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Savory Cornbread Stuffing with Sausage and Sage

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A compromise between sweet and savory traditions, this stuffing features homemade salty cornbread soaked in a rich broth with browned sausage, fresh sage, and onions. It offers a crispy top and soft, flavorful interior.

Ingredients

Scale
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 cup buttermilk
  • 4 tbsp unsalted butter, melted
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 lb pork sausage
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 1/4 cup fresh sage, chopped
  • 2–3 cups chicken or turkey broth
  • 2 stalks celery, diced
  • 1 tsp fresh thyme
  • 2 tbsp butter, melted (for topping)
  • 1/4 cup parmesan cheese, optional

Instructions

  1. Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
  2. In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk eggs, buttermilk, and melted butter. Pour wet ingredients into dry ingredients and stir until just combined.
  4. Pour batter into the baking dish and bake for 20-25 minutes until a toothpick comes out clean. Let cool completely.
  5. Crumble the cooled cornbread into bite-sized chunks.
  6. Heat a large skillet over medium-high heat. Brown the sausage, breaking it up with a wooden spoon, until crispy. Remove or push to the side.
  7. Add diced onion and celery to the pan; cook for 5 minutes until softened. Add garlic and fresh sage in the last minute.
  8. Return sausage to the pan and let cool slightly. Pour this mixture over the crumbled cornbread in a large mixing bowl.
  9. Pour in 2 cups of broth and stir gently. Add more broth if needed; the mixture should look damp, not swimming.
  10. Transfer to the 9×13 baking dish. Drizzle with melted butter.
  11. Bake at 350°F (175°C) for 25-30 minutes until the top is golden and crispy.
  12. Let rest for 10 minutes before serving.

Notes

Use warm broth to help the bread absorb it faster. Ensure the cornbread is completely cool before adding the hot sausage mixture to prevent mushiness. If the top browns too quickly, cover loosely with aluminum foil. For a vegetarian version, swap sausage for mushrooms and walnuts and use vegetable broth.

Nutrition

Keywords: cornbread stuffing, sausage stuffing, sage stuffing, Thanksgiving side dish, savory cornbread, holiday cooking, comfort food

Find it online: https://cheerycrisp.com/savory-cornbread-stuffing-with-sausage-and-sage-7-easy-steps/