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Cornbread Stuffing

This classic holiday dish from the South represents the best of all worlds--it’s both a little sweet and a little spicy, and each savory bite offers an exciting range of textures and flavors from the cornbread, diced vegetables and tender sausage crumbles. We like spicy pork sausage here, but if you don’t like the heat you can certainly use mild. This recipe uses half of a batch of June Pan Cornbread or 6 cups of your favorite homemade or store-bought version, so do be sure to plan ahead. Speaking of planning ahead, this recipe can be made the day before a holiday meal and finished in the June the next day.

Prep Time — 20 min
Cook Time — 45 min
Servings — 12
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Ingredients

1 tablespoon unsalted butter

1 pound spicy raw pork sausage

2 teaspoons maple syrup

¼ cup unsalted butter

1 cup diced carrot

1 cup diced celery

3 thyme sprigs

¾ cup diced onion

1 teaspoon crushed garlic

½ cup white wine

6 cups June's Cornbread

2 tablespoons chopped sage

3 cups chicken broth

1 teaspoon salt

2 tablespoons unsalted butter

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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!

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Preheat the June Oven

With the shelf in the middle position, preheat the June Oven to 375°F on the Bake cook mode using the button below.

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Grease the pan

Evenly rub the butter in the interior of the baking dish, including the sides. Set the dish aside.

1 tablespoon unsalted butter

rectangular baking dish

Brown the sausage

Heat a skillet over medium heat and add the sausage. When the sausage starts to render a bit of its fat, add the maple syrup. Continue to cook the sausage until browned, breaking it up with a wooden spoon as it cooks. Remove the cooked sausage from the pan with a slotted spoon and place into a large bowl. Discard any fat left in the skillet, but do not clean the pan.

cast iron skillet

measuring spoons

wooden spoon

slotted spoon

1 pound spicy raw pork sausage

2 teaspoons maple syrup

large bowl

Sweat the carrot and celery

Return the skillet to medium heat and add the butter. Add the carrot, celery and thyme sprigs and cook, stirring occasionally, until the vegetables begin to soften, about 3 minutes.

¼ cup unsalted butter

1 cup diced celery

1 cup diced carrot

3 thyme sprigs

measuring cups

Add the onion and garlic

Add the onion and garlic and cook until the onions are soft, about 2 minutes more.

¾ cup diced onion

1 teaspoon crushed garlic

Deglaze the pan

Add the wine and stir to incorporate, scraping up any brown bits on the bottom of the skillet. Let the wine reduce until there is almost no liquid left, then remove the skillet from the heat. Add the vegetables to the bowl with the sausage.

½ cup white wine

liquid measuring cup

Add the cornbread and sage

To the large bowl, add the crumbled cornbread and chopped sage. Gently fold the mixture to combine all the ingredients.

6 cups June's Cornbread

2 tablespoons chopped sage

spatula

Moisten and season the stuffing

Pour the stock over the stuffing, one cup at a time, gently tossing to mix after each cup. The stuffing should be very moist, but there should not be any visible liquid in the bottom of the bowl when you stir. You may not need to use the entire 3 cups of stock. Season the stuffing with the salt, and toss to combine.

3 cups chicken broth

liquid measuring cup

1 teaspoon salt

Add the stuffing to the baking dish

Pour the stuffing into the prepared baking dish and use a spatula to spread the stuffing in an even layer.

Cover

Cover tightly with foil.

foil

Start baking the covered stuffing

Place the covered baking dish on the middle shelf of the June Oven. Bake the stuffing 25 minutes. June will let you know when to remove the foil.

Remove the foil

When June notifies you, take the stuffing out of the June Oven and remove the foil. Keep the June Oven hot using the button below. Dot the top of the stuffing with the butter.

2 tablespoons unsalted butter

Finish baking the stuffing

Return the uncovered baking dish to the middle shelf of the June Oven. Bake the stuffing 20 minutes, until it is hot and light golden brown on top. June will notify you when the stuffing is ready.

Serve

Remove the stuffing from the June Oven and allow it to cool 5 minutes before serving hot. Leftover stuffing can be kept in an airtight container up to a week in the refrigerator.

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