If you're looking to spice up your meals, cornbread stuffing is where it's at. It's not just for Thanksgiving anymore; it can jazz up any dinner! From savory sausage to sweet cranberry, there's a perfect recipe for everyone. And don't worry, even your vegan friends can join in on the fun! Ready to find out which delicious stuffing will steal the show at your next gathering? Keep on going!
Savory Sausage and Herb Cornbread Stuffing
Savory Sausage and Herb Cornbread Stuffing is a delightful twist on traditional stuffing, combining the rich flavors of sausage with the wholesome goodness of cornbread and aromatic herbs. This dish is perfect for holiday gatherings or family dinners, offering a warm and comforting side that pairs beautifully with roasted meats.
The combination of savory sausage and fresh herbs creates a flavorful stuffing that's sure to impress your guests and become a staple at your table.
Ingredients:
- 1 pound Italian sausage (mild or spicy, depending on preference)
- 1 large onion, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1 teaspoon dried rosemary
- 1/2 cup chicken broth (or vegetable broth)
- 1 batch of cornbread (store-bought or homemade), crumbled
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
- 2 tablespoons unsalted butter
Instructions:
In a large skillet over medium heat, cook the Italian sausage until browned and cooked through, breaking it apart with a wooden spoon as it cooks.
Add the chopped onion and celery to the skillet and sauté until softened, about 5 minutes. Stir in the minced garlic, thyme, sage, and rosemary, cooking for an additional minute until fragrant.
Remove from heat and mix in the crumbled cornbread, chicken broth, and fresh parsley. Season with salt and pepper to taste.
Transfer the mixture to a greased baking dish, dot with butter, and bake at 350°F (175°C) for 20-25 minutes, until golden brown on top.
Extra Tips:
For added flavor, consider using homemade cornbread or adding additional ingredients like dried cranberries or nuts.
You can also prepare the stuffing a day ahead and store it in the refrigerator, allowing the flavors to meld overnight.
When baking, cover the dish with aluminum foil for the first 15 minutes to retain moisture, then remove the foil for the last 10 minutes to achieve a crispy top.
Adjust the broth amount based on your desired consistency; if you prefer a moister stuffing, feel free to add a little more broth before baking.
Sweet and Tangy Cranberry Cornbread Stuffing
Sweet and Tangy Cranberry Cornbread Stuffing is a delightful twist on traditional stuffing, combining the rich flavors of cornbread with the tartness of cranberries. This dish is perfect for holiday gatherings or any family meal, offering a unique balance of sweetness and acidity that complements roasted meats beautifully.
The addition of herbs adds depth, making it a flavorful side that will have everyone coming back for seconds.
Ingredients:
- 4 cups crumbled cornbread (preferably day-old)
- 1 cup fresh or dried cranberries
- 1 cup vegetable or chicken broth
- 1 small onion, diced
- 2 celery stalks, diced
- 1/2 cup pecans, chopped
- 1/4 cup fresh parsley, chopped
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons butter
Instructions:
Begin by preheating your oven to 350°F (175°C). In a large skillet, melt the butter over medium heat and sauté the diced onion and celery until they're tender, about 5-7 minutes.
Stir in the cranberries, pecans, thyme, salt, and pepper, cooking for an additional 2 minutes. In a large mixing bowl, combine the cornbread crumbles with the sautéed mixture and parsley.
Slowly pour in the broth, mixing until the cornbread is moistened but not soggy. Transfer the stuffing to a greased baking dish and bake for 25-30 minutes or until the top is golden and crispy.
Extra Tips:
For an even more pronounced flavor, consider adding some chopped apples or a splash of orange juice to the stuffing mixture.
If you prefer a bit more richness, a few tablespoons of cream can improve the texture. Feel free to adjust the herbs according to your preference, and don't hesitate to make this recipe ahead of time; it can be assembled a day in advance and baked just before serving for maximum convenience and flavor.
Classic Southern Cornbread Stuffing
Classic Southern Cornbread Stuffing is a beloved dish that brings warmth and comfort to any table, especially during the holidays. This rich and flavorful stuffing is made from homemade cornbread, which gives it a delightful texture and a slightly sweet taste.
Combined with aromatic vegetables, savory herbs, and rich broth, this stuffing is perfect for pairing with turkey or enjoying on its own as a comforting side.
