Name: Cornbread Stuffing With Sausage and Collard Greens
Yield: 10–12 servings
Ingredients: Buttermilk Cornbread; 9 Tbsp. unsalted butter, divided, plus more for pan; 2 Tbsp. extra-virgin olive oil; 1½ lb. hot or sweet Italian sausage, casings removed; 1 large onion, finely chopped; 2 celery stalks, finely chopped; 6 garlic cloves, thinly sliced; 2 Tbsp. finely chopped rosemary; 1 Tbsp. kosher salt; ½ tsp. crushed red pepper flakes; 2 bunches collard greens, stems and ribs removed, leaves torn or cut into 2" pieces; 1½ cups heavy cream; 2½ cups low-sodium chicken broth, divided; 3 large eggs, beaten to blend

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Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski

The key for this stuffing recipe is making your own buttermilk cornbread. This way, you can control the moisture and sugar levels, and it also makes your whole kitchen smell like a buttered corn muffin. Cubing and lightly toasting the cornbread preps it for maximum flavor absorption without compromising its sturdiness.

Recipe notes