The Best Stuffing Ever…Sourdough Cornbread and Sausage Stuffing
Sharing my stuffing recipe with you today that is truly the BEST Thanksgiving Stuffing! Packed with amazing flavor, sourdough and cornbread. Look no further!
If you are looking for a stuffing recipe that all of your guests will love, look no further, I’ve got the perfect recipe!
I know it’s a bold statement to say this could be the best stuffing ever, but…..it really is 🙂 No joke, my husband who absolutely despises stuffing, came home and said, “Oh wow, this is the best stuffing I have ever had!” There’s nothing more unappealing than a dry tasteless stuffing, so I decided to create my own version with ALL of my favorite stuffing ingredients.
For more Picky Palate Thanksgiving Recipes try: The Best Classic Mashed Potatoes Recipe.
How To Make The Perfect Thanksgiving Stuffing
Here’s your line-up of ingredients.
Find yourself a nice loaf of sourdough bread. If sourdough isn’t your thing, go for the French bread.
Give the loaf a nice slice, about 1 inch slices.
Cut those slices into cubes 🙂
I LOVE cornbread in my stuffing. It adds such a great sweetness to the salty goodness! Anyway, I bought my cornbread, but feel free to use your own recipe 🙂
Cube it all up.
Add the cornbread cubes to the sourdough cubes.
Time to toast the cubes!
While the bread is toasting, break out the veggies. Start slicing up your celery. All of it, even the little leafy parts 🙂
Don’t forget the onions. Slice then chop.
I love mushrooms in my stuffing, but if you are not a fan, feel free to leave these babies out.
Look at all of that veggie goodness!
Time to melt the butter. I know it’s a lot, but this recipe makes a TON of stuffing.
Saute those veggies.
Pour in your chicken broth.
Give a nice chop to your fresh herbs.
….and pour them in 🙂
Brown your breakfast sausage, drain then pour into veggies.
Place those toasted bread cubes into a VERY large bowl…
…..and slowly add the sausage and veggie mixture to the cubes, while stirring throughout.
Thanksgiving Stuffing Recipe
You’ll get something like this. Taste a few pieces and season with a little extra salt and pepper according to your taste 🙂 Transfer to 2 baking dishes and bake for 25-30 minutes.
Tada’. Here’s one of dishes hot out of the oven.
A closer, more delicious look 🙂 Enjoy friends….we did!
- 1 lb Sourdough Loaf cubed
- 12 oz baked cornbread cubed
- 14 Tablespoons butter 1 3/4 sticks
- 1 large onion diced (about 1 1/2 Cups)
- 1 bunch of celery chopped (about 3 Cups)
- 3 large carrots chopped (about 2 Cups)
- 8 oz baby bella mushrooms chopped (about 1 1/4 Cups)
- 2 Tablespoons minced garlic
- 2 1/2 Cups chicken broth
- 1/2 Cup fresh chopped parsley
- 2 Tablespoons fresh rosemary
- 1 Tablespoon fresh sage
- 1/2 teaspoon ground thyme or 1 Tablespoon fresh
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh cracked black pepper
- 1 lb Jimmy Dean Sage Sausage
- Preheat oven to 350 degrees F. Place cubed sourdough and cornbread onto a large jellyroll baking sheet. Bake for 25 minutes, until lightly toasted. Remove from oven.
- Melt butter into a large dutch oven or large rimmed skillet over medium heat. Saute onions, celery, carrots and mushrooms for about 10 minutes or until veggies turn tender. Stir in garlic and cook for another minute then pour in chicken broth, parsley, rosemary, sage, thyme, salt and pepper. Stir and reduce heat to low to simmer.
- Brown sausage in skillet, drain if necessary then add to vegetable mixture. Place bread cubes into a large bowl and slowly pour mixture over cubes gently stirring throughout to ensure all pieces get coated. Taste a couple pieces and season with additional salt and pepper according to taste. I added a few more pinches of kosher salt and pepper at this point.
- Divide stuffing into a 9x13 inch baking dish and a 11x7 inch baking dish. Bake for 25-30 minutes, until just golden brown on top. Should still be nice and moist. Remove from oven and serve!
Pin The BEST Stuffing Recipe!
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