Cornbread, Sausage, and Pecan Stuffing

cornbread, sausage, and pecan stuffing recipeI know that it is getting close, and that most of you have already finalized your Thanksgiving menus, but if you haven’t, I still have a few recipes to share with you. Like this Cornbread, Sausage, and Pecan Stuffing. I found it in this month’s issue of Country Living Magazine, shared from the The Fabulous Beekman Boys. I do not like to make my stuffing inside the bird, so I always make it in a casserole dish. I think that it is easier to cook your turkey, and the stuffing gets a nice crusty top, instead of soggy. I know that it is a matter of personal preference. I really could not have Thanksgiving without my family’s Johnson Stuffing, but I do like to make an additional stuffing or dressing to change it up a bit. This stuffing was flavorful, savory, and easy to make. If you do not have time to let the cornbread sit out overnight, toast it in a slow oven for a bit to dry it out.

I also want to thank you for all of the emails, comments, and messages on my Facebook wall. My Facebook page is a great resource. I asked a question the other day, and within minutes, I had lots of answers. I am flattered that some of my family recipes are gracing your Thanksgiving tables, and that you trust me enough to ask me Thanksgiving questions. I love answering them. If I can help you between now and the big day, send me a message (bree at bakedbree dot com) or leave a comment, and I will try to answer you as quickly as I can.

Off to the Thanksgiving feast at the kid’s school. Have a wonderful day.

cornbread, sausage, and pecan stuffing recipeCornbread:

1 1/2 cups coarse yellow cornmeal
2 Tablespoons sugar
3/4 teaspoon baking soda
3/4 teaspoon salt
1 1/4 cups buttermilk
1/2 cup sour cream
2 eggs
1 stick butter

cornbread, sausage, and pecan stuffing recipePreheat the oven to 425 degrees. Place the butter in a cast iron skillet (or a 10-inch cake pan) and put in the oven until the butter melts, about 5 minutes. In a large bowl, mix together the cornmeal, sugar, baking soda, and salt. In another bowl, whisk together the buttermilk, sour cream, and eggs until well combined. Take the skillet out of the oven and swirl the butter around to coat the edges of the pan. Pour the butter into the buttermilk mixture. Combine the wet ingredients into the dry ingredients, and stir until just combined. Pour the batter into the hot skillet and bake for 25 minutes. The cornbread should be golden brown and crusty. Cool and cut into 1-inch pieces. Turn out onto a baking sheet and let sit out at room temperature for 2 days.

cornbread, sausage, and pecan stuffing recipe 1 Tablespoon olive oil
1 large onion, diced
1 pound sweet Italian sausage
cornbread
1 cup toasted and chopped pecans
1/2 cup chopped parsley
zest of one lemon
1 1/2 cup chicken broth
1 stick melted butter
1 1/4 teaspoons salt
1/2 teaspoon freshly ground pepper

cornbread, sausage, and pecan stuffing recipeIn a large skillet, cook the onions until soft, about 7 minutes. Add the sausage and cook for another 7 minutes. Make sure that it is cooked through.

cornbread, sausage, and pecan stuffing recipeAdd the cornbread, pecans, parsley, and lemon zest to a very large bowl.

cornbread, sausage, and pecan stuffing recipeToss together.

cornbread, sausage, and pecan stuffing recipeAdd the chicken stock.

cornbread, sausage, and pecan stuffing recipeAnd melted butter.

cornbread, sausage, and pecan stuffing recipeToss until everything is combined and moistened. Pour the stuffing into a 9×13 casserole dish.

cornbread, sausage, and pecan stuffing recipeCover the stuffing with tin foil and bake in a preheated 350 degree oven for 20 minutes. Take the tin foil off and bake for another 20 minutes. The top should be crispy and crunchy. Recipe is from Country Living.

sausage pecan cornbread stuffing

Cornbread, Sausage, and Pecan Stuffing

Yield: serves 8

Cornbread, Sausage, and Pecan Stuffing - Serve with Thanksgiving turkey or roast turkey.

