Thanksgiving turkey is great and all (and let’s not forget the Thanksgiving pies), but Thanksgiving side dishes are the crown jewels on the table. And whether it’s stuffed into the turkey or served on the side, you absolutely have to make this cornbread stuffing part of your feast. Salty, sweet, savory, crunchy, this stuffing has it all. Plus, it smells incredible as it cooks.
Tell Me About this Cornbread Stuffing
Texture: Light and moist with bite-size pieces of tender sausage, celery, pear or apple, and crunch pecans. I love the playful textures. Flavor: Light and buttery with savory, sweet, and nutty notes. The recipe is a more flavorful version of my classic sausage & herb stuffing, because I use cornbread instead of regular bread as the base. Seriously, it is packed with so many soul-warming herb flavors. Ease: This dish is like 2 short recipes in 1. The cornbread comes first with all the ingredients prepared in a large bowl before being transferred to a baking pan. The stuffing is next and can be made in 3 easy steps. Make it in advance for ease and convenience! Time: 1 hour and 40 minutes to make both the fresh cornbread and the stuffing (plus overnight cooling time for the cornbread). You can shave off 40-45 minutes by using store-bought cornbread.
Spotlight on Some Cornbread Stuffing Ingredients
Cornbread: When it comes to cornbread, you can choose either homemade or store-bought. Use your favorite cornbread recipe or pick up a cornbread mix from the store. I love the super simple cornbread recipe below and urge you to try it, too. It’s just like my regular cornbread recipe. Herbs: Use your favorite dried herbs and spices like parsley, thyme, and sage to brighten up the stuffing and add heaps of flavor. Sausage: This adds savory richness to the dish. For a vegetarian option, replace the sausage with mushrooms or diced butternut squash. You can also use vegetable broth instead of chicken broth. Pear or Apple: The fruit’s sweetness adds a nice contrast to the rich sausage and an additional textural layer. You can also use an apple instead of a pear. Pecans: Pecans add just the right amount of soft crunch. I like to use pecan halves, but they can be replaced with chopped walnuts if you wish. Or leave it nut-free.
Overview: How to Make Cornbread Stuffing (Dressing)
The full printable recipe is below, but let’s walk through it so you understand each step before you get started. Make it Ahead: The cornbread stuffing is best prepared ahead of time, which is great news considering most of us like to prep before the big meal. In fact, it tastes even BETTER when made ahead because the flavors have the chance to settle. Make and store in the refrigerator a few days ahead of time or freeze for up to 3 months. This is just one less thing to worry about before Thanksgiving dinner!
