Description

A savory, make-ahead cornbread stuffing loaded with breakfast sausage, fresh sage, and thyme. Perfect for Thanksgiving or any cozy dinner, this dish features a crispy top and a moist, custard-like interior.

Ingredients

Scale

1 ½ pounds homemade or store-bought cornbread, crumbled (about 8 cups)
2 tablespoons olive oil or butter
1 pound ground breakfast sausage
1 large yellow onion, diced (about 1 ½ cups)
3 stalks celery, diced (about 1 cup)
3 cloves garlic, minced
¼ cup fresh sage leaves, chopped
1 tablespoon fresh thyme leaves
2 cups low-sodium chicken broth
½ cup heavy cream or half-and-half
2 large eggs, lightly beaten
1 teaspoon kosher salt
½ teaspoon black pepper
¼ cup chopped fresh parsley for garnish (optional)

Instructions

Preheat oven to 350°F (175°C). Crumble cornbread onto a rimmed baking sheet, drizzle with olive oil or melted butter, and toss to coat. Spread in an even layer and bake for 10-12 minutes, stirring halfway, until dry and lightly golden. Set aside to cool.
While cornbread toasts, heat a large skillet over medium-high heat. Add sausage and cook, breaking it up, until browned and cooked through, about 5-7 minutes. Transfer sausage to a bowl, leaving 2 tablespoons drippings in the pan.
Add diced onion and celery to the pan. Sauté for 4-5 minutes until softened. Add garlic, sage, and thyme; cook 1 minute more. Remove from heat.
In a large mixing bowl, combine toasted cornbread crumbs, cooked sausage, and sautéed vegetables. Toss gently to distribute.
In a small bowl, whisk together chicken broth, heavy cream, eggs, salt, and pepper until smooth.
Pour liquid mixture over cornbread mixture. Fold gently until liquid is absorbed and mixture is evenly moist (not soupy).
Transfer to a greased 9×13-inch baking dish. If baking immediately, cover with foil and bake at 350°F for 25 minutes. Remove foil and bake 20-25 minutes more until top is golden and crispy. If making ahead, cover and refrigerate up to 24 hours; let sit at room temperature 20 minutes before baking, then bake as directed (add 10-15 minutes to covered baking time).
Let stuffing rest 5 minutes before serving. Garnish with parsley if desired.

Notes

Toasting the cornbread is crucial to prevent a soggy stuffing. Use fresh sage for best flavor. For a vegetarian version, substitute mushrooms for sausage and use vegetable broth. Leftovers keep in the fridge for up to 4 days; reheat in the oven with a splash of broth.

Prep Time: 30 minutes
Cook Time: 45 minutes
Category: Side Dish
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 385
Sugar: 8
Sodium: 680
Fat: 22
Saturated Fat: 8
Carbohydrates: 32
Fiber: 3
Protein: 14

Keywords: cornbread stuffing, sausage stuffing, make-ahead stuffing, Thanksgiving side, holiday stuffing, sage stuffing