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    Home » Other sides » Easy Make Ahead Savory Cornbread Stuffing

    Easy Make Ahead Savory Cornbread Stuffing

    Published: Oct 21, 2016 · Modified: Jan 11, 2024 by Linda Baker · This post may contain affiliate links

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    I'm a Thanksgiving fan, especially for the classic turkey with all the trimmings. One of my top holiday sides is stuffing. After some experimenting, I've settled on a favorite: this easy make-ahead savory cornbread stuffing. It's simple to make and loaded with onions, celery, apples, cranberries, and country sausage – it's basically a meal in itself.

    Favorite Cornbread Stuffing ready for the oven

    Why you will love this recipe for Cornbread Stuffing (Dressing)

    1. Flavor Fusion: The blend of cornbread, onions, celery, apples, cranberries, and country sausage creates a symphony of flavors that'll dance on your taste buds. It's like a savory party in your mouth.
    2. Easy Perfection: Simple ingredients, straightforward steps. No need for kitchen acrobatics. This recipe makes you look like a culinary genius without the stress.
    3. Versatile Star: Sure, it's the stuffing. And while the turkey may be the champ on Thanksgiving, but don't box it in. This cornbread stuffing is so hearty; it could steal the spotlight at any dinner table, any time of the year.
    Jump to:
    • Why you will love this recipe for Cornbread Stuffing (Dressing)
    • Why make Dressing instead of Stuffing?
    • Why I prefer Cornbread Dressing 
    • My Savory Cornbread Journey
    • Should I use fresh cornbread, or boxed?
    • How to Incorporate both Fresh and Dried Fruits for Maximum Flavor
    • Should you add an egg to this dressing or not?
    • Wine Recommendation
    • Easy sides to complete the meal
    • Other "Stuffing" worthy dishes:
    • Easy Make-Ahead Savory Cornbread Stuffing (The Recipe)

    Why make Dressing instead of Stuffing?

    Stuffing vs Dressing

    Just so we are clear, what I am making is not technically stuffing. It's technically dressing.

    What's the difference?

    Stuffing is made inside the bird.

    A dressing is made outside of the bird.

    This is dressing made outside of the bird.

    But you could certainly stuff it inside the bird.

    If you so desire.

    But of course, it's all up to you. The cook.

    Why I prefer Cornbread Dressing 

    1. Most illnesses you read about after turkey dinners with stuffed birds are, that the stuffing didn't get done to proper temperatures, so raw turkey juice is not at safe levels. Take the dressing out of the bird = problem solved.
    2. Dressing cooked inside the bird gets mushy. I love serving mashed potatoes or mashed sweet potatoes as one of my other sides. So I have a soft, mushy component to my meal - I don't need another one. Dressing cooked outside of the bird (and without eggs) has a different mouthfeel.
    3. The turkey will cook faster without the stuffing inside. Plus you can cook it at a higher temperature. Depending on the size of your turkey, that could be the difference of 2 - 3 HOURS.
    4. You can crisp it up. You can't get any crisp stuffing inside the moist environment of the bird. But you can in the oven! We like a little toasty edge to our stuffing, so I cook it near the bottom of the oven, and then, by removing the foil for 15 or 20 minutes at the end, the top gets just a little toast too. If you prefer no crunchiness, then cook in the middle of the oven, and leave the foil on for the full 45 minutes.

    My Savory Cornbread Journey

    Thanksgiving IS one of my favorite holidays of the year. It's just all about sharing food with friends and family. No gifts, no expectations.

    Throughout the years, I have had many stuffings. In my childhood, my Swiss grandparents made an in-bird stuffing that was rice, mixed with sausage, and seasonings, along with onion and celery. It was really good and for years I thought it was the ONLY kind of stuffing there was.

    Then I was introduced to in-bird bread stuffing. It took me a while to wrap my head around cubes of soggy bread coming out of the bird. The texture just didn't seem right. And the early versions I had consisted of bread, onion, celery, and chicken stock with a bit of dried thyme thrown in.

    Not really a flavor "bomb".

