Soulful Southern Cornbread Stuffing

This cornbread stuffing recipe is a Southern comfort food dream! Sausage, sweet cornbread, and herbs – Thanksgiving never tasted so good. Get the family recipe!

Alright, let's dive into the world of soulful southern cornbread stuffing . ever feel like thanksgiving dinner is missing that "oomph"? this recipe answers that craving.

We are talking about a flavor explosion thanks to a moist cornbread base, savory sausage, and aromatic veggies.

Cornbread Stuffing: A Southern Staple

This cornbread stuffing recipe is more than just a side dish; it's a hug on a plate. originating from southern kitchens, it's a cherished dish during thanksgiving and holiday gatherings.

It's considered a traditional stuffing recipe that's been passed down through generations. it's got a medium difficulty level (we're talking about a 2 hour and 15 minutes total) and yields about 8-10 servings.

It's perfect for sharing, or for keeping all to yourself (no judgement here!).

Why This Cornbread Stuffing Recipe Rocks

Honestly, this stuffing is packed with goodness. besides tasting absolutely divine, it offers a decent fiber boost from the cornmeal and vegetables.

Serving this cornbread stuffing at your thanksgiving feast makes it special for some reason. it's the kind of dish that sparks conversations and creates memories.

Plus, its savoury flavour profile appeals to every palate!

Gluten Free Stuffing? Let's Tweak it.

Want to make it gluten free stuffing ? easy peasy! just swap out the all-purpose flour in the cornbread with your favourite gluten free bread stuffing recipes mix.

Also ensure your chicken broth is certified gluten-free. this makes it a fantastic vegan gluten free stuffing thanksgiving option if you are using a vegan sausage and vegetable broth.

Now everyone can enjoy this thanksgiving classic, especially because gluten free stuffing thanksgiving cornbread dressing is the way to go!.

Next Up: Ingredients!

So, what makes this cornbread stuffing recipes extra special and a real treat?

Let's get to the good stuff: the ingredient list. Don't worry, it's not as scary as it looks. In the next section, we are going to talk about it.

Alright, let's dive into what you'll need to whip up this soulful southern cornbread stuffing . trust me, even if your kitchen skills are more "nailed it" than "michelin star," you can totally nail this.

Ingredients & Equipment

You know, thanksgiving's right around the corner, and everyone's scrambling for the best stuffing recipes for thanksgiving . forget the boring bread cubes! we're making something special.

I once tried to make stuffing with stale sourdough... disaster! this recipe is miles better.

Main Ingredients

Let's break down what we need. Measurements are key, darlings!

• For the Cornbread:

  • All-purpose flour: 1 cup (125g) . Just the regular stuff.
  • Yellow cornmeal, medium-grind: 1 cup (160g) . Go for a decent quality, the cheap stuff can taste like cardboard, honestly.
  • Granulated sugar: 1/4 cup (50g) . Just a touch of sweetness.
  • Baking powder: 1 tablespoon . Makes it rise nice and fluffy.
  • Baking soda: 1/2 teaspoon . Helps with browning.
  • Salt: 1/2 teaspoon . Essential for flavor.
  • Buttermilk: 1 cup (240ml) . It's what gives the cornbread that tangy goodness.
  • Vegetable oil: 1/4 cup (60ml) . Any neutral oil works.
  • Large egg: 1 .

• For the Stuffing:

  • Breakfast sausage, removed from casing: 1 pound (450g) . I like a spicy Italian sausage for a kick.
  • Yellow onion, finely chopped: 1 large (about 1 1/2 cups) .
  • Celery stalks, finely chopped: 2 (about 1 cup) .
  • Red bell pepper, finely chopped: 1 (about 1 cup) .
  • Garlic, minced: 4 cloves .
  • Chicken broth: 1/2 cup (120ml) , plus more if needed. Low sodium is always a good idea.
  • Fresh parsley, chopped: 1/4 cup (5g) .
  • Fresh sage, chopped: 2 tablespoons (3g) .
  • Dried thyme: 1 teaspoon .
  • Black pepper: 1/2 teaspoon .
  • Cayenne pepper: 1/4 teaspoon (optional) . Just a pinch if you like it spicy.
  • Unsalted butter, melted: 1/2 cup (115g, 1 stick) .
  • Large eggs, lightly beaten: 2 .

