Cornbread Stuffing

Cornbread Stuffing is loaded with dried cranberries, savory sausage, fresh herbs, crunchy pecans, French bread, and of course lots of sweet cornbread! Easy to make in either the oven or your slow cooker – instructions for both are included. 

Cornbread Stuffing

While I truly love some Classic Stuffing, sometimes, it’s fun to break away from tradition! This cornbread stuffing is a Southern-style variation from your usual Thanksgiving stuffing, but it still gives you all of the familiar fall flavors you know and love. The combination of flavors and textures is phenomenal – you’ve got chewy dried cranberries, hearty sausage, aromatic herbs, pecans, cornbread, and more. While you can make it in the oven, I usually toss it together in my Crockpot. On a day like Thanksgiving, I need all the oven space I can get! But don’t worry, I’ve included easy instructions for both methods below. 

Thanksgiving is going to become your favorite holiday when you make irresistible recipes like Cranberry Sauce, Sweet Potato Casserole, Green Bean Casserole, and of course Roast Turkey! 

How do you dry out the cornbread?

It’s so easy! You can use homemade Cornbread if you’d like. Otherwise, you’ll use a box of cornbread mix and one loaf of French bread.

Bake the cornbread according to package (or personal recipe) directions. Let it cool completely, then cut into cubes. Place the cubed cornbread and French loaf on a large baking sheet. Use two sheets if you need – the bread should be in a single layer. Toast in a 250°F oven for about 45 minutes.

If you don’t want to dry the bread in the oven, you can cut it into cubes and leave it in a covered bowl for up to 24 hours on your counter.

How to Make Cornbread Stuffing

For the slow cooker:

• Add bread. Pour the dried bread into a greased slow cooker.
• Cook the sausage. Cook the sausage and onions in a large skillet over medium-high heat until cooked. Drain grease if necessary, and pour over the bread.
• Make egg mixture. Beat together the broth, eggs, butter, salt, thyme, and sage. Pour over the bread and toss to coat. 
• Add final touches. Add the cranberries and pecans and stir. Cover and cook on low for 1-2 hours. Stir lightly before serving.

For the oven:

• Prepare. Dry the bread. Preheat oven to 350°F. Grease a 9×13 inch baking dish. Pour the cubed bread into the dish.
• Cook the sausage. In a skillet over medium-high heat, cook together the sausage and onion until cooked through.
• Make the egg mixture. Beat the broth, eggs, butter, salt, thyme, and sage together then pour over the bread and toss to coat.
• Add final ingredients. Stir in the dried cranberries and pecans.
• Bake. Bake in the oven for 20-30 minutes.

Storing Cornbread Stuffing

To make ahead, you can do so 3 days in advance. Let it fully cool to room temperature prior to storing in an airtight container in the fridge. 

I don’t recommend freezing this recipe. However, you can mix everything together, and then refrigerate and it lasts just fine.

Ingredient Notes for Cornbread Stuffing

• Cornbread Mix – Use your favorite brand. 
• French Bread – Just grab a loaf from your grocery store’s bakery. 
• Ground Pork Sausage – Ground turkey sausage also works well if preferred. 
• Yellow Onion – I prefer these because of their natural sweetness. However, a white onion also works well. Don’t use a red onion! 
• Broth – Chicken or vegetable broth (or stock) add moisture and flavor. 
• Eggs – These are what bind everything together so the stuffing holds its shape. 
• Butter – I like to use unsalted butter, then sprinkle in more salt as desired so I can better control the amount of sodium in the dish. 
• Salt – Add more or less to taste. 
• Fresh Herbs – Thyme and sage give this stuffing the most wonderful aromatic quality! Feel free to use dried herbs if needed, but keep in mind that they’re more potent, so you may want to scale back. 
• Dried Cranberries – These add the best chewy pops of tart, sweet flavor! 
• Pecan Halves – I love the crunch these provide that contrasts with the soft bread. 

Enjoy!

~Nichole