    As time marched forward, I was offered the choice of stuffing prepared in-bird or outside of the bird in a casserole dish. I preferred the casserole. But there was still something off.

    It was when I started cooking my own Thanksgiving meals for the family that I realized - I didn't like the cubes. And even when my sister-in-law went to all the work of making homemade cornbread and cubing it up and drying it for days and days...I still didn't like the cubes.

    It probably has something to do with that whole rice texture that began with my grandmother's version.

    As I developed this recipe for a savory baked cornbread dressing, I thought of all the components I loved from my grandmother's version. Mostly the use of fresh herbs, and of course, the country sausage. The country sausage gives the dressing a unique rich rustic flavor. And of course, I love love love not only the flavor of but the smell of onions and celery being slowly sautéed in butter - it's such a comforting smell.

    Should I use fresh cornbread, or boxed?

    When it comes to the cornbread part of the program - you could make your own cornbread, dry it, and then crush it. But I really like the flavor and texture of the boxed stuffing mix - Pepperidge Farm is my preference for a prepared box stuffing because it's already partially seasoned and it's perfectly dry to start. But you could use any brand.

    If you decide to make your own cornbread, do not make a sweet cornbread. Omit all sugar from the recipe. And then make sure you dry it thoroughly. You don't want to start with moist bread or you will end up with mush once you're done with the recipe.

    And we're not going for mush here. We are going for dressing.

    You can, of course, make this recipe with either cubes or crushed stuffing mix. As I said, I prefer the texture/feel of the crushed, so when I make this easy savory Cornbread Stuffing, I always get the style that is broken up. And if I can only get cubes...out comes my rolling pin as I crush the heck out of them...until they are all broken up.

    Easy Savory Cornbread dressing being served.

    How to Incorporate both Fresh and Dried Fruits for Maximum Flavor

    What is more perfect with onions, celery, and country pork sausage than fresh apples? Not much in my opinion. Any firm apple will work - red will add a bit of sweetness, while green will be a bit more tart.

    Apples to use in savory baked cornbread dressing.

    I have tried both sautéing the apples with the onion and celery before adding them to the stuffing mix and adding them uncooked. I find that uncooked keeps the apple's texture and flavor more intact, so don't bother pre-cooking them. Just add them raw.

    As time passed, I thought about adding dried fruit because I often make this stuffing as a side for my Perfect Simple Roast Chicken. Since I'm not generally serving cranberries with that, I started adding dried cranberries to the stuffing. The cranberry adds a nice sweet/tart flavor that I really enjoyed. I've also added dried tart cherries. Both work great.

    It's just one more level of flavor.

    Should you add an egg to this dressing or not?

    Not.

    OK...why you might ask.

    I'll tell you why. I've tried recipes with the added egg, and it's amazing how different the texture of the stuffing changes. Some recipes have you adding as many as 5 eggs! That turns stuffing into pudding IMHO.

    If I want bread pudding - I'll make bread pudding.

    The claim is it adds moistness. And it does. But it also gives it a custard-like texture. So I simply add enough chicken stock to get the moistness I want.

    Then I have cornbread stuffing - not cornbread pudding.

    Favorite Cornbread Stuffing ready for the oven

    Wine Recommendation

    Try pairing this delightful cornbread dressing with a versatile red like Pinot Noir. Its light to medium body and fruity notes can complement the diverse flavors in the dish without overpowering. Steering away from Pinot Noir - let's go for a bold red Zinfandel. Its bold and robust character can hold its own against the savory elements of the cornbread stuffing. It's like the dynamic duo your taste buds didn't know they needed.

    If you prefer a white let's bring in the Chardonnay. A lightly oaked Chardonnay could be a stellar match. Its buttery and smooth characteristics can complement the richness of the cornbread stuffing without stealing the show. It's like a culinary duet in a glass. Going for a drier route? Opt for a dry Riesling to keep it classy. Its clean, mineral notes will still play well with the savory goodness of the cornbread stuffing. It's like the sophisticated cousin of the sweet Riesling, here to elevate your dining experience.

