Quick Recipe Version (TL;DR)
Quick Ingredients
- 12 cups 1-inch cubes day-old cornbread (about 2 lb)
- 1 lb fresh sage pork sausage, casings removed
- 8 tbsp unsalted butter, browned (plus 1 tbsp for greasing dish)
- 1 large yellow onion, finely chopped (about 1 1/2 cups)
- 3 ribs celery, finely chopped (about 1 1/2 cups)
- 4 garlic cloves, minced
- 2 tbsp fresh sage, chopped; 2 tsp fresh thyme leaves
- 3 cups low-sodium chicken or turkey stock, warmed
- 3/4 cup heavy cream
- 2 large eggs
- 3/4 cup dried cranberries
- 1 cup pecan halves, toasted and roughly chopped
- 1/4 cup fresh parsley, chopped
- 2 tsp kosher salt; 1 tsp black pepper
Do This
- 1. Heat oven to 375°F. Butter a 9×13-inch baking dish. If cornbread isn’t stale, dry at 300°F for 20–30 minutes, then cool.
- 2. Brown 8 tbsp butter over medium heat until nutty and amber, 5–7 minutes; reserve 2 tbsp for finishing.
- 3. Brown sausage in a large skillet over medium-high heat, 6–8 minutes; transfer to a bowl.
- 4. Sauté onion and celery in 2–3 tbsp brown butter (plus sausage drippings) 6–8 minutes; add garlic, sage, thyme 1 minute; deglaze with 1/4 cup stock.
- 5. Whisk stock, cream, eggs, salt, pepper. In a big bowl, combine cornbread, sausage mixture, cranberries, pecans, parsley, remaining brown butter; pour in custard and fold. Rest 10 minutes.
- 6. Transfer to dish, cover with foil; bake 20 minutes. Uncover and bake 22–28 minutes until edges are crisp, center just set (about 160°F).
- 7. Drizzle reserved brown butter, rest 10 minutes, garnish with parsley, serve.
Why You’ll Love This Recipe
- Crisp, buttery edges with a custardy, tender center that never dries out.
- Brown butter and sage sausage bring deep, nutty, savory flavor.
- Tart dried cranberries and toasted pecans add pops of sweetness and crunch.
- Make-ahead friendly and bakes perfectly in a 9×13 pan for holidays or potlucks.
Grocery List
- Produce: 1 large yellow onion, 3 ribs celery, 4 garlic cloves, fresh sage, fresh thyme, fresh parsley
- Dairy: Unsalted butter, heavy cream, eggs
- Pantry: Day-old cornbread (or store-bought), low-sodium chicken or turkey stock, dried cranberries, pecans, kosher salt, black pepper
Full Ingredients
Cornbread Base
- 12 cups 1-inch cubes day-old cornbread (about 2 lb; from one 9×13-inch pan or two 8-inch pans)
Sausage and Aromatics
- 1 lb fresh sage pork sausage, casings removed
- 8 tbsp (1 stick) unsalted butter, for browning (plus 2 tbsp reserved from it as directed)
- 1 large yellow onion, finely chopped (about 1 1/2 cups)
- 3 ribs celery, finely chopped (about 1 1/2 cups)
- 4 garlic cloves, minced
- 2 tbsp fresh sage, finely chopped
- 2 tsp fresh thyme leaves
- 1/4 cup warm low-sodium stock, for deglazing
Custard
- 3 cups low-sodium chicken or turkey stock, warmed
- 3/4 cup heavy cream
- 2 large eggs
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
Mix-ins and Finish
- 3/4 cup dried cranberries
- 1 cup pecan halves, toasted and roughly chopped
- 1/4 cup fresh flat-leaf parsley, chopped (plus more for garnish)
- 1 tbsp unsalted butter, for greasing the baking dish
Step-by-Step Instructions
Step 1: Prep the pan and dry the cornbread
Place a rack in the center of the oven and heat to 375°F. Generously butter a 9×13-inch baking dish. If your cornbread is fresh rather than day-old, spread the cubes on two baking sheets and dry in a 300°F oven for 20–30 minutes, tossing once, until firmed and lightly dried at the edges. Let cool completely, then increase oven temperature back to 375°F.
