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Easy Make-Ahead Sausage and Cornbread Stuffing Recipe

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This easy make-ahead sausage and cornbread stuffing is the result of all those trials, all those slightly disappointing pans, and one very determined home cook. It’s the kind of recipe that makes you wonder why you ever stressed about Thanksgiving sides in the first place.

Ingredients

Scale
  • 8 cups cornbread, cut into 1-inch cubes (about one 9x13 pan of homemade or store-bought cornbread)
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1 pound mild Italian sausage, casings removed
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced (about 1 1/2 cups)
  • 3 celery stalks, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 2 teaspoons fresh sage, chopped (or 1 teaspoon dried sage)
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
  • 1 teaspoon fresh rosemary, chopped (or 1/2 teaspoon dried rosemary)
  • 1 1/2 cups low-sodium chicken broth
  • 1/2 cup heavy cream
  • 2 large eggs, lightly beaten
  • 1 tablespoon unsalted butter, cut into small pieces (for dotting on top before baking)

Instructions

  1. Preheat your oven to 375°F (190°C). Spread the cornbread cubes on a rimmed baking sheet in a single layer. Drizzle with the melted butter and sprinkle with salt and pepper. Toss gently to coat. Bake for 12-15 minutes, stirring halfway through, until the cubes are golden and slightly crispy around the edges. Remove from the oven and let them cool completely.
  2. While the cornbread toasts, heat a large skillet over medium-high heat. Add the Italian sausage, breaking it apart with a wooden spoon as it cooks. Cook for 6-8 minutes until browned and cooked through. Use a slotted spoon to transfer the sausage to a plate, leaving the rendered fat in the skillet.
  3. Add the olive oil to the same skillet with the sausage drippings. Reduce the heat to medium. Add the diced onion and celery, stirring occasionally, for 5-6 minutes until softened and translucent. Add the minced garlic, sage, thyme, and rosemary. Cook for another 1-2 minutes until fragrant. Remove from heat.
  4. In a large mixing bowl, combine the toasted cornbread cubes, cooked sausage, and sautéed vegetable mixture. Toss gently with your hands or a spatula until everything is evenly distributed.
  5. In a separate bowl, whisk together the chicken broth, heavy cream, and beaten eggs until well combined. Pour this mixture evenly over the cornbread and sausage mixture. Gently fold everything together until the liquid is absorbed.
  6. Transfer the mixture to a greased 9×13-inch baking dish. Spread it into an even layer. Dot the top with the small pieces of butter. Cover the dish with aluminum foil and bake at 375°F (190°C) for 25 minutes. Remove the foil and bake for an additional 15-20 minutes until the top is golden brown and crispy. Let it rest for 5-10 minutes before serving.

Notes

Toast the cornbread cubes until golden and crispy before mixing with the liquid to prevent sogginess. Do not overmix to avoid breaking the cubes. Let the stuffing rest for 10 minutes after baking for better texture. For make-ahead, assemble in the baking dish, cover tightly with foil, and refrigerate for up to 2 days. Add 10-15 minutes to covered baking time when baking from cold.

Nutrition

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

Find it online: https://ariaappetite.com/easy-make-ahead-sausage-and-cornbread-stuffing-recipe/