    Easy sides to complete the meal

    • Christmas colors and a gold rimmed glass bowl hightlight Quick Fresh Cranberry Orange Sauce.
      Quick Fresh Cranberry Orange Sauce
    • Fresh as spring peas with braised fresh leeks.
      Braised Leeks and Fresh Peas
    • steamed green beans with slivered almonds
      Steamed Green Beans with Slivered Almonds
    • mashed potatoes
      Easy Creamy Fresh Homemade Mashed Potatoes

    Other "Stuffing" worthy dishes:

    • Rotisserie Chicken on a board
      Better than Costco Easy Rotisserie Chicken
    • A perfect simple roast chicken is sitting in the pan with a fork.
      Perfect Simple Roast Chicken
    • Dancing chicken cooked and on a plate with embellishments.
      Beer Can Dancing Chicken on the Grill
    • rosemary smoked Cornish game hens
      Rosemary Smoked Cornish Game Hens
    Favorite Cornbread Stuffing ready for the oven

    Easy Make-Ahead Savory Cornbread Stuffing (The Recipe)

    LindySez
    It's almost a meal - but I love this stuffing (or dressing) to complete my Thanksgiving dinner.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 45 minutes mins
    Total Time 1 hour hr
    Course Other sides, Side Dish
    Cuisine American
    Servings 10 servings
    Prevent your screen from going dark

    Ingredients
      

    • ½ stick ¼ cup unsalted butter
    • 1 cup diced onion
    • 1 cup diced celery
    • 1 box 14 ounces herb-seasoned stuffing (I like Pepperidge Farms) or 14 ounces fresh made, dried, and cubed cornbread
    • ½ pound bulk country-style pork sausage NOT Italian
    • 1 red or green apple cored and diced (leave the skin on)
    • ½ cup or more dried cranberries, or halved tart dried cherries
    • ½ cup freshly chopped parsley
    • 2 teaspoons fresh minced sage*
    • 1 ½ teaspoons fresh thyme* *You could use 1 teaspoon dried thyme and 1 teaspoon poultry seasoning in place of the fresh sage and thyme
    • 2 ½ cups homemade or reduced-sodium chicken stock or as needed
    • Salt and freshly ground pepper to taste
    • Cooking spray or additional butter or oil for the pan
    • Options
    • Omit apple and add diced fresh pear

    Instructions
     

    • Melt the butter over medium-low heat in a skillet, add the onions and celery; along with a pinch of salt; cook until tender (about 5 - 7 minutes).
      Empty the contents of the stuffing mix, or prepared cornbread, into a large bowl; add the cooked onions and celery along with the diced apple, cranberries, parsley, sage, and thyme or dried seasonings. Toss well. 
    • In the same skillet add the pork sausage and cook, breaking it up into small pieces. Drain well and add to the bowl. Toss.
    • Add the chicken stock, a little at a time, stirring until you have the moistness you desire. (Use less for a dryer stuffing, more for a moister stuffing.) Taste, add salt and pepper as needed along with additional seasonings to taste.
    • Spray, or butter, the bottom of a casserole dish. Spoon the dressing into the dish and then cover with foil. Place in the middle of a preheated 350°F oven. Cook for 30 minutes; uncover and cook for 15 minutes more to get a bit of a crust. Serve. 
    • LindySez: You can make this in advance. Keep covered in the refrigerator. Remove about ½ hour before cooking to allow it to come to room temperature. If not at room temperature, cook covered an additional 15 minutes.
    Keyword pork sausage in stuffing, side dish, stuffing, Thanksgiving
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    Hi, I'm Lindy.

    Welcome to LindySez! I'm Lindy, a self-taught home chef with a passion for helping others feel confident in the kitchen. I believe cooking should be approachable, fun, and above all, delicious!

    My mission is to guide anyone—whether you grew up on fast food or rarely cooked at home—to create amazing meals with ease. Through simple recipes and practical tips, I’ll show you how to turn everyday ingredients into flavorful dishes.

    Cooking doesn’t have to be intimidating—let’s make it enjoyable together!

    More about me →

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