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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.

Print

Cornbread, Sausage, and Pecan Stuffing


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 9Γ—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.

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  1. Courtney

    November 22nd, 2011 at 10:40 am

    Oh my goodness this looks so delicious!

  2. bakedbree

    November 23rd, 2011 at 10:47 am

    thank you Courtney!

  3. Melissa Vanni

    November 22nd, 2011 at 3:51 pm

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

  4. bakedbree

    November 23rd, 2011 at 10:47 am

    thanks Melissa!

  5. Alyssa Trobacher

    November 22nd, 2011 at 4:47 pm

    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!

  6. bakedbree

    November 23rd, 2011 at 10:45 am

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

  7. Sue/the view from great island

    November 22nd, 2011 at 5:31 pm

    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!

  8. bakedbree

    November 23rd, 2011 at 10:44 am

    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.

  9. Brandon

    November 22nd, 2011 at 6:01 pm

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

  10. bakedbree

    November 23rd, 2011 at 10:44 am

    thank you Brandon, Happy Thanksgiving!!

  11. Marina {YummyMummyKitchen.com}

    November 22nd, 2011 at 11:15 pm

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

  12. bakedbree

    November 23rd, 2011 at 10:42 am

    thank you so much Marina!

  13. Kate

    November 23rd, 2011 at 11:54 pm

    This looks delicious! Can I make this in advance?

  14. bakedbree

    November 24th, 2011 at 11:49 am

    Yes, you can!

  15. Jeff

    January 10th, 2012 at 4:01 pm

    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.

  16. bakedbree

    January 17th, 2012 at 4:16 pm

    Thanks Jeff!

  17. Rebecca Wallace

    November 23rd, 2015 at 12:07 pm

    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?

  18. bakedbree

    November 24th, 2015 at 12:20 pm

    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.

  19. Rebecca Wallace

    November 29th, 2015 at 5:31 pm

    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!!

  20. bakedbree

    December 1st, 2015 at 11:18 am

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

  21. 21 Thanksgiving Stuffing Recipes For New Flavor This Holiday

    March 31st, 2018 at 1:08 am

    […] Cornbread, Sausage and Pecan Stuffing – Baked Bree […]

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