It's fall and it's almost Thanksgiving as I write this. Last year, I made an entire Thanksgiving Dinner for my website which was focused on being beginner-friendly and budget-friendly. At the time, I noticed a lot of people were looking for great stuffing recipes come November. So here we are. I had been dying to test a cornbread stuffing recipe and I finally took the time to do it. Today, I bring you a sweet and savory cornbread stuffing. I seriously could not stop eating this when it came out of the oven. And so you know, it's only slightly sweet and doesn't overwhelm in that way. The savory ingredients balance it out to perfection.
Cornbread Stuffing is a Revelation (I'm Serious)
There are so many ways to make a great stuffing and I love them all. I know it sounds crazy by I love Stove Top Stuffing as much as I love Pepperidge Farm bagged stuffing as much as I love homemade French bread stuffing and now this sweet and savory cornbread stuffing too. Phew! That was a long sentence. Main point: all stuffing is good stuffing. Can we agree on this?
My newest thought is that cornbread stuffing is truly a revelation. I wasn't sure how it would turn out since I had never eaten it or made it before. When I tested this recipe, I was torn about adding the sausage. Stuffing is an extremely important part of Thanksgiving dinner. Might be the most-anticipated food on the menu. And I don't know about your family - but we devour boatloads of it on the big day. I loved the extra level of flavor the sausage added. And with the traditional flavors of onion, celery, apple and dried cranberries? Every mouthful was like opening a little present.
Sweet and Savory Cornbread Stuffing: What's Your Consistency Preference?
Sweet and savory flavor profiles are my favorite and this recipe hits the mark. I thought it would be too cornbready, but with all the other flavors added it is the perfect blend of slightly sweet and slightly savory. I like my stuffing a bit moist and a bit crumbly at the same time. Anyone else? I opted to NOT add eggs to this recipe. For me personally, I don't think eggs belong in stuffing. However, if you must, you can beat two eggs in with the chicken broth before pouring over the cornbread and mixing all the ingredients together. That creates more of a slight bread pudding consistency which I am not crazy about. But if you like that - go for it. I thought the chicken broth and the other ingredients was enough to create a gorgeous texture.
Next important issue: cornbread cube distribution. You can make this as cubey as you like - or not. If you want larger chunks of cornbread, don't squish the ingredients together as much when doing the final mix. You could even set aside a few of the cubes after you pour the broth over the cornbread. Then place them strategically over the top of the baking dish before cooking.
Cornbread Stuffing: The Breakdown
It's that time of year when I hope we are reminded of all the good things in life. A time to decidedly not worry about the things we don't have and focus on all that we do have. Take a moment to appreciate the people and the environment where you live. Get to your kitchens and show your love by cooking a homemade meal. Gather around a table, or your couch or your fire pit and talk to the people you care about. Share your stories and your laughter. Let's put our screens down and simply exist.
Do You Need More Holiday Ideas? I've Gotcha Covered:
- Thanksgiving Dinner: The Whole Shabang! (all of it - an entire dinner)
- Stuffed Mushrooms with Sausage, Chedddar and Panko (make-ahead friendly)
- Brown Sugar Bacon Sticks with Maple Drizzle (make-ahead friendly)
- Apple Brie Crostini w/Toasted Pecans
- Crispy Thai Pork Toast (make-ahead friendly)
- Honey Butter Bourbon Shrimp
- Warm Shrimp & Gorgonzola Dip (make-ahead friendly)