Southern Style Cornbread Stuffing is an Essential Thanksgiving Side

My Grandma Ruth’s Southern Style Cornbread Stuffing made with cornbread, biscuits and sausage and plenty of spices for a delicious addition to your Thanksgiving meal.

This recipe is so easy a kid can make it. When Grandma was on bed rest because of a pregnancy she instructed her 13 year old daughter (my mom) to make this and the rest of Thanksgiving dinner. Mom ran into the bedroom to check with Grandma on every step and it came out perfectly.

Obviously it is delicious with turkey, but it also pairs well with just about anything. Including on its own.

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Southern Style Cornbread Stuffing

Deliciously easy southern style cornbread stuffing made with cornbread, biscuits and sausage. Perfect for Thanksgiving but easy enough for any meal.

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Ingredients

  

• 1 recipe baking powder biscuits about 9
• 1 recipe cornbread
• 1 pound pork sausage
• 1 cup celery finely chopped
• 1 cup onion finely chopped
• 1/4 cup fresh parsley finely chopped
• 3 eggs
• 3-4 cups turkey or chicken broth
• 1 tablespoon powdered sage
• 3 tablespoons fresh sage finely chopped
• 1/4 teaspoon black pepper

Instructions

 

• Cook biscuits and cornbread several days ahead of time and crumble on cookie sheet or in a large bowl and allow to dry in the open air. Toss by hand occasionally. 

  Drying allows bread to absorb all flavors and moisture from liquid ingredients. The breads may be cooked weeks ahead of time, allowed to dry and placed in a heavy plastic bag in the freezer for later use. Thaw thoroughly before continuing to prepare the stuffing.
• Brown sausage, drain and reserve excess grease. Put reserved grease back in skillet and heat. Sauté celery, onion, parsley, sage and pepper over medium high temperature. 
• Put crumbled bread in large bowl and mix completely. Make a well in the middle and crack eggs into well. Break yolks with a fork and make a paste of whites and yolks. Mix thoroughly into bread.
• Add browned sausage and mix well with hands. Add sautéed celery, onion parsley and sage. Mix again by hand.
• Add broth one cup at a time to make mixture moist. Add more broth as needed. Mixture should just barely stick together when a handful is formed in the palm of the hand.
• Bake in a greased casserole pan for about 15-20 minutes. 

Notes

I use this recipe for the cornbread and this one for the biscuits

Until next time, happy eating.

~Audrey