Save Cornbread sausage stuffing brings cozy Southern comfort to the holiday table with moist cubes of cornbread folded into savory sausage and sweet vegetables all scented with fresh sage and thyme. This version is dependable for Thanksgiving feasts and just as welcome beside any Sunday roast. The whole kitchen fills with buttery aromatics and that classic golden crust is something everyone fights over.
The first time I made this, my family circled the oven waiting to snatch bites from the dish the moment it came out. It is an instant classic and there are never leftovers for long.
Ingredients
- Cornbread: Use eight cups of day-old cornbread for the best texture Slightly dry bread soaks up all the flavors without turning mushy Homemade or store-bought both work
- Pork breakfast sausage: Gives deep savory flavor Look for sausage with no added sugar for a balanced taste
- Yellow onion: Adds sweetness and depth Fresh and firm onions are ideal
- Celery: Lends crunch and a slight peppery flavor Choose thick crisp stalks
- Green bell pepper: Brings brightness and color Use a firm bell pepper that feels heavy for its size
- Garlic: Rounds out the savory base Fresh garlic cloves taste best and are worth mincing by hand
- Unsalted butter: Makes the stuffing rich and moist European-style butter adds even more flavor if you have it
- Low-sodium chicken broth: Lets you control the salt and keeps stuffing moist Look for a clear golden broth for best flavor
- Eggs: Help bind everything together Use fresh large eggs at room temperature
- Fresh sage: Earthy and aromatic Fresh sage gives a traditional stuffing flavor Choose unwilted leaves for maximum aroma
- Fresh thyme: Delivers subtle lemony notes Use sprigs with green and flexible stems
- Flat-leaf parsley: Adds freshness and a lovely pop of color Brighter leaves always mean better taste
- Salt and pepper: Brings all the flavors together Use kosher salt and freshly cracked black pepper
- Paprika and cayenne: Optional spices for a hint of warmth Look for deep red paprika for a smoky aroma
Instructions
- Prepare the Oven and Dish:
- Preheat the oven to 350 degrees Fahrenheit Place a rack in the center of the oven and grease a 9 by 13 inch baking dish with butter or a neutral oil This step ensures an easy release later
- Brown the Sausage:
- In a large skillet over medium heat melt the butter Add the sausage Cook while breaking it up into small pieces with a spoon Continue until it is well browned and fully cooked which usually takes about six to eight minutes Browning is crucial for flavor depth
- Sauté the Vegetables and Aromatics:
- Add the chopped onion celery bell pepper and minced garlic to the pan with the sausage Cook on medium until veggies turn soft and translucent about five to six minutes Stir often to prevent anything from sticking
- Season Everything:
- Stir in chopped sage thyme parsley salt pepper paprika and cayenne if using Remove the pan from the heat Let the residual warmth meld the herbs with the fat for maximum aroma
- Mix with Cornbread:
- Place the crumbled day-old cornbread in a big mixing bowl Pour in the hot sausage and veggie mixture Gently fold everything together so the cornbread absorbs the juices but stays intact
- Prepare the Binding Mixture:
- In a separate bowl whisk together the eggs and chicken broth Pour this mixture over the cornbread and sausage Toss everything lightly until the cubes are evenly moistened Add extra broth a splash at a time until the mixture looks hydrated but not soggy
- Fill the Baking Dish:
- Spoon the stuffing into your prepared dish Spread it into an even layer but do not press it down too much It should be loose for the best texture Cover loosely with foil to retain moisture while baking
- Bake Covered Then Uncovered:
- Bake on the center rack for thirty minutes covered The foil trap helps steam the stuffing through Remove foil and return to the oven Bake another fifteen minutes until the top turns golden brown with edges slightly crisp
- Rest and Serve:
- Remove from oven and let rest at least ten minutes before serving This helps the stuffing keep its shape and it will be easy to scoop without crumbling
Save I am always amazed how the aroma of fresh sage and browning sausage brings back memories of my grandmother's kitchen My favorite part is using homemade cornbread I baked the night before Nothing beats the golden crunchy bits that form around the edges
Storage Tips
Store leftovers tightly covered in the fridge for up to three days For longer storage wrap portions well and freeze them for up to one month Reheat gently with a splash of extra broth to restore moisture
Ingredient Substitutions
Turkey or chicken sausage works if you want to lighten things up Gluten-free cornbread makes the dish safe for more guests Try mushrooms instead of sausage or swap in leeks for onion for a subtler flavor
Serving Suggestions
Serve alongside classic roast turkey glazed ham or baked chicken Spooning warm gravy over the top makes the flavors even richer A sweet-tart cranberry sauce on the side brightens every bite
Cultural and Historical Context
Cornbread stuffing has deep roots in the South where corn was a staple crop Traditional stuffings often used whatever bread was leftover and sausage was added as a treat during holidays Herbs like sage and thyme are passed down from generations
Seasonal Adaptations
Add diced apples or dried cranberries for a fall twist Mix in toasted pecans for crunch during the winter months Fresh corn kernels bring sweetness and pop in the summer
Success Stories
I tried this stuffing at a big family reunion and not a crumb was left on any plate One year I doubled the batch for Friendsgiving and it still disappeared before the turkey made it to the table This recipe never fails to spark requests for seconds
Freezer Meal Conversion
Freeze baked stuffing in airtight freezer-safe dishes for up to one month Thaw overnight in the fridge and reheat covered with a splash of broth Perfect for prepping a big dinner in advance
Save This stuffing is the star of any holiday table and perfect for sharing. It is sure to spark requests for seconds every time you make it.
Recipe Guide
- → Can I make this dish ahead?
Yes, prepare it a day in advance. Assemble and refrigerate, then bake before serving for best texture.
- → What kind of sausage works best?
Pork breakfast sausage adds classic flavor, but you can substitute turkey or chicken sausage for lighter options.
- → How can I make this spicier?
Use hot sausage and extra cayenne or paprika for added heat. Adjust seasoning to suit your preferences.
- → Is it possible to make a gluten-free version?
Yes, use gluten-free cornbread as the base and check other ingredients for allergens before assembling.
- → Can leftovers be stored?
Refrigerate leftovers up to 3 days. Reheat in the oven or microwave for best results and flavor.
- → What herbs are essential?
Fresh sage, thyme, and parsley are key to enhancing traditional Southern flavors in this stuffing.