
1/4 cup finely chopped flat-leaf parsley or 1 tablespoon dried parsley flakes

Bake the cornbread (do this up to 2 days in advance): Place a rack in the center of your oven and preheat the oven to 425 degrees F, with a baking rack on the middle level. Coat an 8×8-inch baking pan with nonstick spray. Melt the butter and let come to room temperature.

In a medium bowl or large measuring cup, stir together the milk and vinegar. Allow it to sit for 5 to 10 minutes, or until the milk has curdled slightly (you can also swap the milk for buttermilk, omit the vinegar, and skip this step). Stir in the honey, eggs, and melted butter.

In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt. Add the wet ingredients and fold gently to combine.

Pour the batter into the prepared pan and smooth the top. Bake for 16 to 20 minutes, until the cornbread is light and golden brown, with a deeper golden brown at the edges. A toothpick inserted into the middle should come out clean. Set aside to cool.

Reduce the oven temperature to 300 degrees F. Once the cornbread is cool, cut it into 1-inch cubes (since the pan of cornbread is thicker than 1 inch, I cut mine into 1-inch cubes from the top, then turn each “row” of cubes on its side and then cut it in half again through the middle). Spread in a single layer on an ungreased or parchment-lined rimmed baking sheet. The cubes can touch, but don’t overlap them (if your pan is too small, divide them onto two pans). Toast in the oven for 15 minutes.

Make the stuffing: Increase the oven temperature to 375 degrees F. Lightly coat a 9×13-inch baking dish with nonstick spray. In a very large bowl, whisk together the eggs and chicken broth.

In a large skillet on the stove, melt the butter over medium heat. Add the onion, celery, salt, and pepper. Cook until the vegetables begin to soften, about 4 minutes. Add the garlic and cook 30 seconds, until fragrant.

Add the sausage to the skillet (if it’s in its casing, you can squeeze them into the skillet directly). Cook, breaking up the meat into crumbles. Add the apple.

Continue cooking until the sausage is cooked through almost completely, about 4 minutes more, then stir in the cranberries, sage, thyme, and parsley.

Remove the pan from the heat and let it cool a few minutes. Pour into the bowl with the broth and eggs, along with any cooking juices.

To the bowl, add the toasted cornbread cubes. With your largest spoon, stir very gently to combine the ingredients. Continue stirring and folding, until everything is evenly moistened.

Spoon into the prepared baking dish. Bake for 35 to 40 minutes, until toasted on top and the center is moist but not overly damp. The internal temperature should be 165 degrees F. Serve warm.

Make Ahead:

• Bake the Cornbread Ahead. You can make cornbread up to 2 days in advance and toast the cubes up to 1 day in advance. Store them in a container at room temperature.
• Cook the Mix-Ins Ahead. Sauté the onion, celery, sausage, and apple in the skillet (Steps 7-9) the day before. Refrigerate in an airtight container.
• Make the Recipe Ahead. Really crunched on the big day? You can make the cornbread stuffing 1 to 2 days ahead of time and refrigerate it. (Leftover cornbread stuffing can be refrigerated for up to 4 days, but personally, I prefer it most on day 1 or 2, so wait as long as is feasible.)

If you make your cornbread fully in advance, here is the best way to reheat it:

• Reheating. Remove it from the refrigerator and let it come to room temperature so it will cook more evenly. Cover the pan with foil, then place it in a 350 degrees F oven and reheat to an internal temperature of 165 degrees F. Depending on how much you’re reheating, this will take about 30 minutes.
• Crispy Top. To recreate the crispy top after storing it in the fridge (a critical stuffing factor!), remove the foil for the last 10-15 minutes of reheating; you can also pop it under the broiler for a few minutes.
• Keep the Stuffing Moist. If the stuffing feels dry, add a splash of stock (or even turkey juices) before reheating.

10 servings