Seasoning Notes

Now, the fun part: the flavor bombs! The essential thing here is the thyme and sage combo. This smells like Thanksgiving! Don't be shy!

This recipe works amazing with Cornbread Stuffing Gluten Free . Make sure to use Gluten Free Stuffing ingredients

Equipment Needed

You don't need fancy gadgets for this. Basic kitchen stuff will do the trick.

• 9x13 inch baking dish. Standard size.
• Large skillet or Dutch oven. For cooking the sausage and veggies.
• Mixing bowls. A few different sizes.
• Whisk. For the cornbread batter.
• Wooden spoon or spatula. For stirring everything together.

Honestly, I think this cornbread stuffing is going to be a hit at your next gathering. It's a twist on the traditional stuffing recipe that everyone will love.

Alright, let's talk cornbread stuffing . honestly, thanksgiving just isn't thanksgiving without it, right? but not all stuffing is created equal.

I'm gonna share my recipe for soulful southern cornbread stuffing. it's got that sweet and savory thing going on that'll make your tastebuds sing.

Prep Like a Pro: Mise en Place for Stuffing Success

Essential mise en place is key. chop all your veggies before you even think about turning on the hob. gotta have that onion, celery, and bell pepper ready to roll.

Get your herbs chopped too. this recipe ain't some fancy pants thing. it's proper cornbread stuffing ! for time-saving organization, make the cornbread the day before.

Seriously, it saves so much time and effort. plus, day-old cornbread soaks up the flavors better. trust me on this one.

Cornbread Stuffing Step-by-Step: Southern Comfort in Every Bite

1. First, preheat your oven to 350° F ( 175° C) .
2. Brown 1 pound (450g) of breakfast sausage in a pan. Drain off any excess grease. Nobody wants greasy stuffing!
3. Sauté the onion, celery, and bell pepper until soft. About 5- 7 minutes should do it.
4. In a big bowl, mix the sausage, veggies, and crumbled cornbread, about 1 cup (160g) . Add ½ cup (120ml) of chicken broth, herbs, and seasonings.
5. Pour ½ cup (115g, 1 stick) of melted butter and 2 lightly beaten eggs over the mixture. Gently combine.
6. Pour into a greased 9x13 inch baking dish.
7. Bake for 45- 55 minutes . The top should be golden brown.
8. Let it rest for 10 minutes before serving.

Cornbread Stuffing Pro Tips: Level Up Your Stuffing Game

Use day-old cornbread. gluten free bread stuffing recipes often call for this technique to help with sogginess. also, don't overmix the ingredients.

It'll make your stuffing tough and chewy, nobody wants that. this is not a traditional stuffing recipe. a common mistake is adding too much broth.

Start with less and add more as needed. you want it moist, not soggy. gluten free stuffing thanksgiving cornbread dressing requires careful attention to moisture levels.

For a vegan gluten free stuffing thanksgiving option, swap out the sausage for sautéed mushrooms and use vegetable broth. there are loads of great cornbread stuffing gluten free variations out there too.

Now you have an easy stuffing recipes for thanksgiving with sausage cornbread dressing! you can also adapt these cornbread stuffing recipes.

This recipe is amazing with Gluten Free Stuffing . Oh my gosh!. That's it, folks! You've got this. Happy cooking!

Alright, let's dive into some crucial recipe notes for this soulful southern cornbread stuffing . honestly, these are the bits that’ll take your dish from "meh" to "oh my gosh!".

We'll talk serving, storage, all that jazz.

Recipe Notes for Next-Level Stuffing

Time to elevate that cornbread stuffing recipes . Let's get started.

Plating Perfection

This isn't just food, it's art! think rustic charm when serving your cornbread stuffing . a big, warm scoop on a plate beside your turkey looks fantastic.

