Cornbread Sausage Stuffing (Printer View)

Savory blend of sausage, cornbread, fresh herbs, and aromatics, baked golden for Southern celebrations.

# Components:

→ Cornbread

01 - 8 cups crumbled day-old cornbread (from one standard 9x13-inch pan)

→ Sausage

02 - 1 pound pork breakfast sausage, casing removed

→ Vegetables & Aromatics

03 - 1 large yellow onion, finely chopped
04 - 2 celery stalks, finely chopped
05 - 1 medium green bell pepper, finely chopped
06 - 3 cloves garlic, minced

→ Dairy & Liquids

07 - 1/2 cup unsalted butter
08 - 2 1/2 cups low-sodium chicken broth, plus more as needed
09 - 2 large eggs, lightly beaten

→ Herbs & Seasonings

10 - 2 tablespoons fresh sage, finely chopped or 2 teaspoons dried sage
11 - 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
12 - 1/4 cup fresh flat-leaf parsley, chopped
13 - 1 teaspoon salt
14 - 1/2 teaspoon freshly ground black pepper
15 - 1/2 teaspoon paprika (optional)
16 - Pinch of cayenne pepper (optional)

# Method:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish.
02 - In a large skillet over medium heat, melt the butter. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through, for 6 to 8 minutes.
03 - Add onion, celery, bell pepper, and garlic to the skillet. Sauté until vegetables become tender, about 5 to 6 minutes.
04 - Stir in sage, thyme, parsley, salt, pepper, paprika, and cayenne. Remove skillet from heat.
05 - Transfer crumbled cornbread to a large mixing bowl. Add the sausage and sautéed vegetable mixture; toss gently to combine.
06 - In a separate bowl, whisk together eggs and chicken broth.
07 - Pour the egg-broth mixture evenly over the cornbread mixture. Gently toss until well moistened but not soggy. Add extra broth if required.
08 - Spoon stuffing into the prepared baking dish and cover loosely with foil.
09 - Bake for 30 minutes covered with foil.
10 - Remove foil and continue baking for an additional 15 minutes, until top is golden brown and stuffing is set.
11 - Let stuffing stand for 10 minutes before serving.

# Expert Advice:

01 -
  • Uses standard pantry and refrigerator staples
  • Perfectly balances cornbread sweetness with juicy sausage and savory herbs
  • Crowd-pleaser for holiday dinners or weeknight comfort food
  • Easy to prep ahead and pop in the oven before guests arrive
02 -
  • High in protein from sausage and eggs
  • Ultimate comfort food for fall and winter gatherings
  • Adaptable to almost any meat or extra veggie
03 -
  • Use day-old cornbread for the perfect texture Fresh bread gets mushy and does not soak up the flavors in the same way
  • Be generous with fresh herbs as they make all the difference
  • If you like crunchy edges leave the stuffing uncovered for the last fifteen minutes of baking
  • Do not skip letting the stuffing rest before serving This step sets the structure so every slice stays together on the spoon

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