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.