Sausage Cornbread Stuffing

This sausage cornbread stuffing is an amazingly delicious addition to your Thanksgiving dinner or any holiday meal.

I grew up eating sausage cornbread stuffing that my mom made for Thanksgiving dinner, so as an adult it has always been an important part of our holiday menu plan. We also eat this at other times in the fall when I have time to make it.

This recipe is similar to my mom’s recipe, which came from a Better Homes and Gardens cookbook, with a few updates to make it easier and even more delicious.

The combination of salty breakfast sausage, sweet cornbread, and savory herbs makes this a great side dish to serve whether you’re hosting Thanksgiving or just need to bring a dish to a potluck.

Is it called stuffing or dressing?

The grammar nerd in me conflicts with my southern upbringing when it comes to what to call this recipe. Technically “stuffing” is stuffed inside the bird to cook and “dressing” is served as a side dressing.

That being said, I call this stuffing even though I don’t cook it inside the turkey!

As my mother used to say, you can call it whatever you want. Just don’t call me late for dinner!

Stuffing recipe tips

1. Should you dry out cornbread for stuffing?

For the best fluffy stuffing texture, it’s important that your white bread cubes are dry, so this recipe included toasting them. You can also purchase bread ahead of time and let it sit out to go stale.

The cornbread does not have to be dried out the same way, but it is helpful to cook it a bit longer than you might if you were eating it alone so that it is a bit dry.

2. How many people does this recipe serve?

We have hosted Thanksgiving for many years with a group of 10-14 people and make just one batch of this stuffing. It was plenty when half of our group included little kids and it is still enough now that most of them are hungry teens, though we used to have a lot more leftovers.

3. Can you make this stuffing ahead of time?

Sure! In fact, to save time on Thanksgiving Day, I recommend you at least make the cornbread ahead of time. You can make the whole recipe right up through step 4 below where you put it in the baking dish. Then just cover it with foil and keep it in the refrigerator.

When you’re ready to cook, bake it according to my recipe. Coming from a cold refrigerator, it will probably need to cook closer to 45 minutes or so.

4. Can this stuffing be cooked inside the turkey?

Yes, but I don’t recommend it because it’s difficult to cook evenly. If you’re cooking the stuffing inside the turkey, make sure the stuffing and turkey are fully cooked according to the turkey recipe you are following.

5. How should you store and heat leftovers?

Leftovers should be covered and refrigerated. This reheats great! I just cut a serving and microwave it for a minute or so (depending on what else is on my plate).

How to make sausage cornbread stuffing

Ingredients

• 16 ounces ground pork sausage
• 3/4 cup white onion, diced
• 1/2 cup green bell pepper, diced
• 1/2 cup celery, diced
• 1 tablespoon minced garlic
• 5 cups bread cubes (1/2 a medium loaf of French/Italian bread)
• 4.5 cups crumbled corn bread
  • For the cornbread:
  • 1 tablespoon butter
  • 1 cup all-purpose flour
  • 3/4 cup cornmeal
  • 1 tablespoon sugar
  • 2.5 teaspoons baking powder
  • 3/4 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/4 cup vegetable oil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1.5 cups vegetable broth

Instructions

1. Make the cornbread.

Start by making a batch of cornbread. Preheat the oven to 400 degrees Fahrenheit and place a tablespoon of butter in a cast-iron skillet in the oven while preheating.

Combine the dry ingredients (flour, cornmeal, sugar, baking powder, salt) in a medium bowl. Combine the wet ingredients (eggs, milk, oil) in a separate small bowl and add them all at once to the dry ingredients.

Whisk the batter until just combined. Remove the hot cast-iron skillet from the oven, swirl the butter to coat the pan, and pour in the batter. Return it to the oven and bake at 400 degrees Fahrenheit for 15 to 20 minutes.

The cornbread is done when a toothpick stuck in the center comes out clean. Set the cornbread aside to cool. When ready, crumble to make 4.5 cups of cornbread. You’ll likely have extra.

