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Todd English's Cornbread and Sausage Stuffing Recipe

Todd English's Cornbread and Sausage Stuffing Recipe

Todd English serves this comforting corn bread alongside his confit of turkey recipe for Thanksgiving dinner.


For the Cornbread:

  • 4 pounds all-purpose flour
  • 2 pounds semolina cornmeal
  • 2 pounds coarse cornmeal
  • 3 ounces baking powder
  • 3 tablespoons salt
  • 3 pounds sugar
  • 24 eggs
  • 1 pound and 12 ounces of butter, melted
  • 4 cups honey
  • 3 cups olive oil
  • 2 quarts buttermilk
  • 2 tablespoons vanilla extract

For the Stuffing:

  • 4 cups cornbread, cut into of ¾-inch cubes
  • 1 pound Italian sausage, casing removed
  • 1 tablespoon minced garlic
  • 2 cups onion, chopped finely
  • 1 ½ cups celery, chopped
  • 3 tablespoons fresh thyme, minced
  • 1 tablespoon minced fresh sage
  • 2 tablespoons Dijon mustard
  • 2/3 cup fresh parsley, chopped finely
  • 1 stick (1/2 cup) unsalted butter, melted
  • 2 cups turkey or chicken broth
  • 2 cups white wine
  • Salt and freshly ground black pepper, to taste


For the Cornbread:

Preheat the oven to 325 degrees. Mix all the dry ingredients together in a bowl. In another bowl, mix all the wet ingredients together. 

Slowly fold the wet ingredients into the dry ingredients and mix for 2-3 minutes with an electric mixer until it becomes a smooth paste. 

Pour into a 3-quart casserole dish and cook in the oven for approximately 45-50 minutes or until golden brown. Let cool and cut into ¾-inch cubes.

For the Stuffing:

Place the cornbread cubes in a large bowl. 

Heat a large skillet over medium-high heat and sauté the sausage, breaking it apart with a fork as it cooks. Remove crumbled sausage with a slotted spoon, set aside, and discard all but 2 tablespoons of fat. 

In the same pan, over moderately low heat, add the garlic, onion, celery, thyme, and sage, stirring, until the vegetables are softened. Then transfer the mixture to the cornbread bowl.

Add the mustard, parsley, melted butter, broth, wine, sausage, salt, and pepper to taste, and toss the stuffing well, then allow to cool completely.