If you’re looking for a heartwarming dish that perfectly balances savory sausage, sweet dried fruits, and the comforting texture of cornbread, this Homemade Cornbread Stuffing with Sausage and Dried Fruits Recipe is an absolute must-try. It’s a delightful mix of flavors and textures that comes together in a way that feels both special and homey, making it a guaranteed crowd-pleaser at holiday tables or cozy family dinners.
Ingredients You’ll Need
The beauty of this recipe lies in its simple yet thoughtfully chosen ingredients. Each component adds a unique element, from the tender cornbread base to the rich sausage and the burst of sweetness from the dried apricots and cranberries. Here’s what you’ll need to bring this vibrant stuffing to life.
- 1 tablespoon olive oil: Provides a subtle, healthy fat to cook the sausage and vegetables without overwhelming the flavors.
- 8 ounces ground pork sausage: Adds that savory, juicy element that makes the stuffing rich and satisfying.
- 1 yellow onion, diced: Brings sweetness and a gentle crunch to the mix once cooked.
- 2 cups sliced mushrooms: Offer an earthy note and moist texture that complements the sausage perfectly.
- 1 teaspoon crushed red pepper flakes: Adds a delicate heat that wakes up the entire dish.
- 1 teaspoon dried rubbed sage: A classic herb that delivers a warm, woodsy aroma essential to traditional stuffing.
- ½ cup chopped dried apricots: Infuse a subtle fruity sweetness and chewiness, balancing the savory elements.
- ½ cup dried cranberries: Give bursts of tartness and color, making every bite exciting.
- 8 cups baked cornbread, cubed and slightly stale: The fluffy, crumbly foundation that soaks up all the flavors without turning mushy.
- 1 ½ cups chicken broth, divided: Keeps everything moist and infuses gentle savory notes.
- 1 egg, beaten: Acts as a binder to hold the stuffing together while baking.
How to Make Homemade Cornbread Stuffing with Sausage and Dried Fruits Recipe
Step 1: Prepare the Baking Dish
Start by greasing a 3-quart baking dish so your stuffing doesn’t stick and bakes evenly. This simple step ensures a smooth transfer to the table later without losing any delicious bits.
Step 2: Cook Sausage and Vegetables
Heat olive oil in a large skillet over medium-high heat. Add the ground pork sausage and cook it until it’s no longer pink, releasing all that juicy flavor. Toss in the diced onion, sliced mushrooms, crushed red pepper flakes, and dried sage. Cook this combination until the onions turn translucent and everything is nicely fragrant. This step builds the hearty savory base essential to the stuffing.
Step 3: Add Dried Fruits and Broth
Remove your skillet from the heat and stir in the chopped dried apricots, dried cranberries, and half a cup of chicken broth. Let this mix cool to room temperature for at least 30 minutes. This rest time softens the dried fruits while they soak up the broth’s richness, creating those luscious pockets of flavor that make this stuffing stand out.
Step 4: Preheat the Oven
Get your oven set to 350°F (about 175°C). This moderate temperature allows the stuffing to cook through gently while developing a beautiful golden crust on top.
Step 5: Combine Ingredients and Season
In a large bowl, mix your sausage and fruit mixture with the cubed cornbread. Whisk together the beaten egg and the remaining 1 cup of chicken broth, then pour this over the bowl’s contents. Season generously with salt and pepper. Gently stir everything until all pieces are evenly coated – the egg and broth will help set the stuffing as it bakes.
Step 6: Bake Your Stuffing
Transfer the mixture to your greased baking dish and bake it for 45 minutes. As it cooks, the top will turn delightfully crisp while the inside remains moist and flavorful. Serve it warm for the ultimate comforting experience.
How to Serve Homemade Cornbread Stuffing with Sausage and Dried Fruits Recipe
Garnishes
For a finishing touch, sprinkle some fresh chopped parsley or thyme on top before serving. These fresh herbs add a burst of color and a lively herbal note that contrasts beautifully with the earthy and sweet tones inside the stuffing.
Side Dishes
This stuffing pairs wonderfully with roasted turkey or chicken, making it a perfect companion on festive occasions. For a balanced plate, add some roasted Brussels sprouts or green beans sautéed with garlic and lemon. The veggies bring a fresh crunch that brightens up the meal.
Creative Ways to Present
Why not get a little creative? You can serve this stuffing in hollowed-out acorn squash for a festive and edible bowl, or pack it into bell peppers before baking to add a colorful, appetizing twist. Individual ramekins offer convenient portion control and make for an elegant presentation.
Make Ahead and Storage
Storing Leftovers
Leftover stuffing can be stored in an airtight container in the refrigerator for up to 3 days. To keep it from drying out, cover it tightly or add a sprinkle of broth before sealing.
