Can’t decide what sides to bring to Thanksgiving dinner? Look no more! This cornbread sausage stuffing is THE perfect accompaniment to your main Thanksgiving entree! So what makes this stuffing unique? Well, not only does it use sweet and buttery cornbread, but it also uses maple breakfast sausages. It has a great balance of sweet and savory, and can be filling all on its own!
I use store-bought cornbread to simplify this stuffing recipe. However, make sure you leave them on the counter for at least a day to dry. If you’re in a hurry, or if you forgot to that you needed at least a day to prep, you can dry them in the oven. Chop them (as called for in the recipe) into 1- to 1.5-inch cubes, place them on a baking sheet, and bake for 15 minutes at 350 degrees. This should get your cornbread to the dryness level it needs to be for this recipe.
Tools you’ll need
2 lbs or 32 oz dry, day-old cornbread* 12 oz maple breakfast sausages, chopped 1 large onion, chopped 4 cloves of garlic, minced 4 stalks of celery, chopped 1/4 cup unsalted butter 2 eggs 2 1/2 cups chicken stock 1 tbsp fresh thyme, chopped 1 tbsp fresh rosemary, chopped 1/4 cup fresh parsley, chopped pinch of salt 1/2 tsp pepper
- Preheat your oven to 425 degrees.
- Chop your day-old cornbread* into 1- to 1.5-inch cubes and put in a large mixing bowl.
- In a hot pan, melt your butter and brown your roughly-chopped maple sausages. Once your sausages are browned, add in the chopped onion and celery. Cook the veggies with the sausage until the onions are translucent. Then, add the minced garlic, thyme, and rosemary and cook for another minute.
- In a medium bowl, whisk your eggs with the chicken stock, chopped parsley, salt and pepper until the liquid mixture is fairly homogenous.
- Toss the cooked sausages and veggies with the cornbread in the bowl. Then, pour the egg stock mixture and carefully make sure everything is well coated.
- Transfer the cornbread sausage stuffing to a 9-in x 13-in baking dish, using a spoon to ensure the stuffing is fairly evenly placed. Bake for 30-35 minutes. Enjoy!
*If your cornbread is not dry enough, you can dry them out in the oven (after chopping) at 350 degrees for 15 minutes.