Cornbread and Sausage Stuffing
Are you ready for Thanksgiving yet? I feel like no matter how much I prepare ahead of time, I still have a million things to do in the few days leading up to Thanksgiving. That said, I’ll direct your attention to my Thanksgiving recipe roundup from last year to help you put the finishing touches on your menu. In addition, and even though I have a couple of stuffing recipes on the blog already, today I’m posting the recipe for the stuffing I made last year. Made with homemade cornbread adapted from this recipe from Gourmet, it has become my all-time favorite stuffing. And, although I wasn’t able to take photos during the cooking process since I made this dish on Thanksgiving day last year and things were hectic in the kitchen, the good news is that it’s pretty foolproof. I baked the cornbread a couple days in advance, and the rest was easily done on Thanksgiving day. I hope you enjoy it as much as we all did! And in case you think I’d leave you hanging for dessert, not to worry – I’ll be back soon with a delicious pie for dessert!
For the cornbread (adapted from here):
- 2 cups flour
- 2 Tbsp baking powder
- 1 tsp salt
- 2 cups yellow cornmeal
- 1/3 cup sugar
- 2 cups milk
- 2 eggs
- 2 sticks butter, softened
For the stuffing:
- 3 links Italian sausage (I used a hot variety)
- 1 cup carrots, diced
- 2 stalks celery, diced
- 1/2 cup onion, diced
- 1 1/2 cup turkey or chicken stock
- 1 egg
To make the cornbread, preheat the oven to 400 degrees and spray a 9×9″ baking dish with cooking spray. In a large bowl, whisk together the flour, baking powder, salt, cornmeal, and sugar.
In a smaller bowl, whisk together the milk and eggs. Using a stand or electric mixer, beat the softened butter into the flour mixture. Then, beat in the egg mixture, just until combined.
Spoon the batter into the prepared pan.
Bake 45-50 minutes or until a toothpick inserted in the center comes out clean.
Let cool completely before cutting into cubes for crumbling.
To make the stuffing, preheat the oven to 350 degrees and spray a 9×13″ baking dish with cooking spray. Remove the sausage from its casing and in a medium sauce pan, cook until browned. Transfer to a paper towel-lined bowl. Add the vegetables to the skillet, adding olive oil if needed to coat, and saute until tender, about 5 minutes.
In a large bowl, toss together the cooked sausage, vegetables, and crumbled cornbread (you won’t use the whole pan, just add as much as you prefer). In a small bowl or measuring cup, whisk together the broth and egg. Pour it over the top of the mixture and stir to combine, and then spoon the stuffing into the prepared pan. Cover with aluminum foil and bake 30 minutes or until lightly browned. Serve immediately.
Categories: soups, salads, & sides