Cornbread Stuffing Recipe

About This Recipe

This made-from-scratch, savory Thanksgiving cornbread stuffing recipe is filled with sage, thyme, and Italian chicken sausage.

Ingredients

• olive oil spray
• 1 cup course yellow cornmeal
• 1 cup all-purpose flour ( or gluten-free flour mix such as Cup 4 cup)
• 3 1/2 teaspoons baking powder
• 1 teaspoon kosher salt
• 1 cup fat-free milk ( or dairy-free milk)
• 3 tablespoon honey
• 3 tablespoons neutral tasting oil such as canola ( or grapeseed)
• 3 large eggs
• 1 tablespoon neutral tasting oil such as canola ( or grapeseed)
• 14 ounces raw sweet chicken sausage (removed from casing)
• 2 large onions (chopped, about 3 cups)
• 3 cups chopped celery (from 6 to 7 ribs)
• 3/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh thyme
• 1/4 cup chopped fresh sage
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon Black pepper (freshly ground)
• 2 1/2 cups reduced-sodium chicken broth
• 2 large eggs (beaten)

Instructions

1. Preheat the oven to 400F. Spray a 9-inch round cake pan generously with oil.
2. In a medium mixing bowl, whisk together the cornmeal, flour, baking powder and 1 teaspoon kosher salt.
3. Make a well in the center of your dry ingredients and add milk, eggs, honey and oil.
4. Stir just until the mixture comes together and there are only a few lumps remaining.
5. Pour the batter into the prepared pan and bake for 22-24 minutes until the top is lightly browned and sides have pulled away from pan; a toothpick inserted into center will come out clean.
6. Once it cools, cube it and set aside. It’s fine to leave it out overnight if making ahead. This makes 9 cups.
7. Preheat oven to 300°F. Spray a 9 x 12 inch baking dish with oil.
8. Place cubed cornbread on a large sheet pan. Bake, gently stirring twice, until lightly toasted and firm, about 35 minutes. Cool completely; transfer to a large bowl. Increase oven to 350F.
9. Heat oil in a large nonstick skillet over medium heat. Add sausage and cook, breaking it up until browned.
10. Add onion, celery and parsley; cook, stirring occasionally, until softened, about 12 minutes.
11. Add thyme, sage, salt and pepper; continue to cook for 5 minutes.
12. Add onion mixture to bowl with beaten eggs and cornbread. Drizzle broth over stuffing mixture; gently toss until evenly moistened.
13. Spoon stuffing into prepared baking dish and bake 350F uncovered for 40 to 45 minutes.