Go Back
–+ servings
Cornbread, sausage, and pecan stuffing with fresh parsley.

Cornbread, Sausage, and Pecan Stuffing

Bree Hester
4 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Additional Time 2 days
Total Time 2 days 1 hour 20 minutes
Course Side Dish
Cuisine Southern
Servings 8
Calories 558 kcal

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

Stuffing:

  • 1 large onion diced
  • 1 pound sweet Italian sausage
  • 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
 

  • Make the cornbread first. 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.
    Butter melting in cast iron skillet for baking recipes.
  • 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.
    Browning sweet Italian sausage and chopped onions in a skillet for Cornbread, Sausage, and Pecan Stuffing.
  • Add the cornbread, pecans, parsley, and lemon zest to a very large bowl.
    Adding cornbread, pecans, parsley, and lemon zest to a large bowl for Cornbread, Sausage, and Pecan Stuffing.
  • Toss together.
    Tossing cornbread, sausage, and pecans for Cornbread, Sausage, and Pecan Stuffing.
  • Add the chicken stock.
    Adding chicken stock to the cornbread, sausage, and pecan stuffing.
  • And melted butter with salt and pepper.
    Pouring melted butter and chicken stock over cornbread, sausage, and pecans for stuffing.
  • Toss until everything is combined and moistened. Pour the stuffing into a 9×13 casserole dish.
    Cornbread, Sausage, and Pecan Stuffing in a white oval dish.
  • 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.
    Cornbread, Sausage, and Pecan Stuffing in a white casserole dish, garnished with fresh parsley.

Nutrition

Calories: 558kcalCarbohydrates: 39gProtein: 17gFat: 38gSaturated Fat: 11gSodium: 1412mgFiber: 5g
Keyword cornbread dressing, cornbread stuffing, holiday side dish, pecan stuffing, sausage stuffing, Southern stuffing recipe, Thanksgiving stuffing,
Tried this recipe?Let us know how it was!