Cornbread and Sourdough Stuffing with Sausage and Fresh Herbs

Read Time:12 Minute, 16 Second

This cornbread and sourdough stuffing with sausage, red onion and fresh herbs is perfect for your holiday table, but will be a popular side dish for any Sunday family dinner throughout the cold months.

Fall is in full swing my friends.

The air is getting crisper, the leaves are beginning to turn, pumpkins are popping up, and comfort food dishes are on the menu once again.

Our usual Sunday roast chicken dinner is back on the menu with one of my favorite sides….stuffing. Can I hear a woot woot?

My love affair with stuffing started early on with my Gram’s. As a kid my Gram’s stuffing was what dreams were made of. It was amazing!

But growing up, stuffing was always reserved for Thanksgiving day and a few other major holidays.

But why reserve it for just the holidays? It’s a satisfying dish that’s perfect for the fall and winter months. I’m one of those people who enjoy the stuffing even more than the turkey on Thanksgiving day, truth be told.

So today, let’s stuff ourselves with my Cornbread and Sourdough Stuffing with Sausage, Red Onion and Fresh Herbs.

A Few Cook’s Notes for Cornbread and Sourdough Stuffing with Sausage, Red Onion and Fresh Herbs Recipe:

I used a combination of thyme and parsley for the recipe, but I’ve often added a tablespoon of fresh chopped sage leaves.

If you’re not a fan of red onion, feel free to substitute yellow onion. I like my onion in larger chunks, but you can also finely chop.

I combine the eggs with the fresh herbs, heavy cream and some of the chicken broth and toss with the bread cube mixture. I drizzle the remainder of the chicken broth over the stuffing before baking.

Brie, Cranberry, Turkey, and Prosciutto Sandwich

The combination of the slightly sweet, crumbly cornbread with the sourdough is what makes this stuffing a bit different from traditional stuffing. And the addition of the savory sausage, red onion and fresh herbs up this side dish to stellar status. It’s a meal in itself.

In light of making things easy, I used my favorite box mix for the cornbread in today’s recipe. Feel free to make it homemade or grab your favorite store-bought.

Let’s bring this stuffing to the table for more than just Thanksgiving dinner this fall season friends. It’s fall comfort food done right. Enjoy.

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Cornbread and Sourdough Stuffing with Sausage and Fresh Herbs

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Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Yield: 10 servings 1x
Category: fall food, holiday food, Side Dish, Thanksgiving Dinner
Cuisine: American

Ingredients

Scale

1 lb sweet Italian sausage, casings removed
5 cups cornbread, cut into 1-inch cubes
5 cups sourdough bread, cut into 1-inch cubes
1 1/2 cups celery, chopped (about 3 stalks)
1 1/2 cups red onion, roughly chopped
2 tsp coarse salt
2 tsp freshly ground black pepper
3 garlic cloves, chopped
4 large eggs
1/2 cup flat leaf parsley, finely chopped
2 tsp thyme leaves, picked
1/2 cup salted butter
1 1/2 cups chicken broth
1 cup heavy cream

Instructions

Preheat oven to 375 degrees. Spray a 9×13-inch baking dish with nonstick cooking spray. Set aside.
In a large skillet over medium-high heat, cook Italian sausage until browned and no longer pink, breaking up the meat into medium chunks.
Using a slotted spoon, remove sausage to a large bowl.
Add the cornbread and sourdough cubes.
Drain remaining fat from skillet and add the 1/2 cup butter. Melt butter over medium-high heat.
Add the celery, red onion, salt, and pepper. Cook for 5-7 minutes until slightly softened and translucent.
Add the garlic and continue to cook for 1 minute. Add vegetable mixture to sausage/bread mixture.
In a medium bowl, whisk together one cup chicken broth, heavy cream, eggs, parsley, and thyme leaves.
Pour mixture over bread mixture and toss lightly until well mixed.
Pour entire mixture into prepared dish. Drizzle with remaining 1/2 cup broth. Cover dish tightly with foil and bake for 30 minutes.
Uncover and bake for 30 minutes more, until lightly browned and bubbling. Let stand 10 minutes before serving.