cornbread-stuffing-with-sausage-and-corn-nuts
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  • Good, not incredible, but I also made a few mistakes so it could be my bad. But at least the recipe is forgiving. Leaving a review to answer some questions / give my experience on some issues others described below: – I halved the recipe but I accidentally used the full recommended amount of salt (1 tbsp). Surprisingly I thought the saltiness level was perfect, not too salty at all. I have a salty palate, but even so would recommend generously seasoning throughout so that the 1tbsp at the end is the right amount and doubling it would actually be a mistake. 1 thai chili (after halving, that’s the full amount) was slightly too spicy for me, but chiles do tend regionally to vary so maybe mine was on the spicy side? – To the person who asked if the recipe could be done with less butter: I literally forgot to add the butter and it was fine. I cooked the onion and celery only in the sausage fat (I used a standard pork breakfast sausage from Whole Foods, since the recipe doesn’t specify what type of meat and in the vid they make homemade pork sausage). The vegetables browned a lot faster and the corn nuts powdered stuck to the pan basically right away and thus probably didn’t toast enough, but it wasn’t a huge setback. I only realized I forgot to add the butter only after mixing everything (stock, cornbread, etc). I melted about 1/2 of the butter needed (which because I halved the recipe was 1/2 a stick) and mixed it right into the mixture. I bet things would have tasted better if they were cooked in butter, but it didn’t seem to affect the texture at all because the end result was not dry or bland or anything. Given this, I think you can easily half the amount of butter. – Texture was the textbook stuffing texture, soft but distinct cubes on the inside, nice crispy top. It was not dry or mushy at all, which I’ve heard are the two extremes of cornbread stuffing. I used a 1/4 recipe of BA’s cornbread recipe (linked above), and about a 1/2 recipe of Claire Saffitz’s brown butter corn muffins from her book. That was about 1.5 lb cornbread, which wasn’t too much or too little, as I’ve seen reviews before mention (one said they had too much cornbread, another said they needed more). I found BA’s cornbread on its own INCREDIBLY bland, but in stuffing it wasn’t noticeable. Claire’s muffins are delicious on their own, but so soft/tender they were hard to cut up, and they were pretty sweet for a stuffing base, but I liked the pops of sweetness and the fresh corn, so would not discourage people using a sweeter cornbread and/or one with fresh corn.

  • So the recipe came out delicious. But a lot of the instruction are very vague. First off the cornbread should be already be made when starting this recipe. Second you should cut your cornbread into pretty big square pieces before baking because it will break apart as you are tossing it around while baking it again to get it crisp. The corn bread needs to be pretty crispy and golden almost dried out before mixing everything together so it can soak up all the liquid. I think you could add a little more stock to the mixture as well. But came out very delicious full of flavor.

  • I’ve never been much of a stuffing person but I’ve always wanted to like it. With this recipe, now I LOVE it! The flavors are just incredible in this recipe. It’s everything you would want out of a decadent Thanksgiving side dish. I made it last year and have already had multiple requests from family to do it again. This is a new Thanksgiving staple in our house!

  • I must’ve done something wrong, because I did NOT love this. It was thoroughly “meh”. The bread turned into complete mush and it was kind of tasteless. I typically LOVE Bon Appetit recipes but this one … ugh. I might have to re-make it based on all the great reviews here!

  • I’ve been wanting to make this recipe ever since seeing the “Making Perfect” series. This truly blew my socks off. The recipe has a lot of small parts working together, but the greatest ones are the homemade sausage and the chili oil. These have been the two takeaways that I consisntently make, even when they are not going into this recipe.

  • As soon as my husband saw this recipe in the video, he HAD to make it, and man, am I glad he did! This recipe has quite a few steps, but the effort is well worth it in the end. I’ve personally never really enjoyed corn bread stuffing, as the few I’ve had have been so dry and flavorless. BUT. This stuffing has reformed me. It had such a depth of flavor, a wonderful texture, and it has been months since we made it and I still think about it. I’m really looking forward to making this again!

  • Worth it. Love the texture and all the flavors that come through.

  • This was delicious. Huge hit with the family. I added more chilis and had no complaints on heat. Went with the homemade cornbread. For this recipe, I did 1.5x batch of the cornbread. I prepped it ahead of time and reheated on the day – some parts got a bit burnt on top, so I’ll watch for that next time.

  • Lived for this take on stuffing. The cornbread was my favorite and the flavor hit all the right notes. I couldn’t find corn nuts (live out of the country), but want to try that texture out next time I make it.

  • Made this for my thanksgiving yesterday. Did it a couple days ahead of time like it said. Cooked and cooled well. When it came time for reheating, it still never came up to temp despite being in the oven over 2 hours, so that was weird. We all also noticed that when we were eating it, it smelled/tasted like it had giblets in it (which it didn’t obviously) and we were kinda turned off by that. Deduced it was likely the wine for some reason. If I make it again, it’ll be without the wine and only half the size

  • I have relatives who can’t eat spicy foods at all and I personally prefer a sweeter stuffing so I replaced the jalepeños & chiles with golden raisins and replaced the corn nuts with toasted pine nuts. Everything else, I used the exact recipe. Absolutely delicious 😋 it was the best thing on the table this year.

  • 5 stars. Couldn’t find corn nuts in Georgia though, so I just skipped that part. It came out amazing, still! Definitely making this again.

  • this was stupid good. i never cared for stuffing, this was my favorite thing i ate this thanksgiving. i can’t stop eating the leftovers. my sister and i ate it with fried eggs for breakfast, we toasted some and used it for croutons in a salad. it’s an excellent recipe.

  • We loved this recipe. Pretty much followed the instructions, but we used corn bread mix (3 boxes). Next year, I’ll make my own corn bread, but this recipe will become a staple.

  • Made it for Thanksgiving, I left out the corn nuts because I didn’t know where to find them. Tasted great! I was a very popular person at Thanksgiving this year.

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