Cornbread Stuffing with Sausage – Thanksgiving Stuffing Recipe

The Story Behind Cornbread Stuffing with Sausage

Cornbread Stuffing is the South's great contribution to the Thanksgiving table — a dressing built on the foundation of cornbread, the grain that sustained the American South for centuries. Corn (maize) was the staff of life for indigenous Americans long before European contact, and cornbread itself evolved from Native American preparations of ground corn cooked on hot stones or in ashes. After colonization, cornbread became central to Southern American foodways — baked in cast iron skillets, crumbled into milk, and transformed into the crispy, savory stuffing that graces Southern holiday tables. The addition of sausage — often a spicy or sage-seasoned pork sausage — gives the dressing a rich, meaty backbone, while the naturally sweet, slightly grainy texture of cornbread absorbs the turkey drippings and broth in a way that white bread never quite matches. For Southerners, no Thanksgiving is complete without it.

Time and Servings:

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Servings: 8 servings

Nutrition (per serving):

• Calories: 320 kcal
• Protein: 14g
• Fat: 18g
• Carbohydrates: 30g
• Fiber: 2g

Ingredients:

• 4 cups cornbread, cubed (day-old or slightly stale is best)
• 1 lb Italian sausage, crumbled
• 1 onion, chopped
• 2 celery stalks, chopped
• 1/4 cup fresh parsley, chopped
• 2 cups chicken broth
• 2 tbsp butter

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C).
   • Grease a 9x13-inch baking dish with butter or nonstick spray and set aside.
2. Cook the Sausage and Vegetables:
   • Heat a large skillet over medium heat. Add the crumbled Italian sausage and cook, breaking it apart with a spoon, until browned and cooked through.
   • Add the chopped onion and celery to the skillet and sauté until softened, about 5-7 minutes.
3. Mix the Stuffing:
   • In a large mixing bowl, combine the cooked sausage mixture, 4 cups of cornbread cubes, and 1/4 cup of chopped fresh parsley.
   • Gradually pour in 2 cups of chicken broth, stirring gently to moisten the cornbread without making it soggy.
4. Assemble and Bake:
   • Transfer the stuffing mixture to the prepared baking dish.
   • Dot the top with 2 tbsp of butter for added flavor and a golden crust.
   • Bake in the preheated oven for 30-40 minutes, or until the top is golden brown and the stuffing is heated through.
5. Serve:
   • Remove from the oven and let the stuffing cool slightly before serving.
   • Serve warm as a hearty side dish for your Thanksgiving feast.

Tips for Success:

• For a crispier texture, uncover the stuffing for the last 10 minutes of baking.
• Add a pinch of dried sage or thyme for extra depth of flavor.
• If you prefer a softer stuffing, cover the dish with foil during baking.

Wine, Cocktail, or Drink Pairing:

• Pair this dish with a robust Pinot Noir, a light and fruity Beaujolais, or a refreshing sparkling water with lemon for a balanced meal.