Let’s talk about Thanksgiving. It’s a time for family, gratitude, and of course, incredible food. When you think of the holiday table, what comes to mind? Turkey, mashed potatoes, and absolutely, stuffing. Finding great Stuffing Recipes Thanksgiving guests will remember is key.
If you’re looking to switch things up from the usual boxed mix, you’ve come to the right place. This cornbread and chicken sausage stuffing is filled with savory flavor and has a wonderful texture. It’s a standout dish that feels special but is surprisingly simple to put together.
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Why You’ll Love This Recipe
Honestly, what’s not to love? This recipe strikes a beautiful balance. The cornbread provides a slightly sweet, crumbly base that soaks up all the delicious flavors. It’s a real treat compared to plain bread stuffing.
The chicken sausage adds a savory, meaty element that makes it feel so satisfying. Combined with the classic trio of onion, celery, and sage, it just tastes like the holidays. It is one of my favorite Thanksgiving Food Ideas.
Plus, this is one of those fantastic Oven Stuffing Recipes that bakes separately from the bird. This means you get those amazing crispy golden brown edges that everyone fights over. It also ensures the stuffing is cooked safely and evenly every single time.
It’s also incredibly forgiving. You don’t need to be a professional chef to get this right. The steps are straightforward, and the result is a dish that tastes like you spent all day in the kitchen. It’s a perfect addition to your list of Thanksgiving Side Dishes.
Ingredients
Here is what you will need to gather. Having everything ready before you start makes the whole process feel much smoother. It’s a simple list with a big flavor payoff.
- 1 pound fresh chicken sausage, casings removed, crumbled
- Optional: giblets, diced
- 1 large onion, finely chopped (about 2 cups)
- 3 celery stalks, finely chopped (about 1 ½ cups)
- Kosher salt and freshly ground pepper
- 2 pounds prepared cornbread, cut into ¾ inch cubes (about 12 cups)
- 3 tablespoons finely chopped fresh sage
- 3 large eggs, lightly beaten
- 1 cup low sodium chicken broth
Step By Step Instructions
Ready to create some magic? Let’s walk through this together. Follow these simple steps for one of the best stuffing recipes you’ll ever make.
Step 1: Preheat Oven And Cook The Sausage
First things first, let’s get that oven going. Preheat it to 350°F so it’s ready when you are. Now, grab a large nonstick skillet. Place it over medium high heat.
Add your crumbled chicken sausage to the hot pan. If you’re using giblets, toss them in now too. You’ll want to stir it often with a spoon. The goal is to get it nicely browned and cooked all the way through. This should take about 5 to 8 minutes.
Once it’s cooked, use a slotted spoon to transfer the sausage to a very large bowl. Leave the flavorful drippings in the skillet. We’ll use those in a minute.
Step 2: Cook The Onions And Celery
Now, add your chopped onion and celery directly into that same skillet. Pour in about a quarter cup of water. This helps to deglaze the pan. Reduce the heat to medium.
Use a wooden spoon to gently scrape up any of those browned bits from the bottom. That’s where so much flavor is hiding. Cook the vegetables until they become soft and fragrant, which usually takes about 10 minutes.
Don’t forget to season them generously with kosher salt and freshly ground pepper. Once they’re soft, add them to the large bowl with the cooked chicken sausage.
Step 3: Combine The Main Ingredients
It’s time to bring everything together. In that large bowl containing the sausage and vegetables, add your cornbread cubes. Sprinkle in the finely chopped fresh sage. Pour in the lightly beaten eggs as well.
This is where your wonderful Stuffing Recipes Thanksgiving dreams start to become reality. The mixture will look colorful and smell amazing already.
Step 4: Add The Broth
Next, pour your chicken broth into a small saucepan and bring it to a simmer over medium heat. You don’t need it to boil, just to get it nice and warm.
Carefully pour about half a cup of the warm broth over the stuffing mixture. Use a large spoon or your hands to gently toss everything together. Be gentle here. The cornbread is delicate and will start to break down into smaller pieces, which is what we want.
The goal is for the stuffing to feel moist, but not soaking wet. If it still seems a bit dry, add more broth a little at a time, up to the full cup. You might not need all of it.
Step 5: Bake To Golden Perfection
Grab a 9 by 13 inch baking pan. Spoon the stuffing mixture into the pan, filling it all the way to the top. This is one of those Oven Stuffing Recipes that gets a fantastic crust.
Place the pan in your preheated oven. Bake for about 45 minutes. You’ll know it’s ready when the top is a beautiful golden brown color and the edges are slightly crispy. The whole house will smell incredible.