Ingredients:
- 6 cups crumbled cornbread (preferably day-old)
- 1 cup diced onion
- 1 cup diced celery
- 1/2 cup unsalted butter
- 2 cloves garlic, minced
- 2 cups chicken or vegetable broth
- 1 tablespoon fresh sage, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- Salt and pepper to taste
- 2 large eggs, beaten
Instructions:
In a large skillet, melt the butter over medium heat and sauté the onions and celery until they're soft, about 5-7 minutes.
Add the minced garlic and cook for an additional minute, being careful not to let it burn.
In a large bowl, combine the crumbled cornbread, sautéed vegetables, fresh herbs, salt, and pepper.
Pour in the chicken or vegetable broth and mix until well combined.
Finally, add the beaten eggs and stir until everything is evenly incorporated.
Transfer the mixture to a greased baking dish and bake in a preheated oven at 350°F (175°C) for about 30-35 minutes or until the top is golden brown and slightly crispy.
Extra Tips:
For an extra layer of flavor, consider adding cooked sausage or bacon to the stuffing mixture.
You can also customize the herbs according to your taste preferences or the season.
If you prefer a moister stuffing, feel free to add a bit more broth before baking.
Leftover stuffing can be stored in the refrigerator and reheated, making it a great make-ahead dish for busy holiday preparations.
Enjoy this Southern classic as a staple in your festive meals!
Mushroom and Spinach Cornbread Stuffing
Mushroom and Spinach Cornbread Stuffing is a delightful twist on traditional stuffing that combines the earthy flavors of mushrooms with the vibrant taste of spinach, all nestled in a base of sweet cornbread.
This dish is perfect for enhancing any holiday feast or family gathering, providing a comforting side that pairs wonderfully with roasted meats and seasonal vegetables. Its texture is both hearty and fluffy, creating a satisfying experience with every bite.
Ingredients:
- 4 cups cornbread, crumbled
- 2 cups fresh spinach, chopped
- 1 cup mushrooms, diced (button or cremini)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- 1 large egg (optional, for binding)
Cooking Instructions:
Preheat your oven to 350°F (175°C).
In a large skillet, heat the olive oil over medium heat, then add the onions and garlic, sautéing until translucent. Add the mushrooms and cook until they're softened, then stir in the spinach until wilted.
In a large bowl, combine the crumbled cornbread, sautéed vegetables, broth, thyme, sage, salt, and pepper. If desired, whisk in the egg for added binding.
Mix until well combined, then transfer the stuffing into a greased baking dish. Bake for 25-30 minutes, or until the top is golden and crispy.
Extra Tips:
For a more complex flavor, consider adding sautéed walnuts or pecans for crunch, or incorporate dried cranberries for a hint of sweetness.
Make sure to use day-old cornbread for the best texture, as it holds up better during mixing and baking. If you prefer a vegan option, simply omit the egg and use vegetable broth.
You can also prepare the stuffing a day in advance; just cover it and refrigerate, then bake it just before serving for a warm, comforting side dish.
Apple and Sage Cornbread Stuffing
Apple and sage cornbread stuffing is a delightful twist on traditional stuffing, combining the sweetness of apples with the earthy aroma of sage. This dish is perfect for holiday gatherings or any family meal, bringing a warm and comforting flavor to the table.
The cornbread base absorbs the broth beautifully while the apples provide a juicy contrast, making each bite a delicious experience.
Ingredients:
- 8 cups cornbread, crumbled
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 apples, peeled and diced
- 1/4 cup fresh sage, chopped
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups vegetable or chicken broth
- 2 large eggs, beaten
Cooking Instructions:
Preheat your oven to 350°F (175°C). In a large skillet, heat the olive oil over medium heat. Add the diced onion and celery, and sauté until softened, about 5-7 minutes.
Stir in the apples, sage, thyme, salt, and pepper, and cook for another 3-4 minutes until the apples are slightly tender. In a large mixing bowl, combine the crumbled cornbread with the sautéed mixture.
Pour in the broth and beaten eggs, mixing gently until everything is well combined. Transfer the stuffing mixture into a greased baking dish and bake for 30-35 minutes, or until the top is golden brown and crispy.
Extra Tips:
For added flavor, consider using homemade cornbread for the stuffing base, as it allows you to control the sweetness and texture.
You can also experiment with different types of apples; tart varieties like Granny Smith work well to balance the sweetness of the cornbread. If you prefer a more herbaceous flavor, feel free to add additional herbs such as rosemary or parsley.
Finally, for a crunchier topping, broil the stuffing for an additional 2-3 minutes at the end of baking, but keep a close eye to prevent burning.