Smoked Cornbread & Sausage Stuffing
Smoky cornbread stuffing with savory sausage, herbs, and rich Southern barbecue flavor.
Equipment
- aluminum baking pan
- Dutch oven
- Smoker
- Whisk
- Wooden spoon
Ingredients
- 2 1/2 pounds cornbread cut into cubes
- 8 tablespoons butter
- 1 1/2 pounds pork sausage
- 1 large white onion chopped
- 4 celery stalks chopped
- 4 garlic cloves minced
- 2 teaspoons dried sage
- Kosher salt
- Black pepper
- 1 quart smoked stock
Instructions
- Preheat the smoker to 250°F.
- Spread the cornbread cubes onto baking sheets.
- Bake until fully toasted and dry for about 50 minutes.
- Allow the bread cubes to cool completely.
- Melt the butter in a large Dutch oven over medium-high heat.
- Add the sausage and break it into small pieces while cooking.
- Cook until only a few pink pieces remain.
- Add onion, celery, garlic, sage, salt, and black pepper.
- Cook until the vegetables soften.
- Remove from the heat and stir in the smoked stock.
- Add the toasted cornbread cubes and fold gently to combine.
- Transfer the stuffing mixture into an aluminum baking pan.
- Cover tightly with foil.
- Place the stuffing into the smoker.
- Smoke for 1 1/2 hours until heated through and flavorful.
- Serve warm.
Notes & Wine Advice
Notes
Toasting the cornbread first helps the stuffing absorb more flavor without becoming soggy.Serve Tip
Serve this stuffing with smoked turkey, roasted chicken, gravy, cranberry sauce, or barbecue meats.Variations
Add apples, pecans, dried cranberries, rosemary, or smoked paprika for extra holiday flavor and texture.Wine Advice
A fruity Pinot Noir pairs beautifully with the smoky sausage and rich cornbread stuffing.Nutrition values
Calories: 620 kcal | Carbohydrates: 38 g | Protein: 24 g | Fat: 40 g | Saturated Fat: 15 g | Sodium: 980 mg | Sugar: 5 g