Freezing
If you want to save some for longer, this Homemade Cornbread Stuffing with Sausage and Dried Fruits Recipe freezes beautifully. Place it in a freezer-safe container or bag and freeze for up to 3 months. Be sure to thaw it overnight in the fridge before reheating.
Reheating
Reheat the stuffing in a 350°F oven for about 20 minutes, covered loosely with foil to keep it moist. If it looks dry, a splash of broth before covering helps revive its comforting texture. Microwaving is quicker but can result in uneven warming, so oven reheating is preferred when possible.
FAQs
Can I use turkey sausage instead of pork?
Absolutely! Turkey sausage works well if you prefer a leaner option, though the flavor will be slightly different. Just make sure it’s fully cooked before combining with the other ingredients.
What’s the best way to make cornbread specifically for this stuffing?
Using slightly stale cornbread is key because it holds up better and absorbs the broth without turning mushy. Bake your cornbread a day ahead or toast the cubes lightly before using to achieve the perfect texture.
Can I substitute other dried fruits?
Yes, feel free to get creative! Chopped dried cherries, raisins, or even chopped dates can nicely substitute apricots and cranberries, each giving a unique twist on the sweet-savory balance.
Is it possible to make this stuffing vegetarian?
Definitely. You can omit the sausage and substitute vegetable broth for chicken broth. Adding sautéed tofu or extra mushrooms can provide a similar hearty texture and umami flavor.
How can I make this stuffing gluten-free?
Ensure the cornbread you use is gluten-free. Many store-bought options are available, or you can bake your own using gluten-free cornmeal and flour. The rest of the ingredients are naturally gluten-free.
Final Thoughts
This Homemade Cornbread Stuffing with Sausage and Dried Fruits Recipe has a special way of bringing warmth and joy to any meal. Its incredible combination of flavors makes it not just a side dish but a highlight on your table. I encourage you to give it a try soon – it’s sure to become one of your treasured favorites for gatherings and cozy dinners alike.
Print
Homemade Cornbread Stuffing with Sausage and Dried Fruits Recipe
- Prep Time: 40 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
This Homemade Cornbread Stuffing with Sausage is a savory and slightly sweet side dish perfect for holiday meals or comforting dinners. Loaded with flavorful ground pork sausage, sautéed onions, mushrooms, dried apricots, and cranberries, it combines tender baked cornbread cubes soaked in a seasoned broth and baked to golden perfection.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 8 ounces ground pork sausage
- 1 yellow onion, diced
- 2 cups sliced mushrooms
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon dried rubbed sage
- ½ cup chopped dried apricots
- ½ cup dried cranberries
- 8 cups baked cornbread, cubed and slightly stale
- 1 ½ cups chicken broth, divided
- 1 egg, beaten
- Salt and pepper, to taste
Instructions
- Prepare Baking Dish: Grease a 3-quart baking dish thoroughly and set it aside for later use to prevent sticking.
- Cook Sausage and Vegetables: Heat the olive oil in a large skillet over medium-high heat. Add the ground pork sausage and cook until no longer pink, breaking it up as it cooks. Then add the diced onion, sliced mushrooms, crushed red pepper flakes, and dried rubbed sage. Stir to combine and cook until the onions are translucent and vegetables are softened.
- Mix in Dried Fruits and Broth: Remove the skillet from the heat and stir in the chopped dried apricots, dried cranberries, and ½ cup of chicken broth. Allow the mixture to cool to room temperature, letting the dried fruits soften and absorb some broth for at least 30 minutes.
- Preheat Oven: While the mixture cools, preheat your oven to 350°F (175°C) to prepare for baking.
- Combine Stuffing Mixture: In a large bowl, combine the cooled sausage and fruit mixture with the cubed cornbread. In a separate small bowl, whisk together the beaten egg and the remaining 1 cup of chicken broth. Pour this over the cornbread mixture, season with salt and pepper, and gently stir everything together until evenly combined.
- Bake: Transfer the stuffing mixture to the prepared baking dish and spread evenly. Bake in the preheated oven for 45 minutes until the top is golden brown and the stuffing is heated through.
- Serve: Remove from the oven and serve warm as a hearty side dish alongside your favorite main courses.
Notes
- Using slightly stale cornbread helps it absorb the broth better without becoming too mushy.
- If you don’t have baked cornbread on hand, bake fresh cornbread and allow it to sit uncovered overnight to dry out.
- For a spicier version, increase the crushed red pepper flakes according to your preference.
- This stuffing can be prepared a day ahead and refrigerated before baking; just increase baking time by 10-15 minutes if baking cold.
- You can substitute turkey or chicken sausage for pork sausage for a different flavor profile.