Step 2: Brown the butter
In a small saucepan over medium heat, melt 8 tbsp butter. Continue cooking, swirling often, until the milk solids turn deep golden and the butter smells nutty, 5–7 minutes. Immediately pour the brown butter into a heatproof cup to stop the cooking. Reserve 2 tbsp brown butter for drizzling after baking; use the remainder for sautéing and assembly.
Step 3: Brown the sage sausage
Heat a large skillet over medium-high heat. Add the sausage and cook, breaking it into small crumbles, until well browned and cooked through, 6–8 minutes. Transfer sausage to a bowl, leaving about 1 tbsp fat in the pan (spoon off excess if needed).
Step 4: Sauté the aromatics in brown butter
Add 2–3 tbsp of the brown butter to the skillet with the sausage drippings. Add the onion and celery and cook over medium heat, stirring occasionally, until soft and lightly golden at the edges, 6–8 minutes. Stir in the garlic, chopped sage, and thyme and cook until fragrant, 1 minute. Pour in 1/4 cup warm stock to deglaze, scraping up browned bits; simmer 30–60 seconds to reduce slightly. Off the heat, stir the sausage back in. Fold in the dried cranberries so they warm and plump.
Step 5: Whisk the custard
In a large bowl, whisk together the warm stock, heavy cream, eggs, kosher salt, and black pepper until smooth and well combined.
Step 6: Combine and hydrate
Place the cornbread cubes in a very large mixing bowl. Add the sausage–aromatics mixture, pecans, parsley, and the remaining brown butter (everything except the 2 tbsp you reserved for finishing). Pour the custard evenly over the cornbread and gently fold until all cubes are moistened but still hold their shape. Let the mixture rest for 10 minutes so the cornbread absorbs the custard.
Step 7: Bake to crisp edges and a custardy center
Transfer the mixture to the prepared baking dish and gently press to even the top. Cover tightly with foil and bake at 375°F for 20 minutes. Uncover and continue baking until the edges are deeply golden and crisp and the center is set but still a little wobbly, 22–28 minutes more (an instant-read thermometer should read about 160°F in the center). Drizzle the reserved 2 tbsp brown butter over the top. Let rest 10 minutes, sprinkle with extra parsley, and serve warm.
Pro Tips
- Stale is key: Thoroughly dry cornbread prevents soggy stuffing and helps keep the center custardy rather than mushy.
- Brown butter color: Aim for a deep hazelnut color and a toasty aroma—pull it off the heat immediately to avoid burning.
- Warm liquids: Warm stock helps the custard absorb evenly and keeps the butter from firming up in the mix.
- Don’t overmix: Fold gently so the cornbread cubes maintain structure for that ideal crisp-outside, creamy-inside texture.
- Check doneness: Look for crisp edges and a slight jiggle in the center; 160°F internal temp is the sweet spot.
Variations
- Vegetarian Mushroom-Sage: Swap sausage for 1 1/2 lb mixed mushrooms sautéed in brown butter; use vegetable stock.
- Apple-Fennel: Add 1 medium tart apple (diced) and 1 small bulb fennel (thinly sliced) to the onion and celery; reduce cranberries to 1/2 cup.
- Jalapeño–Cheddar: Add 1–2 minced jalapeños with the aromatics and fold in 1 cup sharp cheddar with the cornbread.
Storage & Make-Ahead
Make up to 1 day ahead: Prepare through Step 6, cover, and refrigerate. Bake straight from the fridge, adding 5–10 extra minutes. Leftovers keep 3–4 days refrigerated; reheat covered at 350°F for 15–20 minutes (uncover for the last 5 minutes to re-crisp). Freeze baked stuffing up to 2 months; thaw overnight and reheat at 325°F until hot. You can also dry the cornbread and brown the butter up to 2 days ahead and refrigerate separately.
Nutrition (per serving)
Approximate: 680 calories; 42 g fat (16 g saturated); 56 g carbohydrates; 6 g fiber; 12 g sugars; 16 g protein; 900 mg sodium. Values will vary based on brands and cornbread recipe.
