Cornbread and Sourdough Stuffing with Sausage and Fresh Herbs

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This Cornbread and Sourdough Stuffing with Sausage, Red Onion and Fresh Herbs screams fall comfort food!

Fall is in full swing my friends.

The air is getting crisper, the leaves are beginning to turn, pumpkins are popping up, and comfort food dishes are on the menu once again.

Our usual Sunday roast chicken dinner is back on the menu with one of my favorite sides….stuffing. Can I hear a woot woot?!

My love affair with stuffing started early on with my Gram’s. As a kid my Gram’s stuffing was what dreams were made of. It was amazing!

But growing up, stuffing was always reserved for Thanksgiving day and a few other major holidays.

But why reserve it for just the holidays? It’s a satisfying dish that’s perfect for the fall and winter months. I’m one of those people who enjoy the stuffing even more than the turkey on Thanksgiving day, truth be told!

So today, let’s stuff ourselves with my Cornbread and Sourdough Stuffing with Sausage, Red Onion and Fresh Herbs.

A Few Cook’s Notes for Cornbread and Sourdough Stuffing with Sausage, Red Onion and Fresh Herbs Recipe:

I used a combination of thyme and parsley for the recipe, but I’ve often added a tablespoon of fresh chopped sage leaves.

If you’re not a fan of red onion, feel free to substitute yellow onion. I like my onion in larger chunks, but you can also finely chop.

I combine the eggs with the fresh herbs, heavy cream and some of the chicken broth and toss with the bread cube mixture. I drizzle the remainder of the chicken broth over the stuffing before baking.

The combination of the slightly sweet, crumbly cornbread with the sourdough is what makes this stuffing a bit different from traditional stuffing. And the addition of the savory sausage, red onion and fresh herbs up this side dish to stellar status. It’s a meal in itself.

In light of making things easy, I used my favorite box mix for the cornbread in today’s recipe. Feel free to make it homemade or grab your favorite store-bought.

And y’all know the eggs I’m using for this recipe right? My favorite, Eggland’s Best® eggs. If I’m going to enjoy comfort food, I want to lessen the guilt of that extra little helping by using eggs with less saturated fat and calories than ordinary eggs, so Eggland’s Best® is always the right choice.

Let’s bring this stuffing to the table for more than just Thanksgiving dinner this fall season friends! It’s fall comfort food done right! Enjoy!

Just click the link HERE to grab the recipe!


Mary Ann Dwyer

Hello, my name is Mary Ann Dwyer and I am the blogger behind The Beach House Kitchen. I grew up my entire life lucky enough to spend summers at the Jersey Shore. I entertain from Memorial Day to Labor Day and love every minute of it. My fondest memories are from times spent there enjoying meals with family and friends and this blog is my way of sharing it with you.

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