Garnish with a sprig of fresh parsley or sage for a pop of color.

For sides, you can't go wrong with classic cranberry sauce. think about a green bean casserole or some creamy mashed potatoes.

These really complements the traditional stuffing recipe . for drinks? iced tea, sweet tea or a light, crisp white wine works a treat.

Storage Savvy

So, you've got leftovers, lucky you! This stuffing recipes for thanksgiving keeps well.

• Refrigeration: Pop any leftover stuffing in an airtight container and it'll be grand in the fridge for 3-4 days. No worries there!
• Freezing: Yep, you can freeze it! Store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating: Gently reheat in the oven at 350° F ( 175° C) covered with foil to keep it moist. You can also microwave it. Add a splash of chicken broth if it seems a bit dry.

Mix it Up, Buttercup

Feeling adventurous? Let's tweak things!

• Gluten-Free Goodness: For gluten free stuffing , make sure you use a gluten free bread stuffing recipes base. Plus, always double-check that your chicken broth is gluten free stuffing thanksgiving cornbread dressing . A vegan gluten free stuffing thanksgiving can be made by using dairy-free butter and plant-based sausage substitute!
• Seasonal Swaps: Autumnal apples or roasted butternut squash can add a delightful twist. In the spring, try adding some fresh asparagus or peas.

Nutrition Nuggets

Alright, quick and dirty on the nutrition. Remember this is just an estimate for the cornbread stuffing gluten free :

• Calories: Roughly 400-450 per serving
• Benefits: It's got fiber from the vegetables and some protein from the sausage!

Honestly? It's comfort food, so enjoy it in moderation and savour every bite!

So there you have it. A few simple notes to make your cornbread stuffing sing. Don't be afraid to experiment, and most importantly, have fun in the kitchen! You got this!

Frequently Asked Questions

My cornbread stuffing turned out soggy! What did I do wrong?

Soggy stuffing is a classic kitchen conundrum! The most likely culprit is too much moisture. Using day-old cornbread is key, as it's drier and absorbs liquid better. Also, be careful not to overdo it with the chicken broth – add just enough to moisten the stuffing without making it soupy. Think Goldilocks - not too wet, not too dry, just right!

Can I make cornbread stuffing ahead of time?

Absolutely! Making the stuffing ahead of time is a great way to save time on Thanksgiving Day (or any day you're feeling a bit Nigella Lawson-esque). You can assemble the stuffing up to 24 hours in advance, cover it tightly, and refrigerate it. Add about 15-20 minutes to the baking time to ensure it's heated through. Just make sure the internal temperature reaches 165°F (74°C).

What are some fun variations I can try with this cornbread stuffing recipe?

Get creative! For a sweeter twist, add dried cranberries and chopped pecans. If you're feeling adventurous, try adding some cooked, crumbled bacon or Andouille sausage for a smoky kick. You can also adjust the herbs to your liking – rosemary and marjoram are lovely additions. Consider it a blank canvas for your culinary masterpiece!

How long will leftover cornbread stuffing last, and what's the best way to store it?

Leftover cornbread stuffing will keep in the refrigerator for 3-4 days. Store it in an airtight container to prevent it from drying out. To reheat, you can microwave individual portions or bake the entire batch in a 350°F (175°C) oven until heated through. A little extra chicken broth drizzled on top before reheating can help restore moisture.

Is there a healthier way to make this cornbread stuffing?

You bet! You can lighten things up by using turkey sausage instead of pork sausage. Using less butter and increasing the amount of vegetables will also reduce the fat content. Whole wheat cornbread can be used for additional fiber. Consider this your permission slip to tweak the recipe to fit your dietary needs!

Can I use stuffing mix instead of cornbread in this recipe?

While technically you could swap out the cornbread for stuffing mix, it wouldn't be cornbread stuffing anymore, would it? The cornbread provides the distinct flavor and texture that defines this dish. If you're short on time, you can use pre-made cornbread from the bakery, but really, the homemade stuff is worth the extra effort. It's like comparing a proper cuppa to instant coffee – no comparison, really!

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