Easy Cornbread and Sourdough Stuffing with Sausage and Herbs

Our usual Sunday roast chicken dinner is back on the menu, accompanied by one of my favorite sides—stuffing. Can I hear a woot woot?

My love affair with stuffing started early with my Gram’s recipe. As a kid, her stuffing was what dreams were made of—absolutely amazing! But growing up, stuffing was always reserved for Thanksgiving and a few other major holidays.

Why reserve it just for the holidays? It’s a satisfying dish that’s perfect for the colder months. Truth be told, I’m one of those people who enjoy the stuffing even more than the turkey on Thanksgiving Day.

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So today, let’s treat ourselves to my Cornbread and Sourdough Stuffing with Sausage, and Fresh Herbs.

A Few Cook’s Notes:

• I used a combination of thyme and parsley for this recipe, but I’ve often added a tablespoon of freshly chopped sage leaves for an earthy touch.
• If you’re not a fan of red onion, feel free to substitute yellow onion. I prefer my onion in larger chunks, but you can finely chop it if you like.
• I combine the eggs with the fresh herbs, heavy cream, and some of the chicken broth, then toss it with the bread cubes. I drizzle the remaining chicken broth over the stuffing before baking to ensure even moisture.

The slightly sweet, crumbly cornbread paired with the tangy sourdough makes this stuffing stand out from traditional recipes. The savory sausage, red onion, and fresh herbs elevate it to stellar status. Honestly, it’s a meal in itself!

To keep things simple, I used my favorite box mix for the cornbread in today’s recipe. Feel free to make it from scratch or grab your favorite store-bought version.

Let’s bring this stuffing to the table for more than just holiday dinners. It’s comfort food done right. Enjoy!

How to Make Cornbread and Sourdough Stuffing with Sausage and Herbs

Prepare the Ingredients

1. Preheat your oven to 375°F (190°C). Spray a 9×13-inch (23×33 cm) baking dish with nonstick cooking spray. Set it aside.
2. Cut the cornbread and sourdough into 1-inch cubes. For best results, use slightly stale bread to avoid soggy stuffing.

Cook the Sausage

1. Heat a large skillet over medium-high heat.
2. Add the Italian sausage, breaking it into medium chunks with a wooden spoon. Cook until browned and no longer pink, about 7-9 minutes.
3. Use a slotted spoon to transfer the sausage to a large mixing bowl, leaving the rendered fat in the skillet.

Sauté the Vegetables

1. Melt 1/2 cup of butter in the same skillet over medium heat.
2. Add the chopped celery, red onion, salt, and pepper. Cook for 5-7 minutes until the vegetables are softened and translucent.
3. Add the garlic and cook for 1 additional minute.
4. Remove the vegetable mixture from the skillet and add it to the bowl with the sausage and bread cubes.

Combine the Ingredients

1. In a medium bowl, whisk together 1 cup of chicken broth, heavy cream, eggs, parsley, and thyme.
2. Pour this mixture over the sausage and bread mixture. Gently toss until evenly combined.

Assemble the Stuffing

1. Pour the mixture into the prepared baking dish.
2. Drizzle the remaining 1/2 cup of chicken broth over the top to ensure moisture.

Bake the Stuffing

1. Cover the dish tightly with aluminum foil and bake for 30 minutes.
2. Remove the foil and bake uncovered for an additional 30 minutes, or until the top is golden brown and bubbling.

Serve and Enjoy

1. Let the stuffing rest for 10 minutes before serving. This allows the flavors to settle and makes it easier to portion.

Tips for Success:

• Choosing Bread: Use slightly stale or toasted bread for better texture. If your bread is fresh, dry it out by placing cubes in a 300°F (150°C) oven for 10-15 minutes.
• Flavor Boost: Browning the sausage well adds a deep, savory flavor. Don’t skip this step!
• Mixing: Gently toss the ingredients to avoid breaking the bread cubes too much.
• Prevent Sogginess: Evenly drizzle the broth to avoid overly wet spots.

