Name: Cornbread Stuffing With Sausage and Corn Nuts
Yield: 8–10 servings
Ingredients: 3 lb. cornbread, cut into ¾" pieces (14–16 cups); 1½ lb. breakfast sausage, casings removed if needed; 1 cup unsalted butter (2 sticks), plus more for pan; 2 medium onions, chopped; 4 celery stalks, chopped; Kosher salt; 3 garlic cloves, finely chopped; 2 Thai chiles or 1 jalapeño (with seeds), chopped; ¾ cup corn nuts, finely ground in a food processor, blender, or mortar and pestle (about ½ cup); ¾ cup dry white wine; 1 Tbsp. finely chopped sage; 2 tsp. finely chopped thyme; 3 large eggs; Freshly ground black pepper; 3½ cups turkey stock or low-sodium chicken broth

Cornbread stuffing with sausage and corn nuts on a white serving dish with a silver spoon.

Photo by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Susie Theodorou

The sweetness of the cornbread complements and accentuates the sausage, celery, onion, and herbs, while the addition of corn nut magic dust makes for an extra hit of corn flavor. (We bloom the pulverized corn nuts like spices, bringing out all their earthy, funky, wonderful corniness.) There are distinct bites of toasted bread on top and an almost-but-not-quite-custardy interior.

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Recipe notes

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