Pioneer Woman Cornbread Sausage Stuffing Recipe

This Pioneer Woman Cornbread Sausage Stuffing is a moist and savory recipe, which is made with a homemade cornbread base and spicy pork sausage. It’s the ultimate holiday side dish, a classic, from-scratch stuffing perfect for your Thanksgiving table, ready in about 2 hours, plus overnight drying time for the cornbread.

Pioneer Woman Cornbread Sausage Stuffing Ingredients

A classic combination for a truly show-stopping holiday side dish.

For the Cornbread:

• 1¾ cups all-purpose flour
• 1¼ cups yellow cornmeal
• 3 tablespoons sugar
• 1½ tablespoons baking powder
• 1½ teaspoons salt
• 3 large eggs
• 1 cup whole milk
• 1 stick (½ cup) unsalted butter, melted

For the Stuffing:

• 1 lb bulk hot (or sweet) pork sausage
• 2 medium yellow onions, diced
• 3 celery ribs, diced
• 6 tablespoons unsalted butter, divided
• 5 garlic cloves, chopped
• ¼ cup finely chopped fresh herb blend (thyme, rosemary, and sage)
• 4 large eggs
• 1 cup whole milk
• 2 cups low-sodium chicken broth
• ½ teaspoon salt

How To Make Pioneer Woman Cornbread Sausage Stuffing

A step-by-step guide to this incredibly flavorful and satisfying holiday side.

1. Make and Dry the Cornbread (Day Before): Preheat oven to 350°F. Grease and flour a 9×13-inch pan. In a large bowl, whisk the dry cornbread ingredients. In a separate bowl, whisk the eggs and milk. Add the wet ingredients and the melted butter to the dry and whisk until smooth. Pour into the prepared pan and bake for about 30 minutes. Let the cornbread cool completely, then cut it into 1-inch cubes and leave it out on a baking sheet overnight to dry out.
2. Cook the Sausage and Vegetables: The next day, preheat your oven to 350°F. In a large skillet, cook the sausage until browned. Remove the sausage to a very large bowl, leaving the fat in the pan. Melt 3 tablespoons of the butter in the same skillet and cook the onions and celery until softened. Add the garlic and cook for 1 more minute. Off the heat, stir in the fresh herbs. Add this vegetable mixture to the bowl with the sausage.
3. Assemble the Stuffing: In another bowl, whisk the eggs with the milk, broth, and salt.
4. Combine and Soak: Add the dried cornbread cubes to the large bowl with the sausage and vegetables. Pour the egg and broth mixture over the top. Fold everything together gently, being careful not to break up the cornbread too much. Let the mixture sit for about 10 minutes to allow the cornbread to get saturated.
5. Bake to Perfection: Transfer the stuffing to a greased 9×13-inch baking pan. Dot the top with the remaining 3 tablespoons of butter. Bake, uncovered, for about 35-40 minutes, until the top is golden brown and crisp and the center is set. Serve warm.

Recipe Tips

For the most delicious, perfectly moist stuffing.

• How to get the perfect texture? Letting the cornbread cubes dry out overnight is the most crucial step. Stale, dry bread soaks up the broth and egg custard without turning to mush, which is the secret to a stuffing that’s moist on the inside and crispy on top, not a soggy mess.
• Can I make this ahead of time? Yes! This is the perfect make-ahead Thanksgiving side. You can assemble the entire casserole, cover it, and store it in the refrigerator for up to 24 hours. When you’re ready to bake, you may need to add 10-15 minutes to the baking time since it’s starting from cold.
• What’s the best sausage to use? A good quality bulk pork sausage is the classic choice. You can use a hot variety for a spicy kick, or a mild or sweet Italian sausage for a more traditional flavor.
• How to prevent a dry stuffing? Don’t be afraid to add more broth if the mixture looks dry before it goes into the oven. The cornbread will absorb a lot of liquid as it bakes. It should look quite wet when you put it in the oven.

What To Serve With Cornbread Sausage Stuffing

The perfect main course for this show-stopping side.

This hearty and flavorful stuffing is a star on any holiday table. It pairs perfectly with:

• A classic Roast Turkey and gravy for Thanksgiving
• A simple roast chicken or pork loin
• A glazed holiday ham

How To Store Cornbread Sausage Stuffing

Keeping your delicious leftovers fresh.

• Refrigerate: Store any leftovers, covered, in the refrigerator for up to 4 days.
• Freeze: You can freeze the baked stuffing for up to 3 months. Thaw in the refrigerator overnight before reheating.
• Reheat: For the best texture, reheat the stuffing, covered with foil, in a 325°F oven until hot and the top has re-crisped.

Pioneer Woman Cornbread Sausage Stuffing Nutrition Facts

An estimated guide per serving.

• Calories: 541kcal
• Protein: 8g
• Carbohydrates: 43g
• Fat: 33g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Pioneer Woman Recipes:

• Pioneer Woman Sausage Quiche Recipe
• Pioneer Woman Sausage Tortellini Soup Recipe
• Pioneer Woman Sausage Rolls Recipe