My version not only uses homemade cornbread but buttermilk biscuits as well. Together, the buttermilk biscuits and cornbread soak up all the goodness so the stuffing stays light, crumbly and moist inside! Thanksgiving stuffing is the ultimate comfort food. It should never be dry, bland, or mushy. When prepared just right, cornbread and sausage stuffing is soft and moist in the middle, but with a golden crunch on the outside. It’s savory, herby, and not too sweet!
Cornmeal: Cornmeal is needed to make the easy, homemade cornbread. Yellow, fine cornmeal is recommended but a medium-grind works too. (See recipe notes on using a cornbread mix instead!) You will also need a few other pantry staple ingredients to make the cornbread (see photo below)
Buttermilk Biscuits: Instead of using bread, we are using buttermilk biscuits in this stuffing. (You can use country-style white bread if preferred). A note about the cornbread and biscuits: once the cornbread and biscuits are made, you will need to toast them in the oven for 15 minutes at 300°F. It’s an extra step that’s worth it! Toasting provides structure and gives the stuffing texture.
Sausage: Italian sausage adds a savory depth to this stuffing and rounds out the flavors beautifully.
Onions and celery: Essential aromatics to add into this quintessential Thanksgiving side side. Sage, rosemary, thyme: fresh herbs are key to making this dish shine. Chicken broth: Broth adds flavor and is needed for the overall texture of the stuffing. If you have any homemade stock from your turkey, you can use that too!
Cream of chicken soup: I love adding in a can of chicken of chicken soup (or cream of mushroom) for an added depth of flavor and it helps to create a moist and flavorful cornbread and sausage stuffing.
For the cornbread
Making homemade cornbread is an extra step that requires a little more effort but is REALLY is and worth it.
For the stuffing:
