Herb-Infused Cornbread and Sausage Stuffing

Recipe Collection: Dinner

Herb-Infused Cornbread and Sausage Stuffing elevates your holiday gatherings with a mouthwatering American classic. This non-vegetarian dish combines the rich flavors of fresh herbs, tender vegetables, and hearty sausage, creating a perfect balance of taste and texture. Ideal for Thanksgiving or any festive occasion, this stuffing is sure to impress your guests and keep them coming back for more.

With its versatile flavor profile, it pairs beautifully with roasted meats or can be enjoyed on its own. Easily accessible through the easyChef Pro App, you can find personalized recipe recommendations, AI-powered pantry tracking, and a smart shopping list to streamline your meal prep. Select this recipe today, organize your ingredients, and follow our step-by-step guide to create a memorable dish for your next celebration!

Overview

This Herb-Infused Cornbread and Sausage Stuffing is a luxurious twist on a classic holiday favorite. With a perfect balance of flavors from fresh herbs, tender vegetables, and rich sausage, this dish is sure to be the star of your festive table. The cornbread base adds a delightful texture, while the aromatic herbs elevate the dish to a gourmet level. Perfect for Thanksgiving or any special occasion, this dressing will leave your guests asking for seconds.

Diet Type

Non-Vegetarian

Allergies

Gluten, Dairy, Eggs

Cuisine

American

Serving Size: 16

Cooking Time: 120 minutes

Ingredients

• 1 7.5 Ounces (oz) package dry cornbread mix
• 0.33 Cup milk
• 1 Large egg
• 1 Cup butter, melted
• 2 Medium onions, minced
• 6 Stalks celery, minced
• 1 Medium green bell pepper, minced
• 1 Pound (lb) pork sausage, ground
• 16 Slices white bread, torn
• 2 Teaspoons (tsp) dried sage
• 1 Teaspoon (tsp) dried thyme
• 1 Teaspoon (tsp) poultry seasoning
• 1 Teaspoon (tsp) salt
• 0.5 Teaspoon (tsp) black pepper, ground
• 0.5 Cup fresh parsley, minced
• 4 Cups chicken stock
• 2 Large eggs

Steps

1. Preheat the oven to 400°F (200°C). Grease an 8-inch square baking pan.
2. Prepare the cornbread by combining the cornbread mix, milk, and egg in a small bowl. Stir until well blended and pour the batter into the prepared baking pan.
3. Bake the cornbread in the preheated oven until golden brown, about 15 to 19 minutes. Remove from the oven and let cool. Lower the oven temperature to 325°F (165°C).
4. While the cornbread is baking, melt the butter in a large skillet over medium heat. Add the onions, celery, and bell pepper, cooking until tender but not browned. Remove from heat and set aside.
5. In another large skillet, cook the sausage over medium-high heat until evenly browned. Remove from heat and set aside.
6. Crumble the cooled cornbread into a food processor. Add the torn bread pieces and pulse until crumbly. Transfer the mixture to a large bowl.
7. Add the sage, thyme, poultry seasoning, salt, and pepper to the cornbread mixture. Mix in the parsley, cooked vegetables, and sausage with its pan drippings.
8. Stir in the chicken stock and eggs until the mixture is well combined and slightly mushy.
9. Grease a 9x13-inch baking pan and fill it with the cornbread dressing mixture.
10. Bake in the preheated oven for 1 hour, until the top is golden and the dressing is set.

Enjoy your homemade Herb-Infused Cornbread and Sausage Stuffing!