Ingredients

Cornbread:

  • 1 1/2 cups coarse yellow cornmeal
  • 2 Tablespoons sugar
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 1/4 cups buttermilk
  • 1/2 cup sour cream
  • 2 eggs
  • 1 stick butter
  • 1 Tablespoon olive oil
  • 1 large onion, diced
  • 1 pound sweet Italian sausage
  • cornbread
  • 1 cup toasted and chopped pecans
  • 1/2 cup chopped parsley
  • zest of one lemon
  • 1 1/2 cup chicken broth
  • 1 stick melted butter
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon freshly ground pepper

Instructions

  1. Make the cornbread first.
  2. Preheat the oven to 425 degrees. Place the butter in a cast iron skillet (or a 10-inch cake pan) and put in the oven until the butter melts, about 5 minutes. In a large bowl, mix together the cornmeal, sugar, baking soda, and salt. In another bowl, whisk together the buttermilk, sour cream, and eggs until well combined. Take the skillet out of the oven and swirl the butter around to coat the edges of the pan. Pour the butter into the buttermilk mixture. Combine the wet ingredients into the dry ingredients, and stir until just combined. Pour the batter into the hot skillet and bake for 25 minutes. The cornbread should be golden brown and crusty. Cool and cut into 1-inch pieces. Turn out onto a baking sheet and let sit out at room temperature for 2 days.
  3. In a large skillet, cook the onions until soft, about 7 minutes. Add the sausage and cook for another 7 minutes. Make sure that it is cooked through.
  4. Add the cornbread, pecans, parsley, and lemon zest to a very large bowl.
  5. Toss together.
  6. Add the chicken stock.
  7. And melted butter.
  8. Toss until everything is combined and moistened. Pour the stuffing into a 9×13 casserole dish.
  9. Cover the stuffing with tin foil and bake in a preheated 350 degree oven for 20 minutes. Take the tin foil off and bake for another 20 minutes. The top should be crispy and crunchy.
Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Oh hey there!

Well, hello there! I’m Bree Hester, the Boston-based blogger and food photographer here at Baked Bree. Here you can get lots of weeknight meal inspiration, eat more plant-based meals, and still indulge in a decadent sweet treat. Baked Bree is a place where you will find great recipes and inspiration for your next family adventure.

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This Post Has 21 Comments

  1. Courtney

    Oh my goodness this looks so delicious!

    1. bakedbree

      thank you Courtney!

  2. Melissa Vanni

    Yummy! I also love the red manicure! πŸ™‚

    1. bakedbree

      thanks Melissa!

  3. Alyssa Trobacher

    Thanks so much for the recipe, it looks awesome. Since I am Canadian and had Thanksgiving what feels like eons ago, I can make this anytime!

    1. bakedbree

      You are welcome, we lived in Canada for a few years, in fact, my daughter is Canadian.

  4. Sue/the view from great island

    I could just eat this and forgo the turkey altogether. You basically have all the food groups covered! I remember those Thanksgiving feasts at our kids’ schools (I’m kinda secretly glad we’re done with them!)
    I’m having a giveaway this week, come by and visit!

    1. bakedbree

      I love the Thanksgiving feast, in fact, cafeteria Thanksgiving dinner is one of my favorite things in the world. I know that I am weird, but I love it.

  5. Brandon

    Sausage, cornbread, pecans… what a great combination. Photos look awesome!

    1. bakedbree

      thank you Brandon, Happy Thanksgiving!!

  6. Marina {YummyMummyKitchen.com}

    This looks like the perfect stuffing. And such pretty pictures of a a dish that’s not usually so visually appealing πŸ™‚ Happy Thanksgiving!

    1. bakedbree

      thank you so much Marina!

  7. Kate

    This looks delicious! Can I make this in advance?

    1. bakedbree

      Yes, you can!

  8. Jeff

    This looks really good. I would probably substitute the sausage with chicken and add some dried cranberries or serve some whole berry cranberry sauce on the side.

    1. bakedbree

      Thanks Jeff!

  9. Rebecca Wallace

    I’ve been researching many stuffing recipes, as this will be my 1st time making it πŸ™‚ I’ve seen most recipes use eggs, which you don’t. Is there any particular reason? Also, I’d like to add in apples, which I’ve seen in other recipes. Do you think I’d have to make any other adjustments if adding in the eggs?

    1. bakedbree

      I don’t add eggs because I don’t like them in my stuffing. Adding eggs is a good addition, but I don’t know about any other adjustments if you add eggs.

  10. Rebecca Wallace

    Just wanted to circle back and let you know that I made this for the first time on Thanksgiving and it came out wonderful πŸ™‚ I was so pleased with the flavor. I did add apples and a couple more fresh herbs (sage & thyme). It was a bit crumbly as vs. some stuffings that are very moist and stuck together. But, I think it comes down to preference. I loved it, but maybe next time I’ll add a bit more liquid. Thx for the great recipe!!

    1. bakedbree

      I am so glad, and thanks for circling back. I definitely think it’s a preference. I like crunchy stuffing.

  11. Pingback: 21 Thanksgiving Stuffing Recipes For New Flavor This Holiday

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