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My Southern Sausage Cornbread Stuffing Story
I discovered this incredible twist on cornbread one Thanksgiving when I wanted to surprise my family with something different. Now every time I make this sausage cornbread stuffing my kitchen fills with the most amazing aroma. It's become such a hit that my guests always ask for the recipe. The combination of sweet cornbread and savory sausage creates something truly special that'll make any dinner feel like a celebration.
Why This Recipe Works
Let me tell you what makes this stuffing so special. The cornbread soaks up all those wonderful flavors from the sausage creating this perfect balance of sweet and savory. I've served it at everything from casual family dinners to holiday feasts and there's never a bite left. My neighbor actually started making it for her family after tasting it at one of our potlucks.
What You'll Need
- Onion: I use sweet onions finely chopped they give the best flavor.
- Celery: Chop it nice and small for the perfect texture.
- Bell pepper: Green bell pepper adds such a nice pop of color and flavor.
- Sausage: Get good quality breakfast sausage it makes a difference.
- Cornbread: I make mine from scratch but store bought works too.
- Chicken broth: This keeps everything moist and flavorful.
- Egg: Take it out early so it's room temperature.
- Butter: I always use unsalted to control the seasoning.
Let's Cook Together
- Start with the Butter
- Get your skillet nice and hot and melt that butter until it's bubbly.
- Cook Those Veggies
- Toss in your onion celery and peppers. I love how the kitchen starts smelling amazing right about now.
- Time for Sausage
- Break up the sausage as it cooks get it nice and brown.
- Mix it All Together
- Fold in your cornbread pieces let them soak up all those wonderful flavors.
- Into the Oven
- Put it all in a buttered baking dish and let it get golden and crispy.
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The Secret to Perfect Stuffing
I always bake my stuffing in a separate pan instead of inside the turkey. This way you get those amazing crispy bits on top while keeping the inside perfectly moist. My family fights over those crunchy corner pieces.
Picking Your Sausage
Trust me on this one breakfast sausage is the way to go. It has just the right amount of seasoning that works perfectly with the sweet cornbread. I've tried other types but always come back to this combination. My local butcher makes an amazing one that's become my go to.
Frequently Asked Questions
- → Can I make this stuffing ahead of time?
You can prepare the ingredients a day ahead and store them separately in the fridge. Mix and bake just before serving for the best texture and flavor.
- → What type of cornbread works best?
Both homemade or store-bought cornbread work well. Just make sure it's completely cooled before crumbling to prevent it from becoming too mushy.
- → Can I use different types of sausage?
While the recipe calls for breakfast sausage, you can use Italian sausage or country sausage. Just remove it from the casing before cooking if needed.
- → How do I store leftovers?
Store leftover stuffing in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain the crispy top.
- → Can I freeze this stuffing?
Yes, you can freeze it for up to 3 months. Thaw overnight in the fridge and reheat in the oven until hot throughout and crispy on top.