The table is set, the turkey is roasting and now it’s time for stuffing or technically dressing! Whatever you call it, just make sure your version this year is Maple Sausage Cornbread Stuffing – where it’s a little sweet, a little spicy and perfect with a drizzle of pan gravy on top.
Thanksgiving is only a week away!
Are you ready? Is your menu set? The turkey ordered? Pie crusts made?
For some people the biggest eating holiday of the year is all about the main event, the big bird. I get it, a nice fresh roasted turkey might not happen often in some families, so it’s a special treat to dive right into that perfectly cooked bird (we hope but more on how to make a great turkey later this week).
In my family though, we eat turkey a lot. I can name at least 2 maybe 3 other times during the year that turkey makes an appearance at the table. It’s not so special come Thanksgiving and being a food blogger that means turkey is happening way before the fourth Thursday of the month.
No, for me, it’s about the sides. Specifically stuffing and I want that stuffing out of the bird – so technically it’d be dressing but I’m from the north, so it will always be called stuffing.
To give you an idea of how much I love stuffing, in college I would have it for dinner. Yes, just the boxed stuff without anything else. It sure did beat anything that came from the cafeteria!
My palette is a tad more refined these days and there are no more red boxed stuffings sitting at home. Last year I was playing around with a cornbread version which I’ve finally perfected enough to share with you. We have the perfect mix of spicy Italian sausage, pure maple syrup, apples and pecans plus day-old toasted corn bread to give you a sweet and spicy mix to kick up things at the table.
This stuff is so good, I suggest even making a second vegetarian version sans the sausage (and a swap of chicken broth for vegetable) – no one should not be deprived of the awesomeness.
What’s the thing that you most look forward to for Thanksgiving?
Ingredients
- 1lb hot Italian sausage, casings removed
- 1 medium leek, white parts only, cleaned and sliced
- 4 cups crumbled day-old cornbread, toasted
- 1 large apple, cored and cut into 1/2 inch dice
- 1/2 cup chopped toasted pecans
- 1 tablespoon chopped fresh sage
- 3 tablespoons pure maple syrup
- 1 1/2 - 2 cups low-sodium chicken stock
- 1 teaspoon kosher salt
- 2 tablespoons unsalted butter, cubed
Instructions
- In a saute pan over medium heat, drizzle 1 tablespoon of olive oil and brown the sausage until it is no longer pink the center. Breaking it up into small pieces.
- Remove the sausage with a slotted spoon, transferring to a large bowl and drain away excess grease, leaving 1 teaspoon behind.
- Saute in the leeks in the pan, until they start to sweat and soften about 3-5 minutes. Stir frequently making sure they don't brown. Transfer the leeks to the bowl containing the sausage.
- Add the toasted corned bread, diced apples, pecans, sage and maple syrup to the bowl and stir to combined. Pour in the chicken stock until the cornbread is moist throughout but not too wet. Season with salt.
- Transfer to a 9X13 baking dish and top with the butter.
- Bake in a 350 degree heated oven for 25-30 minutes or until the stuffing is golden brown on top and heated all the way through.
- Keep warm until ready to serve.
I love a good cornbread stuffing!
I love that you added some leeks to this, I don’t use them enough and I should!
I’m all about the sides too, especially the stuffing. Looks delish!
The sides are a big part of the meal for me! I am loving this spin on the stuffing!
Although southern cornbread dressing is the tradition on our Thanksgiving table, I always enjoy seeing all the other different versions that people enjoy. This one sounds really delicious!
I love that you’re still posting Thanksgiving recipes (like me). 🙂 I’ve seen a lot of Thanksgiving leftovers posts already! I feel so behind. And the stuffing looks so good!
I’ m definitely still posting them! I’m one for the last minute planners. 🙂
Ohhhhh, pass me that tasty plate, please! I’m also a dressing (but call it stuffing) kinda girl – I need some crusty bits. I’m loving the maple in here. And yeah, I thought I was prepared for Thanksgiving, but I’m really not. How do the holidays manage to sneak up on me every time?
For me it is all about the stuffing! I made a cornbread stuffing I think 2 years ago…this is reminding me to make one again! Great recipe, Susan!!
I love that you added maple to this- you could almost eat it for breakfast! Delish!
Have you been reading my mind? Let’s just say this recipe is making a reappearance again on Sunday but in breakfast form. 🙂
Dressing/Stuffing – I’m totally team “stuffing” – even if it is baked outside of the bird. I’m so behind Susan – I haven’t thought about any of my menu let alone a pie crust. This is one of the front runners – love the maple addition!
Your stuffing wins my vote for tastiest! I love the sausage, cornbread and maple syrup. YUM!
So tasty looking I’m tempted to change my Thanksgiving menu! Thanks for keeping us all ramped up for the big day!
I love the maple syrup and sausage in this recipe. Good grief, it sounds so good!
I found out I am in charge of dressing this year. I am on the hunt.
It has to be vegetarian. I love this one with the maple and cornbread. It would still be flavorful without the sausage. Although personally I crave sausage. I know I could make it two ways, but that is complicating things. I will just have to suck it up without the sausage.
I think this would be great as a vegetarian dressing. I mean, I love the sausage in it obviously but maybe put some red pepper flakes in to get the heat you are missing from the spicy sausage? I think that should still balance it out nicely and not make everything too sweet.
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It will always be stuffing to me. YUM! This looks and sounds amazing.