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 with Spinach, and Ground Turkey or Italian Saugage
Recipe Video
Recipe 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)
Recipe 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.
You can find the items below used in making this dish at our online store!
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
- My Best Gazpacho Soup Recipe: Chilled to Perfection - August 24, 2023
- Simply The Best Deviled Eggs Recipe: Eggstraordinary! - August 21, 2023
- How To Make Crème Fraiche: Creamy & Delicious! - August 20, 2023
I live in Canada and I can’t find corn bread. What to replace it with
thank you for answering me quickly soon
Jessie
Corn muffin! 😊
Chef, could you have a video of what a good kitchen should have(pan sizes, pots, utensils and what herbs we should always have on hand). I love watching you and look forward to trying your recipes.
Great idea, We’ll do it!!!😊
Made this stuffing for Christmas with the spicy Italian sausage and served with Maple roast turkey. It was a big hit with everyone. So yummy and a different experience with every bite.
Awesome! So glad you enjoyed the recipes! 😊
This, along with your Prime Rib recipe made me a hero this Christmas. You made it so easy to follow, step by step. I used hot sausage and all the other ingredients toned it down just right!
Oh, I also tried your clarified butter for the very first time. I’m a believer!
Awesome! So glad you enjoyed the recipes! 😊
Ok my friend, I made this stuffing today, I followed it but I added 1 red pepper small dice cause I love red/yellow peppers and instead of turkey I grounded some chicken. The reason is I make Cornish instead of turkey. ;).
This thing was a success, everyone asked for the recipe (I told them they can watch you instead, hehehe) and saying they have never ever had stuffing like that and so good.
It was super good. I can see making this thing with ground beef as it is a little saltier and the mix with the saltiness and the fruity flavors was out of this world.
Thank you Jay! I do love this stuffing. Ground beef sounds like a good idea, I also really like using sausage.
Working on it now. Apples aren’t peeled? I will check your vid!
Hi Sandra, thanks, hope you enjoyed the video!
I am looking very forward to trying this recipe! Can I freeze before or after cooking? I will be making it just for myself.
You should really freeze BEFORE you cook it! 🙂
You are such a beautiful person inside and out !! You have the best way of breaking it all down to explain each step in a recipe so that “even a child can do it” (as i think you’ve said yourself.) I love the way you’ll just pour a little of something into a bowl or pan and then say “now measure carefully”, with a wink! So glad i found your channel. Made your cornbread stuffing and i think its outta this world! Happy Thanksgiving to you, Chef, and many more. 😘
Well I already left a five star review of your great cornbread stuffing, which I made earlier for us, but someone took my post down. Did I say something wrong chef?
Not at all! Thank you Lia for your kind words. I think what happened was your first comment just didn’t get processed right away because of the holidays. I hope you and your family had a wonderful Thanksgiving, and thank you for your support. I am truly grateful!
Oh thank you so much!! i really you too had a happy thanksgiving and can relax and enjoy the whole holiday season. About my previous post, I’m sure what you explained was exactly what happened… (I really felt embarrassed for even asking you about it, after i saw my first post afterall, and should’ve removed that question – i wasn’t thinking!) Please forgive me for that and know that you cheer up and inspire so many people, far beyond just your fantastuc recipes themselves. Many blessinfs to you and yoyr family!!!
No problem! Always nice to hear from you! Have an AWESOME CHRISTMAS!!! Godspeed! 😊
Great Chef Jean Pierre. You are the best I’ve found and Inhave been cooking for 34 years with a family of 6!kids. Thank You!!
Please come
Out w more books. 🙂 Or quick weeknight recipies maybe even instapot?
Thank you Brian! I am working on another cookbook right now. But not sure when it will be released yet.