When the holidays roll around, or really, any time you crave a comforting side dish, nothing quite hits the spot like a good stuffing recipe. But let’s be real, some recipes can feel a bit daunting. Not this one! This Easy Homemade Cornbread Stuffing Recipe is designed to bring incredible flavor to your table without all the fuss. We’re talking fresh herbs, savory sausage, and a truly delightful homemade cornbread base that makes all the difference.

Forget those dry, bland stuffing experiences of the past. This recipe promises a moist, flavorful, and perfectly seasoned dish that’s sure to become a family favorite. Plus, with simple make ahead and freezing instructions, you can get a head start, leaving you more time to enjoy the celebration. Ready to whip up some magic? Let’s get cooking!

Why You’ll Love This Recipe

Honestly, what’s not to love about a truly fantastic cornbread stuffing? This isn’t just any side dish; it’s a star in its own right, bringing a hearty, comforting, and undeniably delicious element to any meal. You’ll quickly see why this particular Simple Stuffing Recipe stands out from the crowd.

For starters, we make our own cornbread from scratch. Now, before you groan, know that it’s super simple and makes all the difference in the world. That slightly sweet, tender cornbread provides the perfect foundation, soaking up all the savory goodness from the broth and seasonings. It creates a texture that’s perfectly moist yet still has those delightful crispy edges we all adore.

Then there’s the flavor profile. We’re talking aromatic fresh herbs like thyme, sage, and parsley, which lend that classic, earthy holiday taste. The mild Italian sausage adds a wonderful depth and savory kick, making this Homemade Cornbread Stuffing feel incredibly substantial and satisfying. If you’re looking for authentic Southern Stuffing Recipes, this one has that heart and soul you crave.

Another huge win for this recipe is its flexibility. Life gets busy, especially around the holidays. This recipe totally gets that! You can prepare the cornbread a day in advance, or even chop your veggies ahead of time. Need to get even further ahead? You can assemble the entire dish and refrigerate it overnight or pop it in the freezer for up to three months. Imagine that: less stress on the big day, but all the homemade flavor. It’s a game changer, really!

This dish is approachable enough for beginners, but flavorful enough to impress even the most seasoned cooks. It’s the kind of recipe that warms your soul and brings everyone to the table. Truly, once you try this Easy Homemade Cornbread Stuffing Recipe, you may never go back to anything else.

Ingredients

Cornbread

• 1 cup (120g) cornmeal (fine or medium ground)
• 1 cup (125g) all purpose flour (spooned and leveled)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 1/2 cup (8 Tbsp; 113g) unsalted butter, melted and slightly cooled
• 1/4 cup (85g) honey
• 1 large egg, at room temperature
• 1 cup (240ml) buttermilk, at room temperature

Stuffing

• 2 and 1/2 cups (600ml) reduced sodium chicken broth
• 2 large eggs
• 1/4 cup (4 Tbsp; 56g) unsalted butter
• 1 cup (130g) diced onion
• 1 and 1/4 cups (160g) sliced celery
• 2 teaspoons chopped fresh thyme leaves (or 1 teaspoon dried)
• 1 Tablespoon chopped fresh sage (or 1 teaspoon dried)
• 1 and 1/2 Tablespoons chopped fresh parsley (or 2 teaspoons dried)
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 pound (454g) uncooked mild Italian sausage
• optional: 1 cup (125g) pecan halves

Step-By-Step Instructions

Step 1: Prepare the Cornbread

First things first, let’s get that cornbread made! Preheat your oven to 375°F (191°C). Grab a large bowl and whisk together all of the cornbread ingredients until just combined. You don’t want to overmix. Pour this delicious batter into a greased 9 inch square baking pan. Bake for 22 to 24 minutes, or until the top is lightly browned and a toothpick inserted comes out clean. Once it’s done, set it aside to cool completely overnight. This is crucial for the best texture in your stuffing recipe. Do not cover it while it cools.

Step 2: Cube and Toast the Cornbread

The next day, preheat your oven to 300°F (149°C). Now, cut your cooled cornbread into 1 inch cubes. You should end up with about 7 to 8 cups of these lovely cubes. Spread them out onto a baking sheet that you’ve lined with parchment paper or a silicone baking mat. Pop them into the oven for about 10 minutes, or until they’re slightly crisp. This toasting step prevents your cornbread stuffing from becoming mushy. Let them cool while you start on the rest of the stuffing. If you’re baking your stuffing on its own later, you can now turn your oven up to 375°F (191°C).