Optional Additions:

• Add chopped apples or dried cranberries for a hint of sweetness.
• Sprinkle with Parmesan cheese before baking for a cheesy crust.

Cornbread and Sourdough Stuffing with Sausage and Fresh Herbs

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 12 reviews

• Author: Mary Ann Dwyer
• Total Time: 1 hour 20 minutes
• Yield: 8-10 servings 1x

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Description

This cornbread and sourdough stuffing with sausage, red onion and fresh herbs is perfect for your holiday table, but will be a popular side dish for any Sunday family dinner throughout the cold months.

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Ingredients

Units USM Scale 1x2x3x

1 lb (450 g) sweet Italian sausage, casings removed

5 cups (375 g) cornbread, cut into 1-inch cubes

5 cups (375 g) sourdough bread, cut into 1-inch cubes

1 1/2 cups (150 g) celery, chopped (about 3 stalks)

1 1/2 cups (150 g) red onion, roughly chopped

2 tsp coarse salt

2 tsp freshly ground black pepper

3 garlic cloves, chopped

4 large eggs

1/2 cup (30 g) flat-leaf parsley, finely chopped

2 tsp fresh thyme leaves, picked

1/2 cup (113 g) salted butter

1 1/2 cups (355 ml) chicken broth

1 cup (240 ml) heavy cream

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Instructions

Prepare the Ingredients

1. Preheat your oven to 375°F (190°C). Spray a 9×13-inch (23×33 cm) baking dish with nonstick cooking spray. Set it aside.
2. Cut the cornbread and sourdough into 1-inch cubes. For best results, use slightly stale bread to avoid soggy stuffing.

Cook the Sausage

1. Heat a large skillet over medium-high heat.
2. Add the Italian sausage, breaking it into medium chunks with a wooden spoon. Cook until browned and no longer pink, about 7-9 minutes.
3. Use a slotted spoon to transfer the sausage to a large mixing bowl, leaving the rendered fat in the skillet.

Sauté the Vegetables

1. Melt 1/2 cup of butter in the same skillet over medium heat.
2. Add the chopped celery, red onion, salt, and pepper. Cook for 5-7 minutes until the vegetables are softened and translucent.
3. Add the garlic and cook for 1 additional minute.
4. Remove the vegetable mixture from the skillet and add it to the bowl with the sausage and bread cubes.

Combine the Ingredients

1. In a medium bowl, whisk together 1 cup of chicken broth, heavy cream, eggs, parsley, and thyme.
2. Pour this mixture over the sausage and bread mixture. Gently toss until evenly combined.

Assemble the Stuffing

1. Pour the mixture into the prepared baking dish.
2. Drizzle the remaining 1/2 cup of chicken broth over the top to ensure moisture.

Bake the Stuffing

1. Cover the dish tightly with aluminum foil and bake for 30 minutes.
2. Remove the foil and bake uncovered for an additional 30 minutes, or until the top is golden brown and bubbling.

Serve and Enjoy

1. Let the stuffing rest for 10 minutes before serving. This allows the flavors to settle and makes it easier to portion.

Notes

Tips for Success:

Choosing Bread: Use slightly stale or toasted bread for better texture. If your bread is fresh, dry it out by placing cubes in a 300°F (150°C) oven for 10-15 minutes.

Flavor Boost: Browning the sausage well adds a deep, savory flavor. Don’t skip this step!

Mixing: Gently toss the ingredients to avoid breaking the bread cubes too much.

Prevent Sogginess: Evenly drizzle the broth to avoid overly wet spots.

Optional Additions:

Add chopped apples or dried cranberries for a hint of sweetness.

Sprinkle with Parmesan cheese before baking for a cheesy crust.

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Category: Side Dish
• Method: Oven Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cup
• Calories: 310
• Sugar: 3g
• Sodium: 520mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 23g
• Fiber: 2g
• Protein: 11g
• Cholesterol: 75mg