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Savory Cornbread Sausage Stuffing Recipe with Fresh Herbs and Celery for Perfect Holiday Meals

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A flavorful and comforting cornbread sausage stuffing with fresh herbs and celery, perfect for holiday meals or any occasion. This recipe features a moist center with crispy edges and is easy to prepare in about 45 minutes.

Ingredients

Scale
  • 4 cups crumbled cornbread (preferably slightly crumbly, moist like Jiffy or homemade)
  • 1 pound Italian sausage, casings removed (mild or spicy)
  • 1 ½ cups diced celery
  • 1 cup finely chopped yellow onion
  • 2 tablespoons fresh thyme, chopped
  • 2 tablespoons fresh sage, chopped
  • 2 cloves garlic, minced
  • 2 cups low-sodium chicken broth
  • 4 tablespoons unsalted butter
  • 2 large eggs
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Optional: 2 tablespoons chopped fresh parsley

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Crumble 4 cups of day-old cornbread into a large mixing bowl. If freshly baked, let it cool completely and dry out a bit.
  3. Heat 2 tablespoons of butter in a large skillet over medium heat. Add 1 pound of Italian sausage (removed from casings) and cook, breaking it up with a spoon, until browned and cooked through, about 7-8 minutes. Drain excess fat if necessary. Transfer sausage to the bowl with cornbread.
  4. In the same skillet, melt the remaining 2 tablespoons of butter. Add 1 cup chopped yellow onion and 1 ½ cups diced celery. Cook until softened and fragrant, about 5-6 minutes. Add 2 cloves minced garlic and cook for another minute until fragrant. Stir in 2 tablespoons each of chopped thyme and sage, cooking briefly to release their aroma. Transfer the veggie-herb mixture to the cornbread and sausage bowl.
  5. In a separate small bowl, whisk together 2 large eggs and 2 cups low-sodium chicken broth. Season with salt and freshly ground black pepper to taste.
  6. Pour the egg and broth mixture over the cornbread, sausage, and veggies. Gently toss everything together with a wooden spoon, making sure the cornbread soaks up the liquid but isn’t mushy. The mixture should hold together loosely but not be soupy.
  7. Lightly grease a 9×13-inch baking dish with butter or cooking spray. Spread the stuffing evenly in the dish and cover loosely with foil.
  8. Bake covered for 25 minutes. Then remove the foil and bake for an additional 15 minutes, or until the top is golden brown and slightly crispy. For extra crunch, broil for 1-2 minutes at the end, watching closely to avoid burning.
  9. Let the stuffing rest for 5 minutes before serving. Sprinkle chopped fresh parsley on top if desired.

Notes

Use slightly stale cornbread to avoid soggy stuffing. If stuffing is too wet, reduce broth next time or use drier cornbread. For a dairy-free version, substitute butter with olive oil or plant-based alternative. Fresh herbs are preferred over dried for best flavor. Browning the sausage well is essential for flavor development. Let stuffing rest after baking to firm up texture.

Nutrition

Keywords: cornbread stuffing, sausage stuffing, holiday stuffing, savory stuffing, fresh herbs, celery, Thanksgiving side dish, easy stuffing recipe

Find it online: https://islatable.com/savory-cornbread-sausage-stuffing-recipe-with-fresh-herbs-and-celery-for-perfect-holiday-meals/