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Corn bread filling

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Cornbread filling is a delicious hearty dish that will drive your family crazy this Thanksgiving! It’s loaded with fresh herbs, fruits, and vegetables for the perfect sweet and savory side.

Pages make a Thanksgiving successful! Some of my favorites are sweet potato casserole, corn pudding, and cranberry cheesecake fluff. You have to try them out this year!

Corn bread filling in a white baking dish.

Easy and tasty corn bread filling recipe

Filling is one of those recipes that come in all shapes and sizes. Some like their meat filling. If that’s your thing, you have to try my sausage and herb filling! Others like it stuffed full of delicious roasted vegetables. Regardless of how you make it, filling is a Thanksgiving staple. I’m so excited to share this cornbread filling recipe today! I love cornbread in general, but when you pair it with Italian sausage, fresh herbs, and little chopped vegetables, it somehow gets even better.

If we want to get technical, because this cornbread filling is baked in a baking dish, it’s a “dressing” recipe. This means it isn’t a stand on its own instead of being baked in a turkey! You can definitely bake it in a turkey if you want! I just prefer to bake it alone to make things a little easier on Thanksgiving. It’s so easy to pop in the oven! The small pieces of corn bread mixed with spicy sausage and herbs are an absolute delight. It’s a convenience food twist on a classic vacation page. They will love it!

Ingredients for the corn bread filling

It takes a few ingredients to get this filling as flavorful and tasty as it needs to be. But no worry! Most of these are herbs and spices and are probably hanging on your spice rack right now! I love delicious holiday recipes with simple ingredients. One less thing to buy amid the Thanksgiving madness is a win on my book!

  • Italian sausage: I love using crumbled Italian sausage because it’s so flavourful! You can trade these for sweet or even spicy sausage instead!
  • Onion: A chopped onion will give you the perfect taste. Because of their milder taste, I like to use yellow onions here. They have the best mix of hot and sweet!
  • celery: Filling is not a filling without some chopped celery! I love the fun texture it adds to the entire dish.
  • Granny Smith apple: It may come as a surprise, but apples play a key role here! When baking, diced apple pieces give your filling a delicious, complex taste. Apples balance the taste.
  • Unsalted butter: Added for moisture and delicious, rich flavor!
  • Dried cranberries: I LOVE having a cranberry filling in one bite. Their sweet and tart taste is amazing, embedded in corn bread and sausage.
  • Grain bread: Using cornbread is absolutely delicious and gluten-free too! You want your corn bread pieces to be toasted for the best results. This will keep them from getting too mushy when you add ingredients like chicken broth and milk.
  • Big Eggs: Holds everything together!
  • chicken soup: I add chicken broth to my filling to flavor it and add some moisture. Nobody likes bone-dry filling!
  • milk: A little milk gives your dish a nice creaminess! When baked, it makes every bite rich and tasty.

herbs and spices

  • parsley: Parsley is earthy and flavorful.
  • Way: Sage cannot be skipped! It is one of the most important flavors when it comes to filling. It is strong and peppery with a hint of mint. Perfect for dishes where you flavor bread!
  • rosemary: Perfectly sweet and aromatic, rosemary is a must!
  • thyme: Flavorful and hot, thyme is great for balancing out the other herbs.
  • salt and pepper: Add to taste! I love a peppery filling.

How to Make Corn Bread Filling

Now that you have your ingredients ready, let’s make a dazzling Thanksgiving page! This cornbread filling is really easy to make, but a crowd will please. Sit back and watch people come back for seconds and thirds! Just make sure you save enough for yourself! It will be eaten up in no time.

  1. Prepare the oven and baking dish: Let’s do stuffing! To start, preheat the oven to 350 °. Spray a 9 × 13 skillet or 12 inch oval casserole dish with pan spray and set aside.
  2. Sear: Fry the sausage in a medium pan until browned. Remove from pan and set aside. Next, add the onion, celery, apple and butter to the pan and sauté over medium heat for about 4 minutes until the onion is translucent. Remove and place in the same bowl as the cooked sausage.
  3. Add herbs and cornbread: Add the chopped herbs and cranberries to the bowl with sausage and cooked vegetables. Put the diced cornbread in another larger bowl. When you need to toast your cornbread, place it evenly on a baking sheet and bake at 350 ° for 10 minutes. before adding it to the large bowl
  4. Combine wet ingredients: Mix salt, pepper, eggs, chicken stock and milk in a liquid measuring cup.
  5. Mix and bake: Add the vegetable and herb mixture to the corn bread and pour the liquid ingredients over it. Swirl gently to combine. Pour into the prepared baking dish and bake for 35-40 minutes.

Process recordings of sautéing sausage and toasting pieces of cornbread.  The ingredients are then placed in a baking dish.

Tips and tricks for making fillings

Here are a few ways I personally love to add flavor to my cornbread filling! This is a super customizable, tasty side dish that you will love.

  • More fillings: Filling is a great way to showcase a range of different fills. In addition to sausage and herbs, you can also add diced ham, oysters, mixed nuts, mushrooms, bacon, or even cider instead of chicken broth to this recipe. You can also use a dollop of creamy chicken soup for a little extra creaminess and a hearty taste.
  • Do it ahead: This filling is a lifesaver! You can prepare it in your baking dish, wrap it in plastic wrap and keep it in the refrigerator for up to 24 hours. Once you’re ready to bake it, let it come to room temperature and then slide it in the oven! Doing things ahead of time definitely takes some pressure off Thanksgiving.
  • Use fresh herbs: Use fresh herbs for your filling whenever possible. It will make all the difference in taste and aroma!
  • Toast your bread: Toasting your corn bread is a must before making your filling. You’ll want a tougher bread, even stale, to make sure your filling doesn’t get mushy.
  • Use leftovers: The leftover cornbread filling tastes great in a turkey sandwich. You can also use it in stuffed peppers, mushrooms, and tomatoes for a delicious snack.

How do I store leftover cornbread fillings?

It’s super easy! All you have to do is put it in the fridge and it can be enjoyed days later! The filling is so versatile – you can add it to your favorite recipes like waffles, stuffed veggies, meatballs, and more!

  • In the refrigerator: Store leftover filling in an airtight container for 4-5 days.
  • Warm up: Put the filling in a baking dish. You can add a splash of broth when it has started to dry out. Cover with aluminum foil and heat at 350 degrees Fahrenheit for 25-30 minutes.

Close-up of the corn bread filling.

Need a Thanksgiving Inspo? Here are some of my favorite side dish recipes that are a hit with every dinner. Whether savory, sweet or in between, you are at the right place with me! My mouth is watering just looking at these hearty sides. I know you will love her too!

Serves: 10

Calories769kcal (38%)carbohydrates113G (38%)protein17thG (34%)fat28G (43%)Saturated Fat11thG (55%)Polyunsaturated fat5GMonounsaturated fatty acids10GTrans fats1Gcholesterol166mg (55%)sodium1658mg (69%)potassium441mg (13%)fiber6thG (24%)sugar38G (42%)Vitamin A586IE (12%)vitamin C6thmg (7%)calcium302mg (30%)iron4thmg (22%)

All nutritional information is based on third party calculations and is only an estimate. Every recipe and nutritional value depends on the brands, measuring methods and serving sizes used per household.

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