This cornbread stuffing is a crowd-pleasing side for any holiday. With toasted cornbread cubes, vegetables, herbs and sausage it has unbelievable texture and flavor.
1-1/2cupscornmealbe sure it's gluten-free, I like Arrowhead Mills
3tablespoonssugar
1 1/2tablespoonsbaking powder
1 1/2teaspoonssalt
1stick1/2 cup, melted
For the Stuffing:
2lbsbulk pork sausageI use breakfast sausage
1large onionor 2 medium , diced
4celery ribsdiced
6tablespoonsunsalted butterdivided
4garlic cloveschopped
1/4cupfinely chopped fresh herb blendI use equal parts thyme, rosemary and sage
4large eggs
1cupwhole milk
2cupslow-sodium chicken broth
2tablespoonscornstarch
1/2teaspoonsalt
Instructions
For the Cornbread:
Preheat the oven to 350°F Lightly grease a 9x13-inch baking pan with cooking spray.
In a medium bowl, whisk together the eggs and milk until evenly combined. Set aside. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
Add the milk mixture and the melted butter to the dry ingredients stir smooth. Working quickly, spread the batter into the prepared pan. It is normal for the batter to puff up from the baking powder activating.
Bake until lightly golden around the edges and set, about 30 minutes. Cool in the pan until cool enough to handle, 20 to 30 minutes.
Preheat the oven to 250F. Turn out the cornbread onto a cutting board. Slice into 1-inch cubes. Line a baking sheet with a baking mat and spread the cubes on the sheet evenly. bake until lightly toasted, about 1 hour. You can start on the sausage mixture during this time. Cool the cornbread on the baking sheet, about 15 minutes.
While the cornbread toasts, make the sausage mixture...
In a large pan over medium-high heat, cook the sausage. Stir and break apart with a wooden spoon, until no longer pink, about 5-10 minutes.
Reduce the heat to medium and add the onions, celery, and 3 tablespoons of the butter to the pan. Cook the vegetable mixture until completely softened, 10-12 minutes. Add the garlic and herbs and cook 1 minute more.
Whisk together the stock and cornstarch and pour into the pan. Cook for 3-5 minutes until simmering. Transfer the vegetable mixture to the bowl with the sausage and mix to combine.
Mix it all together then bake...
In another measuring cup or bowl, whisk together the eggs, milk and salt. Add the dried cornbread cubes to the sausage and vegetable mixture. Pour over the milk/egg mixture then fold the mixture together with a large rubber spatula, being careful not to break up the cornbread too much. Let the mixture sit for 10 minutes, carefully stirring every 3-4 minutes.
Preheat the oven to 350°F and set an oven rack in the middle position. Grease a 9x13-inch baking pan with butter or nonstick cooking spray. Transfer the soaked cornbread mixture to the prepared pan. Dot the top of the stuffing with the remaining 3 tablespoons of butter. Bake until golden brown and crisp, about 35 minutes. Serve warm and enjoy!
Video
Notes
VARIATION IDEA: You can use a small loaf of gluten-free bread in place of half the cornbread for a stuffing with a lighter texture. Ingredient Notes
Gluten-Free Flour: I like to use a high-quality 1:1 gluten-free baking flour. This is my favorite brand.
Milk/Butter: You can easily swap in almond milk and vegan butter to keep this dish dairy-free.
Sausage: You can use any kind of bulk pork sausage. I usually use breakfast sausage. You can even use hot sausage.
Butter: For the stuffing - you’ll use 1/2 in the sausage mixture and half to dot the top of the casserole before baking so it turns golden brown.
Herbs: I like to use a combination of fresh thyme, rosemary and sage. Any fresh herbs will work.
Make-Ahead Instructions
The cornbread can be made and 1-2 days in advance. Instead of toasting in the oven, cut the cornbread into cubes and let it dry out on the countertop overnight.
The sausage/stock mixture can also be made in advance and refrigerated before mixing with the cornbread cubes. You’ll want to reheat the mixture in the microwave for 1-2 minutes so it is warm before mixing with the cornbread.