When Thanksgiving starts to roll around I start imagining all of the delicious dinner staples that accompany that time of year. For many, the required trifecta for any Thanksgiving setting is turkey, mashed potatoes, and stuffing. Yes, there are of course many other dishes, but I would suggest that no three are more commonly beloved and expected at the table.
This recipe is another take on stuffing that sort of merges two of my previous recipes. The first is my Sausage and Apple Stuffing and the second is my Buttermilk Cornbread Recipe. The resulting hybrid is something completely new, but that incorporates the best of the two dishes. Try this two-part recipe for a stuffing that delivers on the familiar tastes of stuffing, but with the added sweetness of cornbread.
Makes one small tray with 12 servings at about 306 calories each.
Cornbread Stuffing from Scratch with Sausage and Cranberries
Salty, sweet, and decadent.
- One 9 x 12 tray of Home Is A Kitchen’s Buttermilk Cornbread (click for the recipe) – 2313 calories)
- 1/2 pound of ground Italian sausage (510 calories) Note: You can also just use encases sausage after removing the casings.
- 1 large sweet onion chopped (40 calories)
- 2 tablespoons diced fresh Italian parsley (2 calories)
- 1 tablespoon loosely packed, diced, fresh sage (6 calories)
- 1/2 stick or 4 tablespoons of butter (400 calories)
- 3/4 cup of dried cranberries (390 calories)
- 1 to 2 cups of chicken broth (10 calories)
- Black pepper
- Large baking sheet
- Large serving dish
- Aluminum foil
- Cutting board
- Cup and tablespoon measurements
- Large saute pan
- Small bowl
- Use my Buttermilk Cornbread Recipe to make up a 9 x 12 tray of cornbread. It’s important to make sure the tray is 9 x 12 so that the bread cubes are the right size for this recipe. You should also make sure to go with the 375 degrees F temperature to get an even cook through on the cornbread. Note: If you decide to buy pre-made cornbread, I can’t vouch for how this will turn out. Nonetheless, if you are pressed for time, that could be a viable solution to speed up the process.
- When the cornbread is done, let it cool completely and then cut it into small 1/2 inch cubes.
- Carefully dump out the cornbread onto a large, flat baking sheet and place it back into the oven at 400 degrees F for about 10 minutes until the cornbread is a little bit more toasted. Some of the edges should take on a deeper brown color, which will add a great texture.
- Let the cornbread croutons cool and when they are ready, place them into the serving dish you will be using.
- Get the onion, sage, and parsley chopped so that it is ready to go.
- In a large skillet or saute pan on medium-high heat, brown the sausage until it is cooked through completely. When that is done, set it aside in a small bowl.
- Add the 1/2 stick of butter to the same skillet that you used for the sausage and melt it down until the butter starts to bubble. Then add in the chopped onion. Saute the onion in the butter by stirring occasionally until the pieces just start to become slightly translucent.
- When the onions are ready, add in 2 tbs of parsley, the tbs of sage, and the 3/4 cup of dried cranberries. Saute everything together until the herbs become fragrant and the cranberries soften and slightly plump up. Add in a pinch of salt and pepper to the mixture as well.
- Next, add in the sausage to the pan and mix all of the ingredients together.
- Pour the mixed stuffing seasonings over the cornbread croutons and mix everything carefully using a spatula so as not to break up the bread too much. At this point, you can cover the stuffing and refrigerate it overnight until you are ready to serve it or you can proceed to finish the stuffing.
- When you want to serve the stuffing, pour about 1 to 2 cups of chicken broth evenly all over the stuffing and mix everything gently. The bread should have some moisture, but it shouldn’t become a mushy mess and there definitely shouldn’t be any liquid pooling in the bottom of the tray.
- Re-heat the stuffing at 375 – 400 degrees F for about 10 minutes until the top gets a little crispy, but without adding too much more color. When done, take the stuffing out and serve it immediately!
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