Step 3: Whisk Broth and Eggs

In a very large bowl, whisk together the reduced sodium chicken broth and the two large eggs. This mixture is going to bring all the moisture and richness to your homemade cornbread stuffing. Set this bowl aside for now.

Step 4: Cook Sausage and Vegetables

Time for some savory flavor! Heat the 1/4 cup of unsalted butter in a large skillet over medium high heat. Add the diced onion, sliced celery, fresh thyme, fresh sage, fresh parsley, salt, and freshly ground black pepper. Cook these beautiful vegetables for about 4 minutes, just until they begin to soften and become fragrant. Next, squeeze the mild Italian sausage meat out of its casings directly into the skillet. Use a spoon to break up the sausage into smaller pieces. Continue to cook for about 4 minutes, until the sausage meat is just about cooked through and browned.

Step 5: Combine All Stuffing Ingredients

Carefully pour the cooked sausage mixture, including any delicious liquid from the skillet, into the large bowl with the whisked broth and eggs. Now, add your toasted cornbread cubes and the pecan halves, if you’re using them. Gently, and I mean gently, fold everything together until all the ingredients are well combined and the cornbread has started to soak up some of that liquid. You want to coat everything without completely breaking down the cornbread cubes.

Step 6: Bake the Stuffing

If you’re planning to use this stuffing to stuff a turkey, make sure to allow it to cool completely before stuffing it inside. For baking the stuffing separately, like we’re doing here, spoon the entire mixture into a greased 9×13 inch baking pan. Pop it into your preheated 375°F (191°C) oven and bake for about 40 minutes, or until the top is beautifully browned and a little crisp. This creates that perfect golden crust that everyone loves.

Step 7: Garnish and Serve

Once your Easy Homemade Cornbread Stuffing is out of the oven, if you like, you can garnish it with a sprinkle of fresh herbs. This adds a nice pop of color and extra fresh flavor. Serve it warm and watch it disappear!

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How To Store Leftovers

Leftovers are one of the best parts of a great meal, right? Your Easy Homemade Cornbread Stuffing is no exception. Proper storage ensures you can enjoy that delicious flavor for days to come.

First, make sure the stuffing has cooled completely to room temperature before storing. This is important to prevent moisture buildup, which can make it soggy and encourage bacterial growth. Once cool, transfer any leftover stuffing into an airtight container. You can keep it in the refrigerator for up to 3 to 4 days.

If you’re lucky enough to have a lot of leftovers or want to extend its life even further, freezing is a fantastic option. You can freeze the baked stuffing in an airtight container or a freezer safe bag for up to 2 months. When you’re ready to enjoy it again, simply thaw it overnight in the refrigerator. Before reheating, allow it to come to room temperature on the counter for about 30 minutes. Then, you can reheat it in a 350°F (177°C) oven for 20 to 25 minutes, or until it’s warmed through. Covering it loosely with foil for the first part of reheating can help prevent it from drying out, then remove the foil for the last 5 to 10 minutes to crisp up the top again.

Trust me, having a container of this amazing Homemade Cornbread Stuffing ready to go in the fridge or freezer is a little gift to your future self!

Tips

Making a truly memorable cornbread stuffing is easier than you think, especially with a few helpful pointers. These tips will ensure your Easy Homemade Cornbread Stuffing Recipe turns out perfectly every single time, whether you’re a seasoned cook or just starting out.

Buttermilk is Your Friend: The buttermilk in the cornbread recipe isn’t just for show; it’s essential for that moist, tender crumb. If you find yourself without buttermilk, don’t fret! You can easily make a DIY substitute. Just add 2 teaspoons of fresh lemon juice or white vinegar to a liquid measuring cup, then fill it up to the 1 cup mark with whole milk. Stir it gently and let it sit for about 5 minutes. The milk will curdle slightly, and boom, you have buttermilk. While whole milk is strongly recommended for the richest texture, lower fat or nondairy milk can work in a pinch.

Don’t Skip the Day Old Cornbread: This is a non negotiable step for the best stuffing texture. Cooling the cornbread overnight and then toasting the cubes helps them absorb the liquid without turning into a soggy mess. It’s what gives your stuffing that perfect balance of moist interior and slightly crisp exterior. Plan ahead for this one!

