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Best Savory Sausage Cornbread Stuffing with Sage Recipe

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This savory sausage cornbread stuffing with sage is moist, flavorful, and perfect for holidays. The combination of crispy cornbread, savory sausage, and fragrant sage creates a crowd-pleasing side dish that will steal the spotlight from the turkey.

Ingredients

Scale
  • 8 cups cornbread, cubed and dried
  • 1 pound breakfast sausage, casings removed
  • 4 tablespoons unsalted butter, plus more for greasing
  • 1 large yellow onion, diced
  • 3 ribs celery, diced
  • 3 tablespoons fresh sage, finely chopped
  • 1 tablespoon fresh thyme, leaves stripped from stems
  • 2 cups low-sodium chicken broth
  • 2 large eggs, beaten
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ cup dried cranberries (optional)
  • ½ cup toasted pecans, chopped (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
  2. Toast the cornbread: Spread the cubed cornbread on a large baking sheet in a single layer. Bake for 10-12 minutes, stirring halfway through, until the edges are golden and the cubes feel dry to the touch. Let cool.
  3. Brown the sausage: Heat a large skillet over medium-high heat. Add the sausage, breaking it up with a wooden spoon as it cooks. Let it get deeply browned, about 6-8 minutes. Use a slotted spoon to transfer it to a plate, leaving the rendered fat in the skillet.
  4. Sauté the vegetables: Reduce heat to medium. Add the butter to the skillet with the sausage fat. Once melted, add the diced onion and celery. Cook, stirring occasionally, until the onion is translucent and the celery is tender, about 5-7 minutes. Add the fresh sage and thyme, and cook for another minute until fragrant.
  5. Combine the base: In a large mixing bowl, combine the toasted cornbread, cooked sausage, and sautéed vegetables. Toss gently. If using dried cranberries or pecans, add them now.
  6. Make the custard: In a separate bowl, whisk together the chicken broth, beaten eggs, salt, and pepper. Pour this mixture over the cornbread mixture slowly, stirring as you go. The stuffing should look moist but not soupy.
  7. Transfer to the baking dish: Spoon the mixture into the prepared dish, spreading it into an even layer. Do not pack it down too firmly.
  8. Bake: Place the dish in the preheated oven and bake for 30-35 minutes, until the top is golden brown and crispy. For extra crunch, broil for the last 2 minutes, watching closely.
  9. Rest and serve: Let the stuffing rest for 5-10 minutes before serving. Serve warm, garnished with fresh sage leaves if desired.

Notes

Dry the cornbread thoroughly to prevent gummy stuffing. Brown the sausage well for maximum flavor. Use cold broth to avoid cooking the eggs prematurely. Let the stuffing rest after baking for easier serving. Can be assembled a day ahead and refrigerated; add 10-15 minutes to baking time if starting from cold.

Nutrition

Keywords: sausage cornbread stuffing, sage stuffing, Thanksgiving stuffing, holiday side dish, savory stuffing, cornbread dressing

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