Cornbread Stuffing With Sausage and Corn Nuts
A savory and flavorful stuffing that combines homemade cornbread with breakfast sausage, aromatic vegetables, and crunchy corn nuts. Enhanced with white wine, fresh herbs, and a kick of heat from Thai chiles, this stuffing makes for a perfect holiday side dish.
Ingredients
- •3 lb cornbread
- •1½ lb breakfast sausage
- •1 cup unsalted butter
- •2 medium onions
- •4 stalks celery
- •1 tbsp Kosher salt
- •3 cloves garlic
- •2 whole Thai chiles
- •¾ cup corn nuts
- •¾ cup dry white wine
- •1 Tbsp sage
- •2 tsp thyme
- •3 large eggs
- •1 tsp black pepper
- •3½ cups turkey stock
Cooking Instructions
- 1.
Preheat oven to 325°F. Divide cornbread evenly between 2 large rimmed baking sheets and bake, tossing occasionally, until dried out and lightly browned around the edges, 40-50 minutes. Let cool at least 10 minutes. Increase oven temperature to 350°F.
50 min
- 2.
Meanwhile, cook sausage in a large skillet over medium-high heat, stirring and breaking up with a spoon, until lightly browned and cooked through, 6-8 minutes. Transfer to a plate.
8 min
- 3.
Reduce heat to medium and melt butter in same skillet. Add onions and celery; season with salt. Cook, stirring occasionally, until softened but not browned, 8-10 minutes. Add garlic and chiles. Cook, stirring once, until very fragrant, about 1 minute. Add corn nuts and cook, stirring often, until very fragrant and vegetables are starting to brown around the edges, about 3 minutes. Add wine and cook, stirring occasionally, until almost completely evaporated, about 3 minutes. Add sage and thyme and toss to combine. Remove from heat.
17 min
- 4.
Combine cornbread, sausage, and vegetable mixture in a large bowl. Whisk eggs and stock in a medium bowl until very well combined. Pour over cornbread mixture and let sit, gently stirring every minute or so, until cornbread has absorbed all or virtually all of the liquid. Season with salt and pepper (about 1 Tbsp. Diamond Crystal or 11/2 tsp. Morton kosher salt).
10 min
- 5.
Lightly butter a 3-qt. or 13x9x2" baking dish. Transfer stuffing to dish and tap dish lightly against counter to distribute and compact stuffing. Cover tightly with foil and bake until stuffing is very hot throughout and bubbles appear around sides, 40-45 minutes. Increase oven temperature to 425°F and remove foil. Continue to bake stuffing until top is lightly browned, 15-20 minutes longer.
65 min
- 6.
Do Ahead: Stuffing can be baked at 350°f 3 days ahead. Let cool, then chill. Reheat in a 350°F oven before increasing temperature to 425°F and removing foil.