Make-Ahead Sausage Cornbread Stuffing

How to Make Make-Ahead Sausage Cornbread Stuffing

1. 1

   Step 1: Brown the sausage and sauté aromatics

   In a large skillet over medium-high heat, crumble and cook the sausage until browned and cooked through, about 5–7 minutes. Transfer the sausage to a bowl, leaving about 1 tablespoon fat in the pan; add the butter, then sauté the onion and celery until softened, 5–7 minutes. Stir in the chopped sage and thyme, season lightly, and cook another minute until fragrant, then return the sausage to the pan and stir to combine.

   For this step

   • 1 lbGround mild pork sausage
   • 4 tbspUnsalted butter
   • 1 largeYellow onion, finely chopped
   • 2 stalksCelery, chopped
   • 2 tbspFresh sage, chopped
   • 1 tbspFresh thyme leaves
   
2. 2

   Step 2: Prepare the cornbread base

   Crumble day-old cornbread into a very large mixing bowl, aiming for a mix of small crumbs and bite-size pieces so the texture remains varied. If your cornbread is fresh, toast pieces on a rimmed baking sheet at 325°F (160°C) for 10–12 minutes to dry slightly before crumbling.

   For this step

   • 8 cupsDay-old cornbread, crumbled (about 1 1/2 lb)
   
3. 3

   Step 3: Combine, moisten, and season

   Whisk together the stock and eggs in a measuring cup, then pour over the crumbled cornbread. Add the sausage-aromatic mixture and toss gently to combine, adjusting with more stock if the mixture seems dry. Season with kosher salt and freshly ground black pepper to taste — the final mixture should hold together lightly without being soggy.

   For this step

   • 2 cupsLow-sodium chicken or turkey stock
   • 2 largeLarge eggs
   • 1 1/2 tspKosher salt and freshly ground black pepper
   
4. 4

   Step 4: Bake until set

   Transfer the stuffing to a buttered 9x13-inch baking dish (or two smaller dishes), pressing down lightly. Cover with foil and bake at 350°F (175°C) for 25 minutes, then uncover and bake another 12–15 minutes until the top is golden and slightly crisp. Remove from oven and let rest 10 minutes before serving.
   
5. 5

   Step 5: Make ahead and reheat

   To make ahead: assemble and bake as directed, then cool completely, cover tightly, and refrigerate up to 2 days (or freeze for up to 1 month). To reheat refrigerated stuffing, bake covered at 350°F (175°C) for 20–25 minutes, then uncover for 8–10 minutes to crisp the top; from frozen, thaw overnight before reheating or add 15–20 minutes to the covered reheat time.
   

1. In a large skillet over medium-high heat, crumble and cook the sausage until browned and cooked through, about 5–7 minutes. Transfer the sausage to a bowl, leaving about 1 tablespoon fat in the pan; add the butter, then sauté the onion and celery until softened, 5–7 minutes. Stir in the chopped sage and thyme, season lightly, and cook another minute until fragrant, then return the sausage to the pan and stir to combine.
2. Crumble day-old cornbread into a very large mixing bowl, aiming for a mix of small crumbs and bite-size pieces so the texture remains varied. If your cornbread is fresh, toast pieces on a rimmed baking sheet at 325°F (160°C) for 10–12 minutes to dry slightly before crumbling.
3. Whisk together the stock and eggs in a measuring cup, then pour over the crumbled cornbread. Add the sausage-aromatic mixture and toss gently to combine, adjusting with more stock if the mixture seems dry. Season with kosher salt and freshly ground black pepper to taste — the final mixture should hold together lightly without being soggy.
4. Transfer the stuffing to a buttered 9x13-inch baking dish (or two smaller dishes), pressing down lightly. Cover with foil and bake at 350°F (175°C) for 25 minutes, then uncover and bake another 12–15 minutes until the top is golden and slightly crisp. Remove from oven and let rest 10 minutes before serving.
5. To make ahead: assemble and bake as directed, then cool completely, cover tightly, and refrigerate up to 2 days (or freeze for up to 1 month). To reheat refrigerated stuffing, bake covered at 350°F (175°C) for 20–25 minutes, then uncover for 8–10 minutes to crisp the top; from frozen, thaw overnight before reheating or add 15–20 minutes to the covered reheat time.