How To Store Leftovers
If you happen to have any leftovers, which is a big if, storing them is easy. First, let the stuffing cool completely to room temperature. This is an important step to prevent it from getting soggy.
Once cooled, place the stuffing in an airtight container. You can store it in the refrigerator for up to four days. To reheat, you can use the microwave for a quick warm up or place it back in the oven at 350°F until heated through for a crispier top.
Tips
Want to make this dish even better? Here are a few little tips. For the best texture, use day old cornbread. Drier cornbread absorbs the broth and flavors much better without turning mushy.
Feel free to customize. You can use spicy Italian sausage for a little kick or a sweet apple chicken sausage for a different flavor profile. Adding sautéed mushrooms or dried cranberries can also bring some new dimensions to your stuffing recipes.
To save time on the big day, you can prepare the components ahead. Cook the sausage and vegetables a day in advance and store them in the fridge. Cube the cornbread too. Then, on Thanksgiving, just combine everything and bake. This makes managing your Thanksgiving Side Dishes so much easier.
Conclusion
And there you have it. A delicious, savory cornbread and chicken sausage stuffing that is sure to be a star on your holiday table. This is more than just a recipe; it’s a way to create new memories and carry on traditions.
This is one of my go to Stuffing Recipes Thanksgiving would not be complete without. It’s a reliable and flavorful choice that proves homemade is always worth the effort. I hope you and your family enjoy it as much as we do.
FAQ
Can I Use A Different Type Of Bread?
Absolutely. While cornbread gives it a unique flavor, you could substitute it with a sturdy white bread or sourdough. Just make sure the bread is stale or toasted so it can hold its shape and absorb the liquid properly.
Is It Possible To Make This Recipe Ahead Of Time?
Yes, this is a great recipe to prepare in advance. You can assemble the entire stuffing, cover it, and refrigerate it for up to 24 hours before baking. You may need to add a few extra minutes to the baking time since it will be starting cold from the fridge.
What Can I Use Instead Of Chicken Sausage?
Pork sausage is a classic and wonderful substitute. You can use mild, hot, or sage flavored pork sausage depending on your preference. For a vegetarian option, you can use a plant based sausage crumble and switch to vegetable broth.
How Do I Know When The Stuffing Is Done?
The visual cue is a golden brown and crispy top. For food safety, especially since it contains eggs, the center of the stuffing should reach an internal temperature of 165°F. You can check this with an instant read thermometer for peace of mind.
Cornbread and Chicken Sausage Stuffing
This savory cornbread and chicken sausage stuffing is a standout dish that feels special but is surprisingly simple to put together, making it a perfect Thanksgiving side.
Requirements
Ingredients
Instructions
- Preheat oven to 350°F. In a large Nonstick Frying Pan over medium-high heat, add crumbled chicken sausage (and optional giblets). Stir often until browned and cooked through, about 5-8 minutes. Transfer sausage to a very large bowl, leaving drippings in the skillet.
- Add chopped onion and celery to the same skillet with 1/4 cup water. Reduce heat to medium. Scrape up browned bits with a wooden spoon. Cook until vegetables are soft, about 10 minutes. Season generously with kosher salt and freshly ground pepper. Add vegetables to the bowl with sausage.
- In the large bowl with sausage and vegetables, add cornbread cubes, finely chopped fresh sage, and lightly beaten eggs. Gently toss to combine.
- Pour chicken broth into a small saucepan and bring to a simmer over medium heat. Carefully pour about 1/2 cup of warm broth over the stuffing mixture. Gently toss with a large spoon or hands. Add more broth, a little at a time, up to the full cup, until moist but not soaking wet.
- Spoon the stuffing mixture into a 9×13 Inch Baking Pan. Bake for about 45 minutes, until the top is golden brown and the edges are slightly crispy.
Notes
For the best texture, use day-old cornbread. Drier cornbread absorbs broth and flavors better without turning mushy.
Customize by using spicy Italian sausage for a kick or sweet apple chicken sausage for a different flavor. Adding sautéed mushrooms or dried cranberries can also bring new dimensions.
To save time, prepare components ahead: Cook sausage and vegetables a day in advance, and cube the cornbread. Combine and bake on Thanksgiving.
Store cooled leftovers in an airtight container in the refrigerator for up to four days. Reheat in the microwave or oven at 350°F until heated through.
For food safety, the center of the stuffing should reach an internal temperature of 165°F. You can check this with a Digital Food Thermometer for peace of mind.
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