Perfect Cornbread Stuffing (With Sausage and Apples!)

Cornbread Stuffing Recipe

Cornbread. Stuffing. This is not an “either… or…” scenario. This is the tag team of your dreams. Light, crumbly, and subtly sweet cornbread from scratch PLUS the finest of all Thanksgiving sides. This Cornbread Stuffing Recipe is proof that you can have it all.

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Cornbread stuffing will win over even staunch stuffing skeptics.

I know many who think stuffing is just ho-hum, and I see you. Until I started making stuffing from scratch, I used to feel this way too. If you don’t care for stuffing, it’s because you haven’t found the right recipe yet. Moist, flavorful homemade stuffing—like today’s cornbread stuffing and my wildly delicious Chestnut Stuffing—are game-changers.

The beauty of stuffing is that it’s bread—and everyone loves bread. However! This also makes stuffing a little one-note. Sausage adds texture and lots of flavor, making this Southern cornbread stuffing hearty and satisfying, like classic Sausage Stuffing and Stuffing Muffins.

Savory herbs bring the classic Thanksgiving flavors home, while apples and cranberries add texture, dimension, and a bit of sweetness.

This cornbread stuffing pairs perfectly with turkey, but is equally as delectable on its own. I once paired ours with a bowl of rich Crockpot Butternut Squash Soup, and it was one of our favorite fall dinners to date.

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

Cornmeal. The base of our easy, from-scratch cornbread. I recommend a medium grind to give the stuffing a little texture. (Yes, we love Jalapeño Cornbread and Mexican Cornbread, but we don’t want those flavors in our stuffing!)

Eggs. You put eggs in dressing to keep the stuffing moist and ensure the cornbread holds together when folded with the other ingredients.

Sweet Italian Chicken Sausage. I love the extra pop of flavor that Italian chicken (or turkey) sausage brings to the stuffing. It makes it hearty and a standout. To make cornbread stuffing vegan, use a plant-based sausage and a vegan cornbread recipe.

Onion + Celery. The perfect veggies to add to our cornbread stuffing. They give it complexity and depth.

Dried Cranberries. A chewy and sweet element that adds color, a fun holiday vibe, and an additional dimension.

Apple. I like a tart Granny Smith, but any firm apple will do.

Herbs. While I strongly recommend fresh sage and thyme for the best flavor, if you can’t find them, you can swap them for rubbed sage and dried thyme. Use 1/3 of the amount called for in the recipe. The parsley flakes can also be swapped for 2 tablespoons of finely chopped flat-leaf fresh parsley.

How to Make Cornbread Stuffing

Start the Cornbread. Melt the butter, then let it come to room temperature.

Mix the Wet Ingredients. I use milk and vinegar for a shortcut buttermilk.

Finish the Batter. Whisk together the dry ingredients. Fold in the wet ingredients.

Bake. Bake the cornbread for 16 to 20 minutes at 425 degrees F.

Cube and Toast. This dries the cornbread so it can absorb the flavorful stuffing liquid.

Prep the Mix-Ins. Saute the sausage mixture.

Mix the Sausage and Wet Ingredients. Now we’re ready for the cornbread.

Add the Cornbread. Fold gently.

Finish. Transfer the stuffing to a baking dish, and bake cornbread stuffing for 35 to 40 minutes at 375 degrees F. ENJOY!

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Cornbread Stuffing

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This savory cornbread stuffing with sausage, apple, and herbs will steal the show at your Thanksgiving. It's easy to make ahead too!

Course Side Dish

Cuisine American

Prep Time 1 hour hour

Cook Time 40 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 10 servings

Calories 372kcal

Author Erin Clarke / Well Plated

Ingredients

For the Cornbread:

6 tablespoons unsalted butter1 cup nonfat milk at room temperature1 tablespoons white vinegar or lemon juice1 cup yellow cornmeal (I use medium grind)1 cup white whole wheat flour or all-purpose flour2 teaspoons baking powder½ teaspoon baking soda½ teaspoon kosher salt¼ cup honey2 large eggs at room temperature

For the Stuffing:

2 ½ cups reduced sodium chicken broth2 large eggs1 pound sweet Italian sausage I use chicken or turkey sausage2 tablespoons unsalted butter1 medium yellow onion finely chopped4 stalks celery cut in small dice½ teaspoon kosher salt¼ teaspoon ground black pepper3 garlic cloves minced (about 1 tablespoon)1 Granny smith apple peeled and 1/4- to 1/2-inch diced½ cup dried cranberries2 tablespoons chopped fresh sage or 2 teaspoons rubbed sage1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme1 tablespoon parsley flakes or 1/4 cup finely chopped flat-leaf parsley

Instructions

Bake the cornbread (do this up to 2 days in advance): Place a rack in the center of your oven and preheat the oven to 425 degrees F, with a baking rack on the middle level. Coat an 8×8-inch baking pan with nonstick spray. Melt the butter and let come to room temperature.

In a medium bowl or large measuring cup, stir together the milk and vinegar. Allow it to sit for 5 to 10 minutes, or until the milk has curdled slightly (you can also swap the milk for buttermilk, omit the vinegar, and skip this step). Stir in the honey, eggs, and melted butter.

In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt. Add the wet ingredients and fold gently to combine.

Pour the batter into the prepared pan and smooth the top. Bake for 16 to 20 minutes, until the cornbread is light and golden brown, with a deeper golden brown at the edges. A toothpick inserted into the middle should come out clean. Set aside to cool. Reduce the oven temperature to 300 degrees F.

Once the cornbread is cool, cut it into 1-inch cubes (since the pan of cornbread is thicker than 1 inch, I cut mine into 1-inch cubes from the top, then turn each “row” of cubes on its side and then cut it in half again through the middle). Spread in a single layer on an ungreased or parchment-lined rimmed baking sheet. The cubes can touch, but don’t overlap them (if your pan is too small, divide them onto two pans). Toast in the oven for 15 minutes. Increase the oven temperature to 375 degrees F.

Make the stuffing: Lightly coat a 9×13-inch baking dish with nonstick spray. In a very large bowl, whisk together the eggs and chicken broth.

In a large skillet on the stove, melt the butter over medium heat. Add the onion, celery, salt, and pepper. Cook until the vegetables begin to soften, about 4 minutes. Add the garlic and cook 30 seconds, until fragrant.

Add the sausage to the skillet (if it’s in its casing, you can squeeze them into the skillet directly). Cook, breaking up the meat into crumbles. Add the apple.

Continue cooking until the sausage is cooked through almost completely, about 4 minutes more, then stir in the cranberries, sage, thyme, and parsley.

Remove the pan from the heat and let it cool a few minutes. Pour into the bowl with the broth and eggs, along with any cooking juices.

To the bowl, add the toasted cornbread cubes. With your largest spoon, stir very gently to combine the ingredients. Continue stirring and folding, until everything is evenly moistened.

Spoon into the prepared baking dish. Bake for 35 to 40 minutes, until toasted on top and the center is moist but not overly damp. Serve warm.

Video

Notes

TO STORE: Transfer leftovers to an airtight container and refrigerate for 3 to 4 days.

TO FREEZE: Freeze leftovers in an airtight container or zip-top bag for up to 3 months. Let it thaw in the refrigerator before reheating.
TO REHEAT: Remove it from the refrigerator and let it come to room temperature so it will cook more evenly. Cover the pan with foil, then place it in a 350 degrees F oven and reheat to an internal temperature of 165 degrees F. Depending on how much you’re reheating, this will take about 30 minutes.

FOR A CRISPY TOP:To recreate the crispy top after storing it in the fridge (a critical stuffing factor!), remove the foil for the last 10-15 minutes of reheating; you can also pop it under the broiler for a few minutes.

TO KEEP IT MOIST: If the stuffing feels dry, add a splash of stock (or even turkey juices) before reheating.

Nutrition

Serving: 1(of 8) | Calories: 372kcal | Carbohydrates: 40g | Protein: 14g | Fat: 19g | Saturated Fat: 8g | Monounsaturated Fat: 3g | Cholesterol: 122mg | Potassium: 296mg | Fiber: 4g | Sugar: 16g | Vitamin A: 640IU | Vitamin C: 4mg | Calcium: 111mg | Iron: 2mg

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