Print

Easy Buttermilk Cornbread Stuffing with Sausage & Sage

buttermilk cornbread stuffing - featured image
Print Recipe

A comforting, moist, and flavorful stuffing made with crumbled buttermilk cornbread, savory breakfast sausage, and fresh herbs. This recipe ensures a perfect balance of crispy edges and a tender interior, making it an ideal centerpiece for holiday meals.

Ingredients

Scale
  • 1 (8-ounce) box yellow cornbread mix (e.g., Jiffy)
  • 1 cup buttermilk
  • 1 large egg
  • 1 pound breakfast sausage (mild or spicy)
  • 1 medium yellow onion, finely diced
  • 1 stalk celery, finely diced
  • 2 tablespoons unsalted butter
  • 2 tablespoons fresh sage leaves, finely chopped
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt (adjust to taste)
  • 1 to 1.5 cups chicken broth (low-sodium recommended)

Instructions

  1. Prepare the cornbread according to box instructions. Let it cool completely, then crumble into large chunks and place in a large mixing bowl.
  2. Heat a large skillet over medium heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned and no longer pink. Drain excess fat, leaving about 1 tablespoon. Remove sausage and set aside.
  3. In the same skillet, melt the butter. Add the diced onion and celery, sautéing for about 5 minutes until translucent and tender. Stir in the sage and thyme for 30 seconds until fragrant.
  4. In a separate bowl, whisk together the buttermilk and egg. Pour this mixture over the crumbled cornbread and toss gently to coat. Let sit for 5 minutes to absorb.
  5. Add the cooked sausage and vegetable mixture to the cornbread. Season with black pepper and salt. Gently fold everything together until moist but not soupy.
  6. Preheat oven to 350°F (175°C). Transfer mixture to a greased 9×13 inch baking dish. Smooth the top and pour chicken broth evenly over it.
  7. Bake for 25-30 minutes until the top is golden brown and edges are crispy. For extra crispiness, broil for the last 2 minutes, watching closely.
  8. Check that the internal temperature reaches 165°F. Let rest for 10 minutes before serving.

Notes

Ensure the cornbread is completely cool before crumbling to prevent mushiness. Taste the sausage before adding salt as brands vary in sodium content. For a crispier top, sprinkle breadcrumbs or cheese before baking. Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: cornbread stuffing, sausage stuffing, buttermilk cornbread, holiday side dish, Thanksgiving recipe, easy stuffing, sage and sausage

Find it online: https://avabowls.com/easy-buttermilk-cornbread-stuffing-with-sausage-and-sage/