Preheat oven to 325°. Divide 3 lb. cornbread, reduce into small items (about ¾”; 14–16 cups) evenly between 2 giant rimmed baking sheets and bake, tossing sometimes, till dried out and calmly browned across the edges, 40–50 minutes. Let cool not less than 10 minutes. Improve oven temperature to 350°.
In the meantime, cook dinner 1½ lb. breakfast sausage, casings eliminated if wanted, in a big skillet over medium-high warmth, stirring and breaking apart with a spoon, till calmly browned and cooked by, 6–8 minutes. Switch to a plate.
Scale back burner to medium warmth and soften 1 cup unsalted butter (2 sticks) in identical skillet. Add 2 medium onions, chopped, and 4 celery stalks, chopped; season with kosher salt. Cook dinner, stirring sometimes, till softened however not browned, 8–10 minutes. Add 3 garlic cloves, finely chopped, and 2 Thai chiles or 1 jalapeño (with seeds), chopped. Cook dinner, stirring as soon as, till very aromatic, about 1 minute. Add ¾ cup corn nuts, finely floor in a meals processor, blender, or mortar and pestle (about ½ cup) and cook dinner, stirring usually, till very aromatic and greens are beginning to brown across the edges, about 3 minutes. Add ¾ cup dry white wine and cook dinner, stirring sometimes, till nearly fully evaporated, about 3 minutes. Add 1 Tbsp. finely chopped sage and 2 tsp. finely chopped thyme and toss to mix. Take away from warmth.
Mix cornbread, sausage, and sautéed vegetable combination in a big bowl. Whisk 3 giant eggs and 3½ cups turkey inventory or low-sodium rooster broth in a medium bowl till very properly mixed. Pour over cornbread combination and let sit, gently stirring each minute or so, till cornbread has absorbed all or nearly the entire liquid. Season with kosher salt (about 1 Tbsp. Diamond Crystal or 1½ tsp. Morton kosher salt) and freshly floor black pepper.
Flippantly butter a 3-qt. or 13x9x2″ casserole dish. Switch stuffing to dish and faucet dish calmly in opposition to counter to distribute and compact stuffing. Cowl tightly with aluminum foil and bake till stuffing could be very sizzling all through and bubbles seem round sides, 40–45 minutes. Improve oven temperature to 425° and take away foil. Proceed to bake stuffing till prime is calmly browned, 15–20 minutes longer.
Do forward: Stuffing might be baked at 350° 3 days forward. Let cool, then chill. Reheat in a 350° oven earlier than growing temperature to 425° and eradicating foil.
Editor’s observe: This cornbread dressing recipe was first printed in October 2019 as “Cornbread Stuffing With Sausage and Corn Nuts” as a part of our Completely, Positively Good Thanksgiving Menu. Head this manner for much more of our favourite dishes to your Thanksgiving desk →