American cornbread, sausage and pancetta stuffing

    2 hours 10 min

    We got this recipe from our American cousins living in the south when we visited them for Christmas one year! It was so delicious and full of yummy flavours. They showed us how to make cornbread from scratch, which lends a soft, sweet taste to this recipe, however if you are short on time you can buy a cornbread mix from speciality shops online.

    2 people made this

    Serves: 12 

    • 680g pork sausage meat
    • 30ml olive oil
    • 170g pancetta, diced
    • 2 onions, chopped
    • 7 large sticks celery, chopped
    • 4 cloves garlic, minced
    • 630g day-old French bread, cut into 1cm cubes
    • 260g crumbled cornbread
    • 1 1/2 tablespoons dried sage
    • 1 1/2 tablespoons poultry seasoning
    • 1 teaspoon salt
    • 130g toasted pine nuts
    • 950ml chicken stock
    • 220g grated mozzarella cheese
    • 110g butter
    • 2 tablespoons chopped fresh sage
    • 30g shaved Parmesan cheese

    Prep:45min  ›  Cook:1hr25min  ›  Ready in:2hr10min 

    1. Preheat an oven to 190 C / Gas 5). Grease a deep 23x33cm (9x13 in) baking dish or roasting pan.
    2. Heat a large frying pan over medium-high heat and stir in the sausage meat. Cook and stir until the sausage is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Place the browned sausage into a large mixing bowl.
    3. Meanwhile, heat the olive oil and pancetta in a large frying pan over medium heat. Once the pancetta begins to brown, stir in the onions and celery, and cook until the onion softens and turns translucent, about 8 minutes. Stir in the garlic, and cook another 3 minutes until the aroma of the garlic mellows.
    4. Scrape the onion mixture into the bowl with the crumbled sausage. Add the French bread, cornbread, dried sage, poultry seasoning, salt, and pine nuts; stir well. Pour in the chicken stock and mozzarella cheese; stir until the chicken stock has been absorbed by the bread and the stuffing is evenly mixed. Pack the stuffing into the prepared baking dish, and dot the butter overtop. Cover with aluminium foil.
    5. Bake in the preheated oven for 45 minutes, then remove the foil, and continue baking until the top has turned golden brown, about 15 minutes more. Sprinkle with the fresh sage and shaved Parmesan cheese to serve.

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    Reviews in English (44)


    Scaled down the recipe for a trial run before Thanksgiving. Came out great! I'm not a fan of sage or poultry seasoning, so I used a bit of oregano instead. Had a great flavor. Left out the pine nuts, but will consider adding them in next time. Was a bit on the salty side, so for Thanksgiving, I'll use low-sodium chicken broth and not add any additional salt. Can't wait for the family to taste it!  -  23 Nov 2009  (Review from Allrecipes US | Canada)


    Perfect! The only thing I changed was substituting unsalted sunflower kernels for the pine nuts. A cup of pine nuts was over 12 bucks at the grocery. The same amount of sunflower seeds was 1.40...  -  23 Oct 2010  (Review from Allrecipes US | Canada)


    My sister was going to make Stove Top stuffing for Thanksgiving and even though I don't usually care for it, I really didn't want that. Did a quick search and decided to try this. OMG! Really good! But not a quick dish. So I adjusted some things a bit. I cooked the sausage & thick cut, peppered bacon and the onion & celery all the night before. Stored it all in a container refridgerated overnight. The next day added the rest of the ingredients as recipe dictates. I did consider omitting the pine nuts due to the expense however they are totally worth it. A bit soggy but I should've used the entire french bagette instead of worrying about following the measurements to the letter. I added Oregano, white pepper & garlic salt along with the spices as listed. Not sure it needed all the butter on top. Lots of left over so it can be served as a good breakfast dish with an egg over easy on top. I will make this again.  -  25 Nov 2010  (Review from Allrecipes US | Canada)