I didn’t have a turkey.
Didn’t have a guest list. Didn’t even have a plan.
But I had leftover cornbread and sausage in the freezer, and that deep ache that hits when the weather turns sharp.
So I started chopping.
Onion, celery, sage—loud smells.
The kind that fill the corners of a quiet house.
Her Highness makes hers neat.
Twelve cups of cornbread, eggs, broth, nothing extra.
I added memory. And a little too much sage.
What the Original Looked Like
Martha’s stuffing is clean and classic.
Crumbled sausage, softened onion and celery, fresh sage, cubed cornbread—everything tossed, moistened, baked until golden.
She doesn’t add anything fancy.
No nuts. No fruit. No drama.
Just comfort in a casserole dish.
And she’s right. It doesn’t need more.
But you might.
What I Did Differently
Used frozen homemade cornbread from a month ago. Still worked.
Threw in some fresh thyme because it felt right.
Didn’t warm the broth. Just poured it in cold. It was fine.
Used a little bacon grease in the pan. Not sorry.
The Way It Happened in My Kitchen
Mae was out. I had music on low and socks on tile.
The sausage browned fast. I stirred too often. Couldn’t help it.
The celery sizzled in the sausage fat.
Smelled like family. Not a specific person—just the idea of it.
I added broth until it looked like it might hold together.
Not soggy. Just willing.
Baked it until the top looked toasted and the corners bubbled.
Ate two servings straight from the pan.
A Few Things I Learned
Stuffing isn’t just for holidays.
Cornbread forgives a lot.
And sausage and sage can make any room feel like it’s holding warmth.
What I Did With the Extras
Mae made a sandwich with hers.
I reheated mine in a skillet the next morning with an egg on top.
Called it breakfast. Called it peace.
Would I Make It Again?
Yes.
For dinner. For leftovers. For the scent it leaves behind.
That’s As Much As I Remember
The pan’s still warm on the stove.
No one came over.
Didn’t matter.
if you want something even cozier, i made martha’s mashed potatoes with brown butter once. they didn’t last the night.
FAQs
nope. store-bought works. just avoid the sweet kind. stuffing doesn’t need sugar.
yes. skip the sausage, use mushrooms or extra celery, and sub veggie broth.
thyme, rosemary, parsley—anything green that smells like fall.
soft, but not soggy. like it would hold a shape, but barely.
yep. let it cool fully. wrap tight. reheats beautifully in the oven.
I Tried Martha Stewart’s Cornbread Stuffing, and It Made the House Smell Like Someone Was Coming Over
Description
Buttery cornbread baked with sausage, onion, celery, and sage—soft in the middle, crisp on top, warm all the way through.
Ingredients
Instructions
- Preheat the oven. Set it to 350°F (175°C).
- Cook the sausage. Brown it in a skillet over medium-high heat, about 5–8 minutes. Stir often. Scoop it into a big mixing bowl.
- Sauté the vegetables. In the same pan, cook onion and celery with ¼ cup water. Scrape up the browned bits. About 10 minutes. Season with salt and pepper. Add it to the bowl with sausage.
- Add the cornbread + herbs. Toss in the cubes and sage. Mix gently. Don’t crush it.
- Moisten the mix. Warm broth if you like. I didn’t. Pour half in. Add eggs. Toss again. Add more broth if it looks dry.
- Bake. Spoon it into a greased 9×13″ dish. Bake for 45 minutes until golden and proud.
- Serve warm. With more butter if no one’s looking.