My cornbread is fresh, not day old. Can I still make this cornbread sausage stuffing?

Yes. Cube the fresh cornbread and spread the cubes on a sheet pan, then dry them in a 300 degree F oven for 12 to 15 minutes, tossing once. You want the cubes firm and lightly golden at the edges, not browned through. This mimics day old texture and keeps the stuffing from turning mushy.

My stuffing looks dry after adding all the broth. How do I fix it?

Add more warm broth a quarter cup at a time, tossing gently and waiting a minute between additions so the cubes can absorb it. Cornbread varies a lot in density, so the exact amount is always approximate. The finished stuffing should look moist and glistening, with no dry cubes and no puddle of broth at the bottom.

Can I make this without sausage for vegetarian guests?

Absolutely. Replace the sausage with 2 cups of diced mushrooms browned hard in 2 tablespoons of butter, plus 1 teaspoon of soy sauce for savory depth. Use vegetable broth instead of chicken broth. Everything else, including the timing, stays exactly the same.

Can I double this recipe for a crowd of 12 or more?

Yes, but use a very large skillet or a Dutch oven so the cubes toast and steam in a single layer rather than steaming in a crowd. A 14 inch skillet or 6 quart Dutch oven handles a double batch well. Add 2 to 3 extra minutes to the covered steam step and check that the center is hot before serving.

Is it safe to prepare stuffing ahead and reheat it on Thanksgiving?

Yes, with one rule, cool it quickly and refrigerate within 2 hours of cooking, then reheat to steaming hot throughout. According to food safety guidance from the USDA , stuffing should reach 165 degrees F when reheated. Never leave cooked stuffing at room temperature for longer than 2 hours, and the stovetop reheat with a splash of broth brings it back beautifully.

Easy Cornbread Sausage Stuffing: 20-Minute Skillet

Ingredients

Scale

1 lb bulk pork breakfast sausage
6 cups day old cornbread, cut into 1 inch cubes (about 1 lb)
2 tablespoons butter
1 large yellow onion, diced
3 ribs celery, diced
2 cloves garlic, minced
1 tablespoon fresh sage, chopped (or 1 teaspoon dried)
1 teaspoon fresh thyme leaves
2 1/2 cups low sodium chicken broth, warmed
2 large eggs, beaten
1/2 cup dried cranberries
1/2 cup pecans, toasted and roughly chopped
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper

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Instructions

Place the cornbread cubes in a large dry skillet, 12 inches or bigger, over medium heat. Toast 4 to 5 minutes, tossing often, until the edges turn golden and crisp. Transfer to a large bowl and set aside.
Crumble the sausage into the same skillet over medium high heat. Cook 5 minutes, breaking it into small pieces, until browned and crisp at the edges. Scoop out with a slotted spoon and add to the bowl with the cornbread, leaving the drippings in the pan.
Add the butter to the drippings. Add the onion and celery with a pinch of salt and cook 4 minutes, stirring, until softened and just starting to color. Stir in the garlic, sage and thyme and cook 1 minute more, until fragrant.
Pour in the warmed broth and bring to a lively simmer, scraping up all the browned bits from the bottom of the pan.
Return the cornbread and sausage to the skillet. Add the cranberries and toss everything gently until the cubes have absorbed most of the broth, about 2 minutes. If it looks dry, splash in more broth a quarter cup at a time.
Drizzle the beaten eggs evenly over the mixture and fold through gently.
Cover the skillet, reduce the heat to low, and steam 5 minutes until the stuffing is hot through and holds together when pressed with a spoon.
Uncover, scatter the toasted pecans over the top, and rest 3 minutes off the heat. Taste for salt, adjust, and serve hot straight from the skillet.

Author: Chef Hanna
Prep Time: 10 minutes
Cook Time: 10 minutes