Warm and comforting Thanksgiving cornbread sausage stuffing packed with veggies and plenty of herbs, cooked in truffle oil for an extra-special flavor kick.
One of my favorite questions to ask people is “What is your favorite Thanksgiving dish?” It says a lot about you, and what you like. I always thought that my favorites were pretty non traditional. It’s actually a tie, and neither of them are dessert! I know, I know, but trust me, I love the desserts too.
The first is my mom’s sweet potatoes. Mashed up with cinnamon and topped with melty, bubbling marshmallows. Uggghh, I die. I will only eat them that one day (and a few days after for whatever’s left over, obviously) a year. Food can bring up so many feelings and memories, and those sweet potatoes just feel like Thanksgiving.
The other will come as no surprise. This stuffing. My stuffing. I was never the biggest fan of stuffing when I was younger, but once I tasted it, I realized exactly what I was missing. Last year was the first time I made my own. Before then? I was a sucker for the boxed stuff. Whatever, it totally tasted delicious at the time, but it is nothing compared to this gem. My family has been asking for this stuffing since last November. It’s become one of my traditions, and something I hope to pass down someday.
I often get caught up in trying new things and experimenting in the kitchen, but there is something so special about creating lasting family traditions. This stuffing is special enough to me that it has become just that. Soft and tender cornbread with perfectly sauteed veggies cooked up in bold, flavorful truffle oil (<–my secret ingredient, and totally worth the splurge!), along with sweet turkey sausage. It could be a meal on it’s own, or a standout Thanksgiving side dish.
Obviously, Nicole and I couldn’t let November go by without sharing a Thanksgiving Drink & Dish. Nicole makes probably favorite drink I’ve tasted, like ever–a pumpkin pie martini made with homemade pumpkin pie infused vodka (I mean, come on…). And we both share some time saving tips for the big day.
If you’re still deciding on your menu (or what to bring along to friends and family), this dish is simple, easy, and sure to impress!
So tell me… What’s your favorite Thanksgiving dish??
Warm and comforting Thanksgiving cornbread sausage stuffing packed with veggies and cooked in truffle oil for an extra-special flavor kick.
Ingredients
- 1 tbsp truffle oil (can sub olive or coconut oil, but it will not taste quite as incredible)
- 1 lb sweet Italian turkey sausage
- 1 large onion, chopped
- 3 carrots, peeled and chopped
- 6 ribs celery, chopped
- 4 cloves garlic, finely minced
- Generous pinch each salt and pepper
- 6 cups cornbread cut into 1" cubes (I used gluten-free), about 1 8x8 pan prepared
- Generous pinch fresh thyme, finely chopped
- 2-3 sage leaves, finely chopped
- Handful fresh parsley, finely chopped
- 1-2 cups chicken broth
- 4-5 bay leaves
Instructions
- Preheat oven to 400. Heat truffle oil in a large skillet over medium heat. Cook sausage until browned. Add veggies and garlic. Season with a generous pinch each of salt and pepper. Cook until fragrant and slightly tender, about 10 minutes.
- Transfer to a large mixing bowl. Add cornbread and fresh herbs. Gently toss to combine. Transfer to baking dish. Add 1-2 cups chicken broth. 1 cup will yield a crispier stuffing, while more liquid will create a stickier texture closer resembling box mix. Place bay leaves on evenly around the top.
- Bake until cornbread begins to brown and edges become crispy, about 10-15 minutes. Again, less time will yield a softer stuffing.
- Remove bay leaves and serve. Leftover can be stored in an airtight container in the refrigerator for up to one week.
Yum- stuffing and my cranberry-apple sauce are my 2 favs. Stuffing can be tricky though- I find it is best coming from a mom or mother-in-law. More experience perhaps? This one sounds delicious though!
I had someone else make it one year, and I was totally not satisfied with it. I feel like I have to make it myself. Control freak much? I think you should try it again–I find it’s less tricky if you don’t actually cook it in the turkey–that intimidates me too much!
I LOVE cornbread! This looks delicious!
Meeeeee too! I made some in a cast iron the other day… Oooooomg….
This looks amazing and makes me so excited for Thanksgiving, which, by the way, i cannot believe is just around the corner.
I know–time has totally flown for me this fall, and it felt like it was so far away because it’s so late this year, but now it’s like “Hey guys, I’m gonna be here in like 2 seconds. SURPRISE!!” 😉
I can ONLY imagine how absolutely DELICIOUS everything on your HOLIDAY TABLES are going to be!!! If only I could come on over 😉
Girl! The more the merrier! Come on over! 🙂
I’m with Gigi – what time should we arrive for dinner???
We usually eat at 6, but you should come over to start drinking at, like, noon. 😉
I, too, wish I could come to your house for Thanksgiving! And thanks for your sweet comment this week- I really appreciate your support!!
Ummm okay seriously, you all should just plan to come next year. We are very inclusive, and I LOVE company. Also, I adore you, and your positivity truly inspires me. 🙂 xoxo
My 5 year old nephew just asked me that same question the other day. Apparently it was his homework assignment to poll the family. I told him my favorite Thanksgiving dish is pumpkin pie. 🙂
But this stuffing is seriously some amazing stuff. I don’t need it to be turkey day to want to make this! In fact, I think I’d eat this as the entree itself!
I’m in love with your pictures. You are an amazing photographer. 🙂
I sometimes make it for dinner for my husband and I even when it’s not Thanksgiving because I love it so much! It’s funny, whenever I ask my students, I’m always amazed at how many of them say the turkey is their favorite? I could do the entire day without the turkey, haha. Pumpkin pie, however…that is mandatory! 😉 And thanks so much for the sweet compliment, Tina! Photography has been a huge challenge for me in blogging, and it totally makes my day whenever I get compliments on it! 🙂
I really love cornbread stuffing, but I don;t love it when it gets all crumbled to bits. I love the way this looks with distinct chunks of the cornbread. Also, truffle oil, totally not optional. I’m going to offer to bring the stuffing this year:)
I’m with you–I love a chunkier stuffing where you can see everything that is in it, and it doesn’t just turn into one big blob. I’m glad you share my love for truffle oil. Also, totally not surprised since you have awesome taste. 😉
So I’m kind of obsessed with stuffing, but cornbread in stuffing? So unique and a meal all on its own. Love it!
It is a meal on it’s own! I had it for dinner the night I photographed it, and the night we filmed, and my mom has been asking me to make it for dinner since last Thanksgiving, hehe.
Yum! I bet the truffle oil makes it taste amazing! Never would have thought to use it in stuffing.
It makes eeeeverything taste better! And apparently TJ’s has a truffle olive oil now? That just sounds dreamy!
YOUR COMMENTS BAFFLED ME AT FIRST! Then I realized you normally make ” stuffing ” with white bread!!! Down south here in Mississippi- its called dressing and always made with cornbread!!! Can’t imagine anything else served with the Turkey!!! Its always the same, Turkey, Dressing, giblet gravy, Cranberry sauce, Greenbean casserole ( with the French fired onions on top) and creamed corn. Sister Shubert’s rolls, cornbread muffins, and pecan pie for dessert!! Enjoy!!!
This sounds amazing, I want to make it for my brother who is on a dairy/gluten free diet for Thanksgiving. Is there anyway to make it in advance?
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Hi Amanda, what I typically do is make and cut the cornbread a day or two before, chop all my veggies and then finish on Thanksgiving day. I would imagine you could probably do everything other than bake and add liquid ahead of time then do that the day of. I would avoid adding liquid to the cornbread ahead of time so it doesn’t get soggy. In fact, you may even want to cook the veggies and store separately and then put it all together the day of. Let me know how it turns out!