This delicious cornbread and sausage stuffing by martha stewart is the perfect savoury side for Thanksgiving or any cosy meal. Made with soft, buttery cornbread and flavourful sausage, it’s packed with herbs and baked to golden perfection. Easy to prepare and flexible—you can swap sausage for bacon or make it vegetarian with mushrooms. A must-have for holiday feasts!
Recipe Ingredients
- 450g (1 lb) fresh pork sausage, casings removed and crumbled
- 1 large onion, finely chopped (about 2 cups)
- 3 celery stalks, finely chopped (about 150g / 1½ cups)
- 1 tsp kosher salt (or fine sea salt)
- ½ tsp freshly ground black pepper
- 900g (2 lbs) cornbread, cut into 2cm (¾-inch) cubes (about 12 cups)
- 3 tbsp fresh sage, finely chopped
- 3 large eggs, lightly beaten
- 240ml (1 cup) low-sodium chicken broth
How To Make Martha Stewart Cornbread Stuffing
- Preheat the oven and cook the sausage: Preheat your oven to 175°C (350°F). In a large nonstick skillet over medium-high heat, cook the crumbled sausage, stirring frequently, until browned and fully cooked (about 5–8 minutes). Use a slotted spoon to transfer the sausage to a large mixing bowl.
- Sauté the vegetables: In the same skillet, add the chopped onion, celery, and 60ml (¼ cup) of water. Reduce the heat to medium and cook for about 10 minutes, scraping up any browned bits with a wooden spoon. Season with salt and pepper, then transfer the mixture to the bowl with the sausage.
- Combine with cornbread and herbs: Add the cornbread cubes and chopped sage to the bowl. Gently toss everything together.
- Moisten with broth and eggs: In a small saucepan, warm the chicken broth over low heat. Pour half of the broth (120ml / ½ cup) over the stuffing mixture, then add the beaten eggs. Toss gently, allowing the cornbread to absorb the moisture. If the stuffing seems dry, add the remaining broth gradually until the mixture is moist but not soggy.
- Transfer and bake: Spoon the mixture into a lightly greased 23x33cm (9×13-inch) baking dish. Bake for 45 minutes or until the top is golden brown. Serve warm.
Recipe Tips
- Use homemade or store-bought cornbread. If using store-bought, choose a plain version without added sugar.
- For a vegetarian version, omit the sausage and use vegetable broth instead of chicken broth.
- Enhance the flavour by adding fresh thyme or rosemary alongside the sage.
- Make it ahead by prepping everything except the eggs and broth a day in advance. Add them just before baking.
- For extra richness, mix in chopped cooked bacon or chestnuts.
How To Store Leftovers
- Refrigerate: First, let the leftover cornbread and sausage stuffing cool to room temperature. Then, transfer it to an airtight container and store it in the fridge for up to 3 days. Reheat in the oven at 175°C (350°F) for 15–20 minutes until warmed through.
- Freeze: Let the stuffing cool completely, then place it in a freezer-safe container or bag. Store it in the freezer for up to 3 months. To thaw, move it to the fridge overnight before reheating in the oven at 175°C (350°F) until hot.
- Reheat: Preheat the oven to 175°C (350°F). Place the stuffing in an oven-safe dish and cover it with foil to prevent drying out. Bake for 15–20 minutes, removing the foil in the last 5 minutes for a crispy top.
Nutrition Facts
Serving Size: 1 serving (recipe yields approximately 10 servings)
- Calories: Approximately 480 kcal
- Total Fat: 29g
- Saturated Fat: 11g
- Cholesterol: 107mg
- Sodium: 1,425mg
- Total Carbohydrate: 39g
- Dietary Fiber: 2g
- Sugars: 6g
- Protein: 15g
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Martha Stewart Cornbread Stuffing
Description
This delicious cornbread and sausage stuffing by martha stewart is the perfect savoury side for Thanksgiving or any cosy meal. Made with soft, buttery cornbread and flavourful sausage, it’s packed with herbs and baked to golden perfection. Easy to prepare and flexible—you can swap sausage for bacon or make it vegetarian with mushrooms. A must-have for holiday feasts!
Ingredients
Instructions
- Preheat the oven and cook the sausage: Preheat your oven to 175°C (350°F). In a large nonstick skillet over medium-high heat, cook the crumbled sausage, stirring frequently, until browned and fully cooked (about 5–8 minutes). Use a slotted spoon to transfer the sausage to a large mixing bowl.
- Sauté the vegetables: In the same skillet, add the chopped onion, celery, and 60ml (¼ cup) of water. Reduce the heat to medium and cook for about 10 minutes, scraping up any browned bits with a wooden spoon. Season with salt and pepper, then transfer the mixture to the bowl with the sausage.
- Combine with cornbread and herbs: Add the cornbread cubes and chopped sage to the bowl. Gently toss everything together.
- Moisten with broth and eggs: In a small saucepan, warm the chicken broth over low heat. Pour half of the broth (120ml / ½ cup) over the stuffing mixture, then add the beaten eggs. Toss gently, allowing the cornbread to absorb the moisture. If the stuffing seems dry, add the remaining broth gradually until the mixture is moist but not soggy.
- Transfer and bake: Spoon the mixture into a lightly greased 23x33cm (9×13-inch) baking dish. Bake for 45 minutes or until the top is golden brown. Serve warm.
Notes
- Use homemade or store-bought cornbread. If using store-bought, choose a plain version without added sugar.
- For a vegetarian version, omit the sausage and use vegetable broth instead of chicken broth.
- Enhance the flavour by adding fresh thyme or rosemary alongside the sage.
- Make it ahead by prepping everything except the eggs and broth a day in advance. Add them just before baking.
- For extra richness, mix in chopped cooked bacon or chestnuts.
Martha Stewart Cornbread Stuffing