|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 27g||35%|
|Saturated Fat 7g||33%|
|Total Carbohydrate 20g||7%|
|Dietary Fiber 2g||9%|
|Total Sugars 6g|
|Vitamin C 9mg||44%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A flavorful pan of cornbread and sausage stuffing can quickly become the star of a family meal or holiday spread. In this recipe, a homemade cornbread is prepared in a hot cast iron skillet, so the bread comes out of the oven already nice and crisp, which is ideal for using in stuffing—there is no reason to wait for the bread to become stale or to toast the cubes in the oven. Celery, onion, parsley, poultry seasoning, and sage combine with flavorful pork sausage and the crisp cornbread to make a stuffing that pairs nicely with a variety of dishes, like roasted turkey, meatloaf, pork loin, or even chicken breasts.
2/3 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup buttermilk
4 tablespoons vegetable oil, divided
1 (12-ounce) package ground pork sausage
2 cups chopped celery
1 cup finely chopped onion
1/4 cup chopped fresh parsley
1 teaspoon poultry seasoning
1/2 teaspoon dried sage
1 cup chicken broth
1 egg, lightly beaten
Steps to Make It
Gather the ingredients. Preheat oven to 425 F.
Make the Cornbread
In a large bowl, combine the cornmeal, baking powder, salt, and baking soda.
Mix in the buttermilk, egg, and 2 tablespoons of the vegetable oil. Stir until thoroughly combined.
Pour the remaining 2 tablespoons of vegetable oil into the bottom of a 9-inch cast iron skillet. Heat the skillet in the oven for 10 minutes.
Carefully pour the batter into the hot skillet (the hot oil may splatter). Bake for 20 to 25 minutes or until golden brown.
Let cool for a few minutes and turn out onto a cutting board. Cut the cornbread into cubes and set aside.
Cook the Sausage Mixture
Preheat the oven to 325 F. Saute the sausage, celery, and onions in a large skillet over medium-high heat for 8 to 10 minutes, or until the sausage is thoroughly cooked.
Drain the sausage mixture, then spoon into a large mixing bowl. Add the cubed cornbread, fresh parsley, poultry seasoning, and dried sage. Gently toss to combine.
Add the chicken broth and beaten egg. Carefully mix until just combined.
Bake the Stuffing
Lightly grease a medium (2-quart) casserole dish and add the stuffing mixture.
Cover with a tight-fitting lid or aluminum foil and bake for 35 minutes. Uncover and bake for 10 minutes more or until heated through.
Serve warm at your next family dinner or holiday gathering and enjoy.
- If you want to get ahead, the cornbread can be prepared up to 2 days in advance and stored in an airtight container until ready to use.
- Don't be tempted to use a fluffy cornbread recipe from a mix; it is too soft to be suitable for making stuffing.
- You can alter the taste of the stuffing depending on the type of sausage you use, from a milder country sausage to a spicy Italian sausage.
Stuffing vs. Dressing
There is much debate on the terms stuffing and dressing. Which name is used often depends on where you live and what term your family used growing up. Technically, stuffing is defined as a mixture that is stuffed inside another food (traditionally poultry) prior to cooking, whereas dressing is cooked in a pan outside of any roast. Sometimes these two terms are used interchangeably.