The Soul-Warming Scent of Tradition
There are some aromas that just transport you, aren’t there? The crisp air of autumn, the rustle of fallen leaves, and then… that unmistakable scent wafting from the kitchen. It’s the smell of home, of family, of cherished memories being made around a table filled with love. And for many of us, that quintessential scent is the warm, earthy fragrance of a perfectly baked stuffing. Today, we’re diving into a recipe that promises to become a beloved tradition in your household: a rich and savory Cornbread Stuffing with Sage & Thyme. Forget dry, flavorless stuffing – this recipe is about to elevate your holiday table (or any weeknight meal!) to a whole new level of deliciousness. Get ready to create culinary magic and gather around a dish that truly feeds the soul.
Why Make This Recipe
This Cornbread Stuffing with Sage & Thyme is a must-make for several reasons:
- Unforgettable Flavor: Sweet cornbread mixes with earthy sage and aromatic thyme. This creates a delicious taste.
- Perfect Texture: It has crispy edges and a moist inside. Every bite is good.
- Versatile & Adaptable: This stuffing is great for holidays or any meal. You can change it to your liking.
- Crowd-Pleasing Comfort: This dish is warm and comforting. Everyone will love it.
- Relatively Easy to Make: It tastes fancy but is simple to make. Cooks of all skill levels can do it.
How to Make Cornbread Stuffing with Sage & Thyme
Making this stuffing involves preparing the cornbread, sautéing vegetables, combining everything, and then baking. It’s a straightforward process that leads to a delicious result.
Ingredients of Cornbread Stuffing with Sage & Thyme
For the Cornbread:
- Cornmeal (medium grind)
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Sugar (optional)
- Buttermilk
- Eggs
- Unsalted butter (melted)
For the Stuffing:
- Stale cornbread (cubed)
- Unsalted butter
- Yellow onion (finely diced)
- Celery stalks (finely diced)
- Garlic cloves (minced)
- Fresh sage (finely chopped)
- Fresh thyme (leaves picked)
- Chicken or vegetable broth (low sodium)
- Eggs (lightly beaten)
- Salt
- Black pepper
- Optional additions: chicken or turkey sausage, dried cranberries, pecans/walnuts
Directions of Cornbread Stuffing with Sage & Thyme
1. Prepare Your Cornbread (The Day Before is Best!)
- Mix Dry Ingredients: In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt. Add sugar if you like.
- Combine Wet Ingredients: In a separate bowl, whisk buttermilk, eggs, and melted butter.
- Combine & Bake: Pour wet ingredients into dry ingredients. Mix until just combined. Do not overmix. Pour into a greased baking dish. Bake at 400°F (200°C) for 20-25 minutes until golden brown. A toothpick inserted should come out clean.
- Cool & Cube: Let the cornbread cool completely. Cut it into 1-inch cubes. Leave them uncovered overnight to dry out.
2. Sauté Your Aromatics
- Melt Butter: In a large skillet or Dutch oven, melt butter over medium heat.
- Cook Vegetables: Add diced onion and celery. Cook, stirring, until soft, about 8-10 minutes.
- Add Garlic & Herbs: Stir in minced garlic, fresh sage, and fresh thyme. Cook for 1-2 more minutes until fragrant.
- Incorporate Optional Additions: If using sausage, cook it before adding vegetables. Drain extra fat. If adding dried cranberries or nuts, stir them in now.
3. Assemble the Stuffing
- Combine Dry & Wet: In a very large bowl, combine stale cornbread cubes with the sautéed vegetable mixture.
- Whisk Broth & Eggs: In a separate bowl, whisk together chicken or vegetable broth with lightly beaten eggs, salt, and pepper.
- Moisten the Stuffing: Gradually pour the broth mixture over the cornbread and vegetable mixture. Gently toss until all the cornbread is moist. Be careful not to overmix, as this can make the stuffing dense.
4. Bake to Golden Perfection
- Prepare Baking Dish: Lightly grease a large baking dish.
- Transfer & Press: Transfer the stuffing mixture into the prepared baking dish. Gently press it down to make an even layer.
- Bake Covered then Uncovered: Bake at 375°F (190°C) for 30 minutes, covered with foil. Then remove the foil and bake for an additional 15-20 minutes or until the top is golden brown and crispy.
- Rest & Serve: Let the stuffing rest for a few minutes before serving.
How to Serve Cornbread Stuffing with Sage & Thyme
This stuffing is incredibly versatile:
- The Classic Holiday Side: It is a key side dish for roasted turkey, gravy, and cranberry sauce.
- Weeknight Comfort: Enjoy it as a side for roasted chicken, pork chops, or a vegetarian meal.
- Breakfast Hash: Transform leftovers into a tasty breakfast hash with a fried egg on top.
- Stuffing Muffins: Bake the mixture in muffin tins for individual servings.
How to Store Cornbread Stuffing with Sage & Thyme
- Store leftover stuffing in an airtight container in the refrigerator for up to 3-4 days.
- To reheat, warm it in the oven at 300°F (150°C) until hot. Cover with foil to prevent drying. For crispy edges, uncover during the last 10-15 minutes. You can also microwave it, but the texture might be softer.
Tips to Make Cornbread Stuffing with Sage & Thyme
- Stale Cornbread is Key: Always dry out your cornbread. This stops your stuffing from becoming soggy.
- Don’t Overmix: Do not overmix the cornbread batter or the stuffing. Overmixing makes it tough or dense.
- Taste & Adjust Seasoning: Always taste the mixture before baking. Add more salt and pepper if needed.
