Thanksgiving doesn't get any better than Cornbread & Sausage Stuffing


Call it "Cornbread & Sausage Stuffing" or "Cornbread & Sausage Dressing." Either way, this recipe is a crowd pleaser around the Thanksgiving table. Magic happens when savory brown pork sausage meets buttery cornbread, all smothered in steaming hot gravy.

For sure, homemade stuffing recipes are so much better than that stuff that comes in a box. Cornbread & sausage stuffing is a Duplin family favorite, especially with a splash of Duplin Pum'kin wine. It's delicate spice and easy-drinking sweetness doesn't just enhance the sausage. The wine highlights the apples and pecans in this extra-special recipe. Even better, Pum'kin is a wonderful light red wine to pair with your family's entire Thanksgiving dinner, from appetizers to turkey to pie, not to mention it's a nice sipper poured over ice for the chief cook.

If you’re making homemade cornbread instead of using packaged toasted cornbread stuffing such as the Pepperidge Farm brand that we reach for in a pinch, here's a tip from Duplin warehouse manager Margie: Bake your favorite recipe in a sheet pan. You’ll end up with more crispy edges that make stuffing so delicious. Don’t forget that you may need to reduce the baking time when using a sheet pan.

You could also toast your favorite homemade cornbread. Cut homemade cornbread into small cubes or break it into small chunks and toast for about 10 minutes in a 400-degree oven. Cool completely before using.

When selecting apples for this recipe, choose a sweet variety such as Gala or Red Delicious.

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