OUR FAVORITE THANKSGIVING STUFFING WITH SAUSAGE AND CORNBREAD
Rounds of testing beget our tastiest Thanksgiving stuffing ever. Our ultimate version has mix of country bread and cornbread, savory breakfast sausage, and plenty of fresh herbs to make it truly irresistible. Omit the sausage and use vegetable broth instead of chicken to make it vegetarian-friendly.
Provided by Rhoda Boone
Categories Thanksgiving Sausage Corn Stuffing/Dressing Celery Stock Herb Butter Egg Side Frankenrecipe
Yield 8-10 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 300°F. Butter baking dish; set aside. Arrange bread and cornbread in a single layer on a rimmed baking sheet. Bake, tossing occasionally, until completely dried out, 35-50 minutes. Let cool on baking sheet, then transfer to a very large bowl.
- Meanwhile, heat a large skillet over medium-high. Break sausage into 1/2" pieces and cook, stirring and breaking up into smaller (about 1/4") pieces with a wooden spoon or spatula, until browned, 8-10 minutes. Transfer to bowl with bread but do not stir.
- Heat remaining 1 stick butter in same skillet over medium-high. Cook onions and celery, stirring often and scraping browned bits off bottom of pan, until just beginning to brown, about 10 minutes. Add to bowl with bread mixture and let cool.
- Whisk eggs, broth, parsley, sage, thyme, rosemary, salt, and pepper in a medium bowl. Add to bread mixture and fold gently until thoroughly combined.
- Increase oven temperature to 350°F. Transfer mixture to prepared dish, cover with foil, and bake stuffing until an instant-read thermometer inserted into the center registers 160°F, 40-45 minutes. Uncover and continue to bake until set and top is browned and crisped, 45-50 minutes more.
- Do Ahead
- Stuffing can be assembled, but not baked, 1 day ahead. Cover and chill. When ready to bake, bring to room temperature and bake according to recipe. Stuffing can be baked 1 day ahead. Let cool completely, then cover with foil and chill. Keep covered and bake in a 350°F oven until warmed through, 25-30 minutes. Uncover and bake until top is crisped, 7-10 minutes more.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Samuel Dzidola
[email protected]This stuffing was a bit too dry for my taste. I think I would add some more broth or milk next time.
Zahraa Ammar
[email protected]I'm not a big fan of stuffing, but this recipe changed my mind. It's so delicious and flavorful. I'll definitely be making it again.
BOBI KHOKHAR
[email protected]This stuffing is a must-try for any Thanksgiving dinner. It's flavorful, moist, and has the perfect texture. You won't be disappointed.
Judy Kelly
[email protected]I've been making this stuffing for years and it's always a hit. It's the perfect balance of savory and sweet. I always get rave reviews.
Santosh Bk
[email protected]This stuffing is my new favorite! It's so easy to make and it always turns out perfect. I love the combination of sausage, cornbread, and herbs.
Rupa Chowdhury
[email protected]This stuffing was a disaster! It was dry and crumbly and had no flavor. I followed the recipe exactly, so I'm not sure what went wrong.
Temidayo Osiberu
[email protected]This stuffing was a little bland for my taste. I added some extra herbs and spices and it was much better. Next time I will use a more flavorful sausage.
Rafhael Casal
[email protected]This stuffing was easy to make and turned out great. I used a store-bought cornbread mix and it still came out delicious. I will definitely be making this again.
yossef Ragheb
[email protected]I made this stuffing for a potluck and it was a huge success. Everyone loved it! The flavors were well-balanced and the texture was perfect. I will definitely be making this again.
James Zulu
[email protected]This stuffing was a hit at our Thanksgiving dinner! The combination of sausage, cornbread, and herbs was perfect. It was moist and flavorful, and it held its shape well. I will definitely be making this again next year.