How do you keep stuffing from falling apart?

The stuffing should be moist but not wet. If there is a puddle of broth at the bottom of the bowl, you've added too much. Add more bread to soak up the excess moisture . If the mix is still dry and crumbly, add more liquid and toss gently until it starts to clump together.

Should stuffing be soft or crunchy?

Speaking of texture, that's what stuffing is all about--you want a mix of crispy and soft pieces . We recommend adding stock a little at a time--1/2 cup to 1 cup, depending on how much stuffing you're making--and waiting for the bread to absorb the liquid before adding more.

Should I put eggs in my stuffing?

The most important ingredient of stuffing may be the binder, which keeps all the other elements in place. For a fluffy texture, use eggs . Stock is the most-used binder. Less conventional possibilities include fruit juice (such as apple or orange) and alcohol (wine or liqueur).

How do you get stuffing to stick together?

Bread is another key consideration to ensure moist stuffing. “The type of bread you use is the roadmap to how much moisture you need to add to your stuffing,” says Bamford. “You should always add a little at a time, so each dose has the opportunity to get absorbed and [pulled] together.

Why does my stuffing come out mushy?

If the stuffing came out too wet and soggy (aka bread soup!) try not to over mix it, otherwise it'll turn into mush.

Can you mess up stuffing?

Using too much (or not enough) liquid . The key to a good stuffing is using just the right amount of liquid so you get a good contrast of soft and firm pieces. Add too much stock and you'll find yourself with soggy stuffing. Don't add enough stock, and you have an overly dry stuffing on your hands.

Is it better to make stuffing the night before?

Absolutely. Most Thanksgiving stuffing recipes can be made at least partially in advance since: A) They're easily assembled a day or two ahead of Thanksgiving Day; and B) They're often baked using a two-step process (once covered with foil to cook through, then uncovered to achieve a crispy top).

Do you cook stuffing before you stuff?

If you're using raw meat, poultry or shellfish to make your stuffing, cook those first , add them to your stuffing mix and then immediately stuff your bird. If you're preparing the stuffing ahead of time, cool it immediately and placed it in shallow containers in the refrigerator.

Do you have to cook stuffing mix?

It's simple to make – just combine the stuffing mix with boiling water, mix well and leave to stand for five minutes. Then the mix is ready to either place into an ovenproof dish or shape into stuffing balls and bake in the oven .

Is it OK to make stuffing a day ahead of time?

No matter where you fall, getting a head start on what can be prepared before the big day is essential. One question that always crops up: Can you make stuffing ahead of time? The short answer to whether you can making stuffing ahead of time is yes .

Is it better to make stuffing the day before?

Absolutely. Most Thanksgiving stuffing recipes can be made at least partially in advance since: A) They're easily assembled a day or two ahead of Thanksgiving Day; and B) They're often baked using a two-step process (once covered with foil to cook through, then uncovered to achieve a crispy top).

How do you fix hard stuffing?

If you made your stuffing as dry as a desert, don't panic! Melt a little bit of butter in a sauce pot with some stock and add a couple of ladles of it to the dried stuffing. Toss it all together and let it soak. Cover to keep it warm until ready to serve .

The Best Ever Cornbread Sausage Stuffing Recipe

By: KristaPublished: Nov 12, 2020Updated: May 26, 2021

Jump to Recipe·

Cornbread Sausage Stuffing Recipe

Growing up I use to hate stuffing. My mom would make it every year and for the longest time it was the one dish she just didn’t pay any attention to. She would buy the premade stuffing mix, saute some celery and onions, mix it all together with chicken broth and voila. Stuffing.

No wonder I didn’t like it. It always tasted so salty to me, like I was eating dry crunchy poultry seasoning, yuck. Don’t get me wrong, my mom is an amazing cook. She is the one who taught me everything I know. But stuffing, stuffing was not her thing.

But then one day, after she graduated from Le Cordon Blue Culinary School she made it from scratch.

Y’all.. my mind was blown! And now I’m a lover of stuffing! It adds a huge comforting bite to your Thanksgiving dinner plate. Let’s dive in!

What is the difference between stuffing and dressing?

I know, let’s end the debate. Stuffing vs. Dressing. What’s the difference? Which is better? If you want the dictionary version Stuffing is defined as “a mixture used to stuff into another food, most commonly poultry, before cooking.” Dressingis cookedin a pan outside of the turkey cavity, it usually has all the same flavors that stuffing has it just is not stuffed into the turkey. Now, regardless of cooking techniques or definitions there is also a regional definition. Complicated I know. People who live in the Northeast and Pacific Northeast call it stuffing and people in the south typically call this classic Thanksgiving dish dressing. Let’s call it whatever we want but just choose to make it because it’s a holiday staple!

Can I prepare stuffing ahead of time?

Yes, absolutely. You can bake it ahead of time and either place it in the refrigerator and use within 3 to 4 days or freeze it. Do not refrigerate uncooked stuffing. To reheat the cooked stuffing from frozen, heat to 165 °F in a 350°F oven. To reheat from refrigerated, bake in 350°F oven, covered, for 30 minutes.

Ingredients you’ll need to make this Stuffing:

Typically stuffing is made with dry sourdough bread. This version is made with cornbread that adds a sweet corn flavor that you’ll love!

