Italian Sausage Cornbread Stuffing - a flavorful recipe that's perfect for #Thanksgiving!

Can you believe it’s already almost time for Thanksgiving? This year is just flying by at warp speed. I feel like it was only yesterday that I was running through strawberry fields in California. But no, that was summer and now here I am bundled up in a sweatshirt planning our Thanksgiving menu. 

This might be sacrilegious to some but I’ve never really been into turkey. I mean, it’s fine but I don’t get excited about it. For me, the best part of Thanksgiving dinner is all of the dishes that surround the turkey. Mashed potatoes. Sweet potatoes. Cranberry relish. Green bean casserole. Rich, fabulous gravy. Stuffing. And let’s not forget dessert. All more exciting than turkey. This year one of the many dishes I’ve created is an Italian sausage cornbread stuffing recipe. It’s both savory and sweet and tastes amazing when mixed with everything else on the Thanksgiving dinner plate (and I know I’m not the only one mixing everything together with each bite)! Even the turkey!

Italian Sausage Cornbread Stuffing
 
Prep time
Cook time
Total time
 
Author:
Serves: 7
Ingredients
  • 6 cups cornbread (your favorite recipe), cut into 1-inch pieces
  • 1 tablespoon extra virgin olive oil
  • 12 ounces pre-cooked mild Italian sausage, sliced
  • 1 large yellow onion, diced (approximately 2 cups)
  • 2 ribs celery, diced
  • ½ tablespoon fresh thyme leaves
  • 1 tablespoon fresh sage leaves, chopped finely
  • 2 cloves garlic, minced
  • ½ teaspoon sea salt
  • ½ teaspoon fresh ground black pepper
  • 1½ cups chicken stock, preferably homemade
  • 1 cup half and half (or 50% whole milk + 50% cream)
  • 1 egg
Instructions
  1. Preheat the oven to 275 degrees F. Distribute the diced cornbread evenly on a baking sheet and allow it to dry out in the oven for 45-50 minutes. Place in a large bowl and set aside.
  2. In a large skillet, heat the olive oil over medium heat and add the sausage. Cook for several minutes, allowing the pieces to caramelize. Once they are nicely browned, move them to a paper towel-lined plate and set aside. Drain some but not all of the fat from the pan and then add the diced onion and celery with a pinch of salt. The liquid from the vegetables should help loosen up any brown bits on the bottom of the pan; stir those in with the vegetables. Cook for several minutes on medium heat until the onions are slightly caramelized. Add the garlic, thyme and sage and cook for another minute before removing from the heat. Stir in the salt and pepper.
  3. Whisk together the chicken stock, half and half and egg. Pour the mixture over the cornbread. Add the sausage as well as the vegetable mixture and fold the ingredients together. Cover with plastic wrap and allow the ingredients to chill in the refrigerator for one hour.
  4. Preheat the oven to 400 degrees F. Grease a 9x9 inch baking dish and distribute the stuffing ingredients evenly. Bake for 45-50 minutes, until the top is golden brown.

 

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  • http://tramplingrose.com Rachel

    I’m with ya on turkey…I’d rather have nothing but the sides. I make turkey anyway, because my husband and son like it. I will say, though, I like it better as leftovers…I came up with a couple dishes last year that incorporated the leftover turkey, and I liked them a lot better than the main dish. Go figure!

  • http://www.becauseilikechocolate.com Mallory @ Because I Like Chocolate

    I used to be into turkey – before I became vegetarian that is! I love eating cranberry sauce on its own though!

  • http://allspiceandnutmeg.com Norma | Allspice and Nutmeg

    I agree. I so like the sides better. Stuffing with sausage is one of my favorite sides!

  • http://bragnbutter.wordpress.com Tobi @ brag & butter

    Hey Jennifer! Thanks for this recipe, it sounds delicious. I’m a bout to host my first ever Thanksgiving feast this year – in Germany of all places – including my first ever roast turkey. Your stuffing is as of now part of it.

  • Shannon O’Donnell

    I thought I had the stuffing recipe for this year picked out already…changed my mind! This looks so delicious!

  • meg

    I love the sides more too.

  • http://ny-foodgasm.blogspot.com Sophia @ NY Foodgasm

    LOVE your twist on stuffing, YUMMMM! Gorgeous too!

  • http://www.thecomfortofcooking.com Georgia @ The Comfort of Cooking

    Oh wow! This stuffing would definitely be a scrumptious hit at my Thanksgiving table. The sides are the real star, after all. Thanks for the wonderful giveaway, too!

  • http://sugarthumb.wordpress.com/ Trisha

    I adore stuffing! this looks amazing! x

  • http://www.thebeautifulbalance.com Christina @ The Beautiful Balance

    I love the sides. Because I don’t eat meat, my deal with my family is that they have to bring the meat and anything meat related and I will make all of the sides and desserts :)

  • Karen D

    Wish you didn’t include so many Instagram entries. That requires a smart phone, which not only don’t I have, but can’t afford.

    • https://plus.google.com/u/0/116899699259024089659/posts Jennifer Farley

      Sorry about that, Karen. You aren’t required to do all of the entries and there are plenty of other opportunities to win. Good luck!

  • Heather B

    Sausage Cornbread Stuffing is my absolute favorite Thanksgiving dish. I have never tried the Italian way though. May have to give a try.

  • Michelle B

    I wish I would have seen this in time for Thanksgiving. Will definitely be trying it out soon though! You have some really great recipes!!

  • Coral Dickinson

    This looks sooo good! Great photo!