World's Best Cornbread Stuffing
This recipe creates a rich and savory cornbread stuffing, perfect for holiday gatherings. It combines browned Italian sausage with sautéed carrots, celery, and onion, seasoned with fresh sage. Crumbled cornbread muffins are then mixed with eggs and chicken stock before being baked until golden brown and crispy on top, offering a delightful texture contrast.
Equipment
- 1 Large Skillet Preferably oven-safe if adapting for finishing methods.
- 1 2-Quart Oven-Proof Baking Dish Suitable for baking and serving.
- 1 Large Mixing Bowl For combining all stuffing ingredients.
- 1 Spatula or wooden spoon For cooking sausage and vegetables, and initial mixing.
- 1 Paper Towel-Lined Plate For draining excess fat from cooked sausage.
Ingredients
Main
- 2 hot Italian sausages
- 2 tablespoons extra-virgin olive oil
- 1 cup chopped carrot
- 1 cup chopped celery
- 1 cup chopped onion
- Kosher salt
- Freshly ground black pepper
- 1/2 bunch fresh sage leaves chopped
- 4 large corn muffins
- 3 large eggs
- 1/2 cup chicken stock, plus more if needed
- Nonstick cooking spray
Instructions
- Heat the oven to 350 degrees F.
- Remove the casings from the sausages. Heat 1 tablespoon of the olive oil in a skillet over medium-high heat and add the sausage meat. Cook, breaking up the meat into small pieces, until browned and cooked through, about 5 minutes. Drain on a paper towel lined plate and set aside to cool while you cook the vegetables. Wipe out any excess fat from the pan with paper towels.
- Heat 1 tablespoon of oil in the same skillet over medium-high heat. Add the carrots, celery, and onion. Season with salt and pepper and add the sage. Cook until the vegetables are soft, about 10 minutes. Set aside to cool a bit.
- Crumble the corn muffins into a large bowl. Put in the cooled sausage and vegetables. Add the eggs and 1/4 cup chicken stock. Using your hands, mix well adding more stock if the stuffing is too dry. Spray a 2-quart oven-proof baking dish with cooking spray. Put the stuffing into the dish and bake for 45 minutes to 1 hour, or until the top is browned and crispy.
Notes
Ensure your hot Italian sausage is well-browned for maximum flavor depth; the rendered fat will also contribute. When sautéing vegetables, cook them until properly softened, not just translucent, to build a robust aromatic base for the stuffing. The amount of chicken stock can vary depending on the dryness of your cornbread muffins; start with 1/4 cup and add more gradually until the mixture is moist but not soggy, ensuring a perfect texture. For the crispiest top, ensure the baking dish isn't overcrowded, allowing for good air circulation in the oven. Fresh sage is highly recommended over dried for its vibrant, aromatic contribution.