Fresh Herbs Make a Difference: While dried herbs can be used (and are noted in the ingredients), fresh herbs truly elevate the flavor of this stuffing recipe. If you can get your hands on fresh thyme, sage, and parsley, go for it! The vibrant aromatics add an incredible depth and freshness that really sings. If you’re using dried, remember that they are more concentrated, so use about half the amount of fresh herbs.

To Pecans or Not to Pecans: The recipe lists pecan halves as optional, but if you love a little crunch and nutty flavor, I highly recommend including them! They add a wonderful textural contrast and a rich, earthy note that complements the savory sausage and sweet cornbread beautifully. Toast them lightly before adding for even more flavor.

Don’t Overmix: When you’re combining the toasted cornbread cubes with the wet ingredients and sausage mixture, be gentle. You want to fold everything together carefully so the cornbread doesn’t break down too much. The goal is to have distinct, yet well moistened, cornbread pieces throughout your stuffing.

Make Ahead Magic: This Simple Stuffing Recipe is incredibly forgiving and perfect for prepping in advance. You can prepare the cornbread (step 1) a day ahead, and even chop and toast it (step 2) the day before. The onion and celery can also be chopped a day in advance. For ultimate convenience, you can prepare the entire recipe through step 5, cover it tightly, and refrigerate it overnight. Or, if you’re really planning, freeze it for up to 3 months. Just make sure to bring it to room temperature before baking.

By following these tips, you’ll be on your way to a truly phenomenal Homemade Cornbread Stuffing that everyone will rave about!

Conclusion

And there you have it: a truly irresistible Easy Homemade Cornbread Stuffing Recipe that’s sure to become a cherished part of your culinary repertoire. From its tender, flavorful homemade cornbread base to the savory sausage and aromatic fresh herbs, every bite is a celebration of comforting, home style cooking. This isn’t just any side dish; it’s a labor of love made simple, designed to bring warmth and deliciousness to your table.

We walked through each step, from baking that golden cornbread to toasting the cubes and gently folding in all those wonderful flavors. We’ve also covered how to make this recipe work for you, with invaluable tips on making ahead and storing leftovers, ensuring that your culinary efforts are always rewarded, even on the busiest days. Whether you’re preparing for a holiday feast or simply craving a hearty, flavorful dish on a regular weeknight, this Simple Stuffing Recipe delivers every single time.

So go ahead, embrace the joy of cooking from scratch with this fantastic cornbread stuffing. Your taste buds, and your family, will thank you for it. Happy cooking, and even happier eating!

FAQ

Can I make the cornbread ahead of time?

Absolutely! Preparing the cornbread in advance is highly recommended. You can bake it up to 1 day ahead, cool it overnight uncovered, and even cube and toast it a day before you plan to assemble the stuffing. This saves a lot of time on the main cooking day.

What kind of sausage should I use?

This recipe calls for mild Italian sausage, which provides a lovely savory flavor without too much heat. However, if you prefer a little spice, you could certainly use hot Italian sausage. Ground pork sausage also works well if you cannot find Italian sausage.

Do I have to use fresh herbs?

While fresh herbs (thyme, sage, parsley) provide the best flavor and aroma, you can definitely use dried herbs as a substitute. Remember to use half the amount of dried herbs compared to fresh, as dried herbs are more concentrated. For example, use 1 teaspoon of dried thyme instead of 2 teaspoons of fresh.

Can this stuffing be baked inside a turkey?

Yes, it can! If you plan to use this recipe to stuff a turkey, it’s crucial to allow the stuffing mixture to cool completely before stuffing it into the bird. Always ensure the internal temperature of the stuffing reaches 165°F (74°C) for food safety when cooked inside a turkey.

How long can I freeze the stuffing?

You can freeze the assembled, unbaked stuffing for up to 3 months, or the baked stuffing for up to 2 months. Make sure it’s stored in an airtight, freezer safe container. Thaw overnight in the refrigerator before reheating or baking.

What if I don’t have buttermilk?

No problem! You can easily make a homemade buttermilk substitute. Add 2 teaspoons of fresh lemon juice or white vinegar to a liquid measuring cup, then add enough whole milk to reach 1 cup total. Stir and let it sit for 5 minutes before using.

Can I add other vegetables to the stuffing?

Yes, feel free to customize! While onion and celery are staples, you could add diced bell peppers, mushrooms, or even chopped apples for a different twist. Just make sure to sauté any additional vegetables until tender before mixing them into the stuffing base.