Cornbread: For this recipe I did make my own cornbread, because I wanted something more “homie” instead of store bought. However, you can use store bought or boxed if you need an easy button. (the homemade cornbread recipe is not included in this, I’m leaving it up to you)
Sausage: I use Jimmy Dean Natural Sausage. The sausage adds the perfect amount of spicy Italian flavor to this dish and makes it so comforting and cozy.
Butter: Instead of oil, I use butter to saute the onions, celery and garlic in. Trust me, it makes its a difference. You can use grass free butter or ghee if you’re dairy free.
Aromatics: The key aromatics in this dish are onions, celery and garlic – otherwise known as the classic holy trinity for stuffing.
Fresh Herbs: Most stuffings call for poultry seasoning, I focus on the key herbs that shine in my Thanksgiving Turkey Recipe to make it the perfect pairing.
Cranberry: You could use fresh cranberries if you’d like, however it will change the flavor a bit and make it more tart. This recipe uses dried cranberries which add a nice sweetness to this savory herbaceous stuffing.
Broth/Stock: I used chicken stock, however you could also use vegetable stock if you’d like.
Egg: This is the “binder” to help keep everything together.

How to make Cornbread Sausage Stuffing?

Preheat oven to 350°F.
Using your hands crumble cornbread into irregular size pieces (large, medium and bite size). Spread out on 13×9 baking sheet. Bake cornbread crumbles for 8-10 minutes, tosses halfway through.
Remove cornbread and let sit.
In the meantime, heat a medium skillet to medium high heat. Add ground sausage to the pan and cook until slightly browned, approximately 5-7, chopping up sausage into smaller pieces with a wooden spoon.
Once browned, remove the sausage from the pan and let rest. Then immediately add 2 tablespoons of butter, diced onion, diced celery and garlic. Saute until onions are translucent, about 3-4 minutes. Then add in dry sage, dry thyme and season with salt and pepper. Toss to coat then remove from heat.
To a small bowl add vegetable broth and 1 egg. Whisk until egg is scrambled.
To a large bowl add browned crumbled cornbread, sausage, celery onion mixture and cranberries. Pour vegetable broth over the top and toss to coat. Mix everything together.
Add cornbread stuffing mixture to a 13×9 baking dish.
Bake, uncovered, for 25-30 minutes until slightly browned and serve.

Should I cover stuffing when baking?

I like to have my stuffing slightly browned on top and with a crunch, so I like to bake mine uncovered. However, if you like the have your stuffing a more tender and moist then I’d recommend baking with a tin foil cover for 20 minutes and then uncovered for an additional 10 minutes.

Can I stuff this cornbread sausage stuffing recipe in my turkey?

Yes, absolutely. Mix everything together and instead of putting it in a casserole dish and baking, stuff the mixture into the turkey cavity. And then continue with roasting turkey process.

How do you keep stuffing warm and moist?

Bring the baked stuffing to room temperature so that it will reheat evenly. This will take about 30 minutes. Then you’ll want to warm it in a 350°F oven, covered, for 30-40 minutes until heated through.

What to serve with Stuffing?

The Best Cheesy Sausage Stuffed Mushrooms
Cheesy Scalloped Potatoes
Oven Roasted Brussel Sprouts with Balsamic
Festive Holiday Cranberry Sangria

Best Ever Cornbread Sausage Stuffing Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Krista
Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Yield: 10-12 1x
Category: Sides
Method: Mix
Cuisine: American

Print Recipe

Description

The Best Ever Cornbread Sausage Stuffing has a sweet and savory blend of cornbread, Italian sausage, sautéed vegetables, cranberries and herbs, all baked to golden brown deliciousness. It’s the perfect healthy side dish this holiday season!

Ingredients

Scale

1 lb. honey cornbread, crumbled
1 lb. sausage
2 tablespoons butter
1 1/2 cups diced celery
1 cup diced onion
3 garlic cloves
2 teaspoons dry sage
1 1/2 teaspoons dry thyme
salt & pepper to taste
1 cups vegetable broth (or chicken broth)
1 egg
1/2 cup dry cranberries

Cook ModePrevent your screen from going dark

Instructions

Preheat oven to 350°F.
Using your hands crumble cornbread into irregular size pieces (large, medium and bite size). Spread out on 13×9 baking sheet. Bake cornbread crumbles for 8-10 minutes, tosses halfway through.
Remove cornbread and let sit.
In the meantime, heat a medium skillet to medium high heat. Add ground sausage to the pan and cook until slightly browned, approximately 5-7, chopping up sausage into smaller pieces with a wooden spoon.
Once browned, remove the sausage from the pan and let rest. Then immediately add 2 tablespoons of butter, diced onion, diced celery and garlic. Saute until onions are translucent, about 3-4 minutes. Then add in dry sage, dry thyme and season with salt and pepper. Toss to coat then remove from heat.
To a small bowl add vegetable broth and 1 egg. Whisk until egg is scrambled.
To a large bowl add browned crumbled cornbread, sausage, celery onion mixture and cranberries. Pour vegetable broth over the top and toss to coat. Mix everything together.
Add cornbread stuffing mixture to a 13×9 baking dish.
Bake, uncovered, for 25-30 minutes until slightly browned and serve.