Cornbread-Sausage Stuffing

August 23, 2019
Created by Harmons
2 hours 15 minutes
Serves 8-10
  • Cornbread
  • 2 cups yellow cornmeal
  • 1 cup all purpose flour
  • 1 1/2 tsp salt
  • 2 Tbsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp smoked paprika
  • 4 eggs
  • 2 cups plain low-fat yogurt or buttermilk
  • 1 cup milk
  • 2 Tbsp honey
  • 5 Tbsp unsalted butter, divided
  • Stuffing
  • 2 Tbsp olive oil
  • 1 large onion, finely chopped
  • 4 ribs celery, cut in small dice
  • 4 cloves garlic, minced
  • 1 lb country-style sausage
  • Salt and freshly ground pepper
  • 2 Tbsp chopped fresh sage
  • 1 Tbsp fresh thyme leaves
  • 1/2 cup minced fresh flat-leaf parsley
  • 1/2 cup toasted chopped pecans
  • About 1/2 cup milk
  • 4 Tbsp unsalted butter
  • 2 eggs, beaten

To make the cornbread, preheat oven to 400°. Place a 9” cast-iron skillet and heavy 2-quart baking dish or 2 (9”-square) baking pans in oven to heat.

In a bowl, add cornmeal, sift in flour, salt, baking powder, baking soda, and paprika. Stir to combine. In another bowl, add eggs, yogurt, milk, and honey. Add wet to dry ingredients and stir until just combined.

Carefully remove pans from oven and add 2 tablespoon butter to each pan. Swirl pans so that butter melts quickly. Divide batter between hot pans and place in oven. Bake until golden brown and a toothpick inserted in center comes out clean, 35-40 minutes. Let cool. Turn out cornbread, cut into cubes, and place on rimmed baking sheets to dry out overnight.

Preheat the oven to 325°. Butter a 9”x13” baking dish.

To make the stuffing, in a large, nonstick frying pan over medium-high heat, add oil. Add onion and cook, stirring often, until it begins to soften, about 3 minutes. Add celery and cook until it begins to soften, about 5 minutes. Add garlic and stir until fragrant, 30 seconds. Add sausage, season with salt and pepper, and cook, breaking up sausage as it cooks, until no longer pink, about 5 minutes.

Transfer to a large bowl, and add remaining ingredients, including broken up dried cornbread cubes. Combine and season with salt and pepper. Add milk, butter, and eggs and stir to combine. Transfer to baking dish, cover with aluminum foil, and cook until heated through, 30-45 minutes.