Savory Sausage Cornbread Stuffing
This savory sausage cornbread stuffing combines browned sausage, fresh herbs, and golden cornbread for a comforting, crowd-pleasing holiday side dish. It’s easy to make, endlessly adaptable, and perfect for Thanksgiving, Christmas, or any festive gathering.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 10 servings 1x
- Category: Side Dish
- Cuisine: American
Ingredients
Scale
- 8 cups (about 500g) cubed, day-old cornbread
- 1 pound (450g) bulk breakfast sausage (pork or turkey)
- 1 cup (150g) celery, diced
- 1 cup (150g) yellow onion, diced
- 1/2 cup (75g) carrot, diced
- 2 tablespoons fresh sage, chopped
- 1 tablespoon fresh thyme leaves
- 2 tablespoons fresh parsley, chopped (or 2 teaspoons dried parsley)
- 4 tablespoons (56g) unsalted butter, melted
- 2 cups (480ml) low-sodium chicken broth (or vegetable broth for vegetarian)
- 2 large eggs, lightly beaten
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Optional: 1/2 cup dried cranberries
- Optional: 1/2 cup toasted pecans or walnuts
- Optional: 1 apple, diced
Instructions
- Cut cornbread into 1-inch cubes. If fresh, toast cubes on a baking sheet at 300°F for 10 minutes to dry slightly.
- In a large skillet over medium heat, cook sausage, breaking it up with a spoon, until browned and cooked through (about 7–8 minutes). Remove sausage and set aside.
- In the same skillet, melt butter. Add celery, onion, and carrot. Sauté until soft and fragrant, about 5–6 minutes. Stir in sage, thyme, and parsley; cook for 1 minute.
- In a large mixing bowl, gently combine cornbread cubes, cooked sausage, sautéed veggies, and herbs. Add salt and pepper. Fold gently.
- Stir together chicken broth and beaten eggs. Pour over stuffing mixture, folding lightly to incorporate. Add more broth if mixture seems dry.
- Fold in optional add-ins (cranberries, nuts, apple) if using. Adjust seasoning to taste.
- Butter a 9×13-inch baking dish and transfer stuffing mixture, spreading evenly. Cover with foil and bake at 350°F for 25 minutes.
- Remove foil and bake an additional 15 minutes for golden, crispy edges.
- Check for doneness: top should be lightly browned and center set. If too wet, bake uncovered for 5–10 more minutes.
- Let stuffing cool for 10 minutes before serving.
Notes
For gluten-free, use gluten-free cornbread. For vegetarian, use plant-based sausage and vegetable broth. Toasting cornbread prevents sogginess. Don’t overmix to keep texture. Add more broth if mixture seems dry before baking. For crispier edges, broil for 2–3 minutes at the end. Can be made ahead and baked before serving.
Nutrition
- Serving Size: 1/10 of recipe (abou
- Calories: 270
- Sugar: 5
- Sodium: 550
- Fat: 12
- Saturated Fat: 5
- Carbohydrates: 30
- Fiber: 2
- Protein: 10
Keywords: stuffing, cornbread stuffing, sausage stuffing, holiday side dish, Thanksgiving, Christmas, easy stuffing, savory stuffing, comfort food