Best Ever Cornbread Sausage Stuffing Recipe

The Best Ever Cornbread Sausage Stuffing has a sweet and savory blend of cornbread, Italian sausage, sautéed vegetables, cranberries and herbs, all baked to golden brown deliciousness. It’s the perfect healthy side dish this holiday season!

If you’re looking for other sides to serve this holiday season you’ll love my Apple Sausage Stuffed Acorn Squash or my Warm Fall Farro Salad with Maple Dijon Dressing.

Cornbread Sausage Stuffing Recipe

Growing up I use to hate stuffing. My mom would make it every year and for the longest time it was the one dish she just didn’t pay any attention to. She would buy the premade stuffing mix, saute some celery and onions, mix it all together with chicken broth and voila. Stuffing. 

No wonder I didn’t like it. It always tasted so salty to me, like I was eating dry crunchy poultry seasoning, yuck. Don’t get me wrong, my mom is an amazing cook. She is the one who taught me everything I know. But stuffing, stuffing was not her thing.

But then one day, after she graduated from Le Cordon Blue Culinary School she made it from scratch.

Y’all.. my mind was blown! And now I’m a lover of stuffing! It adds a huge comforting bite to your Thanksgiving dinner plate. Let’s dive in!

What is the difference between stuffing and dressing?

I know, let’s end the debate. Stuffing vs. Dressing. What’s the difference? Which is better? If you want the dictionary version Stuffing is defined as “a mixture used to stuff into another food, most commonly poultry, before cooking.” Dressing is cooked in a pan outside of the turkey cavity, it usually has all the same flavors that stuffing has it just is not stuffed into the turkey. Now, regardless of cooking techniques or definitions there is also a regional definition. Complicated I know. People who live in the Northeast and Pacific Northeast call it stuffing and people in the south typically call this classic Thanksgiving dish dressing. Let