Cornbread Stuffing Recipe
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Sally's Baking Addiction · by Sally★ 4.8

Cornbread Stuffing Recipe

NUTRITION · PER SERVING100M COOK
CAL 26%·PRO 32%
CARBS 38G29% OF CAL
3G FIBER0G ADDED0G INTRINSIC22G OTHER12G TOTAL SUGAR
FAT 34G59% OF CAL
14G SAT20G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A from-scratch cornbread and sausage stuffing with fresh herbs and pecans. Rich and savory, it's a traditional Thanksgiving side dish that can be prepared ahead.

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Nutrition & ingredients

Ingredients

serves 8
  • 1 cup (120g) cornmeal (fine or medium ground)
  • 1 cup (125g) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, melted and slightly cooled
  • 1/4 cup (85g) honey
  • 1 large egg, at room temperature
  • 1 cup (240ml) buttermilk, at room temperature
  • 2 and 1/2 cups (600ml) reduced-sodium chicken broth
  • 2 large eggs
  • 1/4 cup (4 Tbsp; 56g) unsalted butter
  • 1 cup (130g) diced onion
  • 1 and 1/4 cups (160g) sliced celery
  • 2 teaspoons chopped fresh thyme leaves (or 1 teaspoon dried)
  • 1 Tablespoon chopped fresh sage (or 1 teaspoon dried)
  • 1 and 1/2 Tablespoons chopped fresh parsley (or 2 teaspoons dried)
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 pound (454g) uncooked mild Italian sausage
  • optional: 1 cup (125g) pecan halves
PREP
60M
SODIUM
830MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.