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Boy, do I love this Cornbread stuffing!

Thanksgiving dinner wouldn’t be complete without a heaping helping of cornbread stuffing. But all too often, this dish is dry and crumbly, ruining an otherwise perfect meal. If you’re looking for a stuffing recipe that will wow your guests, look no further.

This easy-to-follow cornbread stuffing recipe is guaranteed to turn out perfectly every time. Made with just a few simple ingredients (including walnuts, cranberries, dried cherries, apricot, and a granny smith apple!) it’s sure to become a holiday staple in your home. So go ahead and give it a try – your taste buds will thank you!

Today I am making mine with ground turkey, but you could certainly make it with Italian sausage if you prefer.

Can I make cornbread stuffing without meat?

Absolutely! That is the great thing about cooking. You can make it any way you want to suit your taste. Vegetarian options can be just as satisfying and delicious as their meat-containing alternatives. You could even use crumbled firm tofu or mushrooms instead of sausage or bacon for a flavorful vegetarian-friendly option that your guests will love.

Can I make cornbread stuffing in advance?

Yes, in fact, I would recommend you do so. After all, come Thanksgiving day you are going to want to spend less tie in the kitchen and more time with your family.

When you do make it in advance be sure not to add the wet ingredients or crumbled cornbread until you are ready to bake. You can prepare and combine all your dry ingredients, along with your cooked ground turkey or Italian sausage, a day or two in advance and store them in the refrigerator.

Then on Thanksgiving Day simply mix everything together with your wet ingredients and crumbled cornbread, lay it out in the lasagna pan, and pop it in the oven.

What is the best way to store leftover cornbread stuffing?

There are a couple of different approaches you can take when it comes to storing leftover cornbread stuffing. The easiest is to simply cover the pan tightly with foil and store it in the refrigerator for up to 3 days.

Ultimately, the key is to be sure that your cornbread stuffing is fully cooled before placing it in the refrigerator or freezer. This will help prevent bacterial growth and keep your leftovers fresh for as long as possible. And of course, if you notice any signs of spoilage, such as off odors or discoloration, discard any leftover cornbread.

How long can you freeze leftover cornbread stuffing?

Depending on the method you choose, you can freeze leftover cornbread stuffing for up to 3 months. For best results, place the stuffing in an airtight container to prevent it from drying out or developing an off-flavor

Cornbread Stuffing

Cornbread Stuffing with Spinach, and Ground Turkey or Italian Saugage

Hello friends, today I am going to share with you how I prepare Cornbread Stuffing. Boy, do I love stuffing! With this recipe, I am going to use ground turkey, but you can use Italian sausage if you prefer, or no meat at all. However you choose to prepare it, it is going to be delicious!
So let’s get cooking!
4.92 from 24 votes

Video

Ingredients
  

  • Garlic Olive Oil
  • 2 pounds Ground Turkey or Spicy Italian Sausage
  • I large Onion finely diced
  • 1 ½ cups Carrots small dice
  • 1 ½ cups Celery small dice
  • 1 cup Baked Ham diced
  • ½ cup Sage freshly chopped
  • 2 tablespoons Garlic chopped
  • 2 cups Spinach chopped
  • About 1 ½ pounds Cornbread crumbled
  • ½ cup Walnuts chopped
  • ½ cup Dried Cherries
  • ½ cup Dried Cranberries
  • ½ cup Dried Apricot cut into small dice
  • 1 large Granny Smith Apple cut into small dice
  • ¾ cup Buttermilk
  • 1 dash of Hot Sauce (optional)

Instructions
 

Preheat Oven to 375 F

  • In a sauté pan heat some olive oil and when hot add the turkey and cook until golden brown.  This process could take about 10 minutes.   Add garlic, and spinach cook for a couple minutes and remove and set aside.
  • In another pan heat more olive oil and when hot, add the onion and cook until golden brown.  Add the celery, carrot, ham, sage, and cover for about 10 minutes or until the vegetables are cooked.
  • In a large mixing bowl, add the corn bread, walnut, cherries, cranberries, apricot, and the granny smith.  Add the turkey, and all the vegetables and mix well.
  • Add the buttermilk for moisture and season with salt and pepper and hot sauce.
  • Transfer to a buttered lasagna dish and pack in to make sure your dish is full.  Bake for about 45 minutes or until golden brown on the sides and corners.
Like this recipe?Please share it with your family and friends!
Chef Jean-Pierre

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