2. Pre-cook the meat and vegetables.

In a clean skillet, crumble and brown the sausage on the stovetop over medium heat. Do not drain the grease.

Dice the onion, bell pepper, and celery into small pieces. Add the vegetables, plus the garlic, to the sausage and cook until tender, about 5 minutes.

3. Toast the bread cubes.

Dice the loaf of bread into half-inch cubes to make about 5 cups. Spread the cubes over a baking sheet and toast in the oven at 325 degrees Fahrenheit just until dry, 10-15 minutes. Set aside to cool.

4. Mix the stuffing.

In a large mixing bowl, combine the cooked sausage and vegetables, crumbled cornbread, and bread cubes. Add the dried thyme, rosemary, basil, salt, and pepper. Toss to combine. Slowly add the vegetable broth and mix thoroughly.

Press the stuffing mixture into a 9×12-inch baking dish and cover with aluminum foil.

I’ve had this Le Creuset stoneware baking dish in green for years and love it!

5. Bake and enjoy!

Preheat the oven to 325 degrees Fahrenheit. Keep the stuffing covered and bake it for 30 to 45 minutes.

Printable recipe card

Sausage Cornbread Stuffing

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Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

Ingredients

• 16 ounces pork breakfast sausage
• 3/4 cup white onion, diced
• 1/2 cup green bell pepper, diced
• 1/2 cup celery, diced
• 1 tablespoon minced garlic
• 4.5 cups crumbled cornbread
• 5 cups bread cubes
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1.5 cups vegetable broth

For the cornbread

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• 1 tablespoon butter
• 1 cup all-purpose flour
• 3/4 cup cornmeal
• 1 tablespoon sugar
• 2.5 teaspoons baking powder
• 3/4 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/4 cup vegetable oil

Instructions

1. Start by making a batch of cornbread. Preheat the oven to 400 degrees Fahrenheit and place a tablespoon of butter in a cast-iron skillet in the oven while preheating.
   Combine the dry ingredients (flour, cornmeal, sugar, baking powder, salt) in a medium bowl. Combine the wet ingredients (eggs, milk, oil) in a separate small bowl and add them all at once to the dry ingredients.
   Whisk the batter until just combined. Remove the hot cast-iron skillet from the oven, swirl the butter to coat the pan, and pour in the batter. Return it to the oven and bake at 400 degrees Fahrenheit for 15 to 20 minutes.
   The cornbread is done when a toothpick stuck in the center comes out clean. Set the cornbread aside to cool. When ready, crumble to make 4.5 cups of cornbread. You'll likely have extra.
2. Pre-cook the meat and vegetables. In a clean skillet, crumble and brown the sausage on the stovetop over medium heat. Do not drain the grease. Dice the onion, bell pepper, and celery into small pieces. Add the vegetables to the sausage and cook until tender, about 5 minutes.
3. Toast the bread cubes. Dice the loaf of bread into half-inch cubes to make about 5 cups. Spread the cubes over a baking sheet and toast in the oven at 325 degrees Fahrenheit just until dry, 10-15 minutes. Set aside to cool.
4. Mix the stuffing. In a large mixing bowl, combine the cooked sausage and vegetables, crumbled cornbread, and bread cubes. Add the dried thyme, rosemary, basil, salt, and pepper. Toss to combine. Slowly add the vegetable broth and mix thoroughly. Press the stuffing mixture into a 9x12-inch baking dish and cover with aluminum foil.
5. Bake and enjoy! Preheat the oven to 325 degrees Fahrenheit. Keep the stuffing covered and bake it for 30 to 45 minutes.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 546Total Fat: 24gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 102mgSodium: 1390mgCarbohydrates: 64gFiber: 2gSugar: 5gProtein: 18g

Nutritional information is only an estimate from online calculators. For more precise information, enter the specific ingredients you are using into your preferred tool.

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