Cornbread Stuffing Wellplated Com

I came to stuffing late in life. I know many who think stuffing is just ho-hum, and I see you. Until I started making stuffing from scratch, I used to feel this way too. Now that I’ve experienced stuffing for the totally satisfying, well rounded, and straight-up delectable, next-level carb fest that it can be, I say to you with confidence: if you don’t care for stuffing, it’s because you haven’t found the right recipe yet. Or, you’ve only eaten stuffing from a box. Stuffing should never ever be bland, dry, or something you can generally resist piling extra servings of onto your plate. Stuffing can be the crown jewel of Thanksgiving sides when the right ingredients are used. You need layers of flavor and texture that can stand proudly on their own. I’d put today’s cornbread stuffing (and my wildly delicious Chestnut Stuffing) on that level!

A Stuffing Like None Other

This sausage cornbread stuffing is bursting with classic fall flavors, but with the yum factor cranked way up.

Sausage makes it hearty and satisfying (like in these Stuffing Muffins).The apples and cranberries add texture and dimension.Savory herbs bring the classic Thanksgiving flavors home.

This cornbread stuffing pairs perfectly with turkey, but is equally as delectable on its own. I first paired ours with a bowl of rich Crockpot Butternut Squash Soup, and it was one of our favorite fall dinners to date.

A Note on Cornbread

The backbone of this easy cornbread stuffing is the most delicious homemade cornbread from scratch.

Stuffing refers to when the recipe is stuffed and cooked inside the poultry cavity.Dressing is used when it is cooked in a separate pan outside of the poultry cavity.

Thus, technically this recipe is for cornbread dressing, but since I grew up using the term “stuffing” to encompass both forms of preparations, I’ll do that here too. (We could debate this; or we could agree to disagree and help ourselves to extra helpings. I prefer the second idea. I hope you do too.) If you thought cornbread was only for chili, like this Jalapeño Cornbread or Mexican Cornbread, think again. If you haven’t tried stuffing made with cornbread before, it is nothing short of fantastic. The specs of cornmeal give the stuffing a wonderful texture, and the flavor of the cornbread itself while slightly unexpected (in a refreshing way), fits right in at the table. The cornbread recipe I’m using here is simple. It has a touch of honey to let the flavors of the stuffing shine, and it is fast and impressive enough to be TOTALLY worth the effort. You don’t even need to dirty a mixer. To get your cornbread fix with a simple side, try these Cornbread Muffins. I’ve seen various iterations of Southern cornbread stuffing (like the cornbread stuffing recipe from the Pioneer Woman) call for half cornbread and half regular bread in the stuffing. After testing it both ways, I prefer using entirely cornbread. If you are using a different cornbread recipe, be sure to bake it in an 8×8 or 9×9-inch pan so you end up with the correct number of cubes; I’d also suggest choosing a recipe that doesn’t have too many extras so that the flavors of the stuffing itself can shine. The cornbread is moist on the inside, gets toasted bits on the outside, and the texture of a coarser grain is a standout. The plain bread felt like a distraction. Plus, there’s so much delicious variation in the stuffing ingredients already, you don’t need to add more and complicate the recipe.

How to Make Cornbread Stuffing from Scratch

Making cornbread stuffing without a mix takes a little extra effort BUT, that effort is minimal and the payoff is maximal. Instead, this easy cornbread stuffing calls for cutting the cornbread into cubes, then toasting it for a few minutes in the oven to dry the outsides. I like this approach, because it gives you the best control over the results (and doesn’t take as much advance planning). The holidays are the right time to slow down and find more quality time with family and friends. And few things show them your love more than cooking from scratch. Plus, the taste difference when using a cornbread mix recipe cannot compare to cornbread made from scratch!

The Ingredients

Cornmeal. The base of our easy, from-scratch cornbread. I recommend a medium grind to give the stuffing a little texture. (Wondering if you can use a mix instead? See Substitution Tip below).

Eggs. You put eggs in dressing to help hold everything together, keep the stuffing moist, and ensure the cornbread holds together when folded with the other ingredients.Sweet Italian Chicken Sausage. I love the extra pop of flavor that Italian chicken (or turkey) sausage brings to the stuffing. It makes it hearty and a standout.Onion + Celery. The perfect veggies to add to our cornbread stuffing. They give it complexity and are building blocks.Dried Cranberries. A chewy and sweet element that adds color, a fun holiday vibe, and an additional dimension. Herbs. Fresh sage and thyme are masters of quintessential holiday flavors. I also added some parsley flakes.

Apple. Make sure you choose one that’s firm and tart, so it holds up well in cooking and adds delicious flavor. A Granny Smith apple would work fantastically here.

The Directions

Make Ahead Tips

Get ahead on your Thanksgiving menu with these make ahead stuffing tips!

Jiffy cornbread stuffing or a different cornbread mix that bakes in an 8×8 or 9×9-inch pan is a perfectly fine substitute. Be sure to cube and toast the baked cornbread as the recipe states.I do not recommend Pepperidge Farm cornbread stuffing (or any brand that has the cubes already baked and cut), as the amount of liquid you need will be different, and I’m unsure of the results.

The parsley flakes can also be swapped for 2 tablespoons of finely chopped flat-leaf fresh parsley.

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. Saute the onion, celery, sausage, and apples in the skillet (Steps 7-9 of the recipe below) 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.)

Recommended Tools to Make Cornbread Stuffing

Mixing Bowls. A variety of sizes that are easy to store and clean. Baking Dish. You’ll find yourself using this dish on repeat. Large Skillet. Great for sautéeing, browning, and so much more.

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.