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Best Make-Ahead Sausage and Cornbread Stuffing Recipe

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This make-ahead sausage and cornbread stuffing is the ultimate holiday side dish. It’s moist, flavorful, and can be assembled up to 24 hours in advance, making your Thanksgiving or Friendsgiving stress-free.

Ingredients

Scale
  • 1 ½ cups yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ¼ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 ½ cups buttermilk
  • ¼ cup unsalted butter, melted (plus extra for greasing)
  • 1 pound ground breakfast sausage (mild or sage variety)
  • 4 tablespoons unsalted butter
  • 2 cups yellow onion, diced (about 1 large onion)
  • 1 ½ cups celery, diced (about 3–4 stalks)
  • 3 cloves garlic, minced
  • 2 teaspoons dried sage (or 1 tablespoon fresh, chopped)
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ½ teaspoon black pepper
  • ½ teaspoon salt (adjust based on sausage saltiness)
  • 2 cups low-sodium chicken broth (or turkey broth)
  • 2 large eggs, lightly beaten
  • ¼ cup fresh parsley, chopped (for garnish)

Instructions

  1. Preheat oven to 400°F (200°C). Grease a 9-inch square baking pan or 8-inch cast iron skillet with butter.
  2. In a large bowl, whisk together cornmeal, flour, baking powder, salt, and sugar.
  3. In a separate bowl, whisk eggs, buttermilk, and melted butter until smooth.
  4. Pour wet ingredients into dry ingredients and stir with a wooden spoon until just combined. Do not overmix.
  5. Pour batter into prepared pan and spread evenly. Bake for 20-25 minutes until golden brown and a toothpick inserted in center comes out clean.
  6. Let cornbread cool completely in pan on a wire rack.
  7. Once cool, cut cornbread into 1-inch cubes (about 6-7 cups).
  8. Spread cubes on a large rimmed baking sheet in a single layer. Bake at 350°F (175°C) for 10-12 minutes, stirring halfway, until dry and lightly golden. Let cool completely.
  9. In a large skillet over medium-high heat, cook ground sausage for 5-7 minutes until browned. Transfer to a plate with a slotted spoon, leaving about 1 tablespoon drippings in pan.
  10. Reduce heat to medium. Add 4 tablespoons butter to pan. Once melted, add diced onion and celery. Sauté for 6-8 minutes until softened and translucent.
  11. Add minced garlic, dried sage, thyme, rosemary, black pepper, and salt. Stir and cook for 1 minute until fragrant. Remove from heat and let cool slightly.
  12. In a very large mixing bowl, combine toasted cornbread cubes and cooked sausage.
  13. Add cooked vegetable mixture and toss gently with a spatula to distribute evenly.
  14. In a small bowl, whisk together chicken broth and beaten eggs until smooth.
  15. Pour broth mixture over cornbread mixture. Fold gently with a spatula until combined. Mixture should be moist but not soupy.
  16. Transfer stuffing to a greased 9×13-inch baking dish and spread evenly.
  17. For immediate baking: Cover tightly with foil and bake at 350°F (175°C) for 30 minutes. Remove foil and bake 15-20 minutes more until top is golden and crispy.
  18. For make-ahead: Cover with foil and refrigerate up to 24 hours. When ready to bake, add 10-15 minutes to covered baking time (40-45 minutes total covered), then remove foil and bake 15-20 minutes until golden and heated through.
  19. Let stuffing rest for 5-10 minutes before serving. Garnish with fresh parsley.

Notes

Toasting the cornbread cubes is essential for texture. Use low-sodium broth to control saltiness. Let refrigerated stuffing sit at room temperature for 20 minutes before baking for even cooking. For a vegetarian version, substitute sausage with sautéed mushrooms and walnuts, and use vegetable broth.

Nutrition

Keywords: stuffing, cornbread stuffing, sausage stuffing, make-ahead stuffing, Thanksgiving stuffing, holiday side dish

Find it online: https://vexifood.com/best-make-ahead-sausage-and-cornbread-stuffing-recipe/