- Don’t Overcrowd: Use a large enough baking dish. This allows the stuffing to crisp up.
- Broth Amount Matters: The amount of broth depends on how dry your cornbread is. Add it slowly until the mixture is moist but not wet.
Variation
- Spicy Kick: Add red pepper flakes or a diced jalapeño to the vegetables for extra heat.
- Fruity & Nutty: Use dried cranberries, apricots, or chopped pecans/walnuts for more texture and sweetness.
- Sausage & Mushroom: Add browned Italian chicken or turkey sausage or sautéed mushrooms for a richer flavor.
- Gluten-Free: Use gluten-free cornbread and a gluten-free broth.
- Dairy-Free: Use a dairy-free buttermilk substitute and dairy-free butter.
FAQs About Cornbread Stuffing with Sage & Thyme
Q1: Can I make the cornbread ahead of time for this Cornbread Stuffing with Sage & Thyme?
A1: Yes, you should make the cornbread ahead of time. Make it at least a day before. Cube it and let it air dry, uncovered. This is important for the best stuffing texture. Dry cornbread absorbs liquids better, stopping the stuffing from being soggy.
Q2: What’s the best way to store and reheat leftover Cornbread Stuffing with Sage & Thyme?
A2: Store leftover Cornbread Stuffing with Sage & Thyme in a sealed container in the fridge for up to 3-4 days. To reheat, warm it in the oven at 300°F (150°C) until hot. Cover it with foil to stop it from drying. For crispy edges, uncover it for the last 10-15 minutes. You can also use a microwave, but the texture might be softer.
Q3: Can I freeze Cornbread Stuffing with Sage & Thyme?
A3: Yes, you can freeze baked Cornbread Stuffing with Sage & Thyme. Let it cool completely. Then put it in a freezer-safe container or strong freezer bags. You can freeze it for up to 2-3 months. Thaw it overnight in the fridge before reheating as described.
Hearty Cornbread Stuffing with Turkey Sausage & Cranberries
This hearty cornbread stuffing features savory turkey sausage and tart cranberries, creating a delicious and festive side dish. Learn to make the cornbread from scratch, prepare flavorful aromatics, and bake the stuffing to a perfect golden crisp.
Equipment
- Large bowl
- Medium bowl
- 9x13 inch baking dish
- Wire rack
- Baking sheet
- Large skillet or Dutch oven
- Whisk
- Aluminum foil
Ingredients
For the Cornbread
- 1 ½ cups medium grind cornmeal
- ½ cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons sugar (optional)
- 1 ½ cups buttermilk
- 2 large eggs
- ¼ cup unsalted butter (melted)
For the Stuffing
- 8 cups stale cornbread (cubed)
- ¼ cup unsalted butter
- 1 lb mild or spicy turkey sausage (casings removed)
- 1 large yellow onion (finely diced)
- 3 celery stalks (finely diced)
- 4 garlic (minced)
- 2 tablespoons fresh sage (finely chopped)
- 1 tablespoon fresh thyme (leaves picked)
- ¾ cup dried cranberries
- ½ cup pecans or walnuts (chopped)
- 3 cups chicken or vegetable broth (low sodium, possibly more)
- 2 large eggs (lightly beaten)
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
Prepare Your Cornbread (The Day Before is Best!)
- In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and optional sugar.
- In a separate medium bowl, whisk together buttermilk, eggs, and melted butter until well combined.
- Gently mix the wet ingredients into the dry until just moistened, then pour the batter into a lightly greased 9x13 inch baking dish. Bake at 400°F (200°C) for 20-25 minutes, or until golden brown and a toothpick comes out clean.
- Cool the cornbread completely, then cut it into 1-inch cubes. Spread the cubes on a baking sheet and leave uncovered overnight at room temperature to dry out, or bake in a 250°F (120°C) oven for 30-45 minutes until dry.
Sauté Your Aromatics & Sausage
- In a large skillet or Dutch oven, cook turkey sausage over medium heat, breaking it up, until browned and cooked through. Drain excess fat and remove the sausage to a plate, leaving some drippings if desired.
- Add ¼ cup unsalted butter to the same skillet or Dutch oven over medium heat.
- Add diced yellow onion and celery stalks, cooking and stirring occasionally for 8-10 minutes until softened.
- Stir in minced garlic, chopped fresh sage, and thyme leaves, cooking for 1-2 more minutes until fragrant without burning the garlic.
- Return the cooked turkey sausage to the skillet, then add dried cranberries and chopped pecans or walnuts, stirring to combine.
Assemble the Stuffing
- In a very large mixing bowl, combine the stale cornbread cubes with the sautéed sausage and vegetable mixture, tossing gently to distribute evenly.
- In a separate medium bowl, whisk together chicken or vegetable broth with lightly beaten eggs, salt, and black pepper.
- Gradually pour the broth and egg mixture over the cornbread and vegetable mixture, starting with 2 ½ cups, gently tossing until all cornbread cubes are moist but not soggy.
Bake to Golden Perfection
- Lightly grease a 9x13 inch baking dish.
- Transfer the stuffing mixture into the prepared baking dish, gently pressing it down to form an even layer without compacting it too much.
- Bake at 375°F (190°C) for 30 minutes, covered tightly with aluminum foil to steam and heat through.
- Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown, crispy, and the edges are slightly caramelized.
- Let the stuffing rest for 5-10 minutes before serving to allow it to set slightly.
Notes
For best results, prepare the cornbread the day before. Avoid overmixing both the cornbread batter and the stuffing mixture to ensure a tender texture. The amount of broth needed for the stuffing may vary depending on the dryness of your cornbread cubes.