Cornbread and Sausage Stuffing

My Famous Cornbread and Sausage Stuffing: A Family Tradition

For over 35 years, this cornbread and sausage stuffing has been a staple at our family gatherings. It's a recipe born not from a cookbook, but from years of experimentation and happy accidents in the kitchen. I’ve never actually written it down until now, and I’m excited to share this treasured recipe with you. The secret? It's all about achieving that perfect balance of moist, savory goodness – no dry, crumbly stuffing here!

The beauty of this stuffing lies in its versatility and make-ahead convenience. I often prepare it two weeks in advance, freezing portions for future feasts. This allows me to focus on other aspects of holiday preparations without compromising on the star of our Thanksgiving table. It’s the perfect blend of sweet cornbread and savory sausage, perfectly complemented by an array of herbs and spices. It’s a recipe that embodies the warmth and comfort of home, and every bite brings back a flood of cherished memories.

The process starts with a homemade cornbread, baked to golden perfection in a cast-iron skillet. The slight crispiness on the edges, contrasted with the tender crumb inside, adds an extra layer of texture and flavor. Meanwhile, the sausage is cooked until nicely browned, releasing its rich, savory aroma that fills the entire kitchen. The magic really happens when you combine the cornbread with the cooked sausage, a medley of fresh herbs (don’t be shy with the thyme, sage, rosemary, and tarragon!), and succulent onions and celery. The addition of giblets (optional, but highly recommended!) adds a depth of flavor that’s hard to resist. And let's not forget the jalapeños – a touch of heat that perfectly complements the savory richness of the other ingredients. But the key, as I mentioned earlier, is moisture. Don't be afraid to add enough chicken stock to keep the stuffing moist, resulting in a tender and flavorful stuffing experience.

The resulting stuffing is a symphony of textures and tastes – the sweetness of the cornbread, the savory richness of the sausage, the aromatic herbs, and a delightful hint of spice. It’s a dish that’s equally delicious served hot from the oven or reheated the next day. The flavors have time to meld together, creating an even more profound taste experience. This recipe isn’t just about following instructions; it’s about creating a connection to your family and your traditions, adding your personal touch and creating something truly special. Each time I make this, I'm transported back to family dinners and the joy of shared meals, reminding me of why food is so much more than mere sustenance. It’s a celebration of life, love, and community, and that's something I hope you'll experience too.

So, gather your ingredients, roll up your sleeves, and get ready to create a culinary masterpiece. This isn’t just a stuffing; it’s a legacy. It’s a tradition waiting to be shared with your loved ones, creating memories that will last a lifetime. More than just a recipe, it’s a story – your story – waiting to be written, one delicious bite at a time.

Beyond the Thanksgiving table, this stuffing is wonderfully versatile. It's fantastic served alongside roasted chicken or turkey, alongside mashed potatoes or other holiday sides, or even as a filling for savory hand pies. The possibilities are truly endless! Get creative and discover your own unique ways to enjoy this recipe. And remember, the most important ingredient is love – a love for cooking, a love for family, and a love for creating delicious memories. Enjoy!

Step-by-step

• Add some of the drippings from the sausage in a 9-inch cast-iron skillet sprayed with Pam. Place the skillet in the oven as the oven preheats to 450°F. You may need a larger pan.
• Whisk together the cornmeal, flour, salt, baking powder, and baking soda in a large bowl. In a small bowl, whisk together the egg and buttermilk, pour into the cornmeal mixture, and stir just until blended.
• Remove the skillet from the oven and scrape in the batter. It will sizzle and pop, so be careful. Return the skillet to the oven and bake until the cornbread is firm in the middle and golden brown on top, about 25 minutes.
• Cook Jimmy Dean sausage in an iron skillet and set aside the pan for gravy.
• Glaze white onions in butter with the herbs listed and then add other ingredients. Use a heavy hand on the herbs. You can put some of the sausage grease also for flavor.
• Add boiled giblets chopped fine if you want also. (Save some giblets for gravy).
• Add jalapeños (3) chopped super fine to pan. Taste it to check for spiciness before in case you want to add more (I usually taste it with the stuffing the next day to give it time to mix flavors).
• Break up cornbread in 1" chunks (try not to make it too small) and put in a large aluminum roasting pan. Add packaged cornbread crumbs now plus all cooked veggies. Use your hands to mix up. Add all herbs. Add some chicken stock to moisten and save some chicken stock for heating up the next day. Moist is better.
• Add salt and pepper. Pack down, cover with foil and you can refrigerate it now. Thursday morning let it stand at room temp. If you are short on room in your fridge, use ziplocks. Using your hands, carefully loosen it up, add more jalapeño now if you want and fluff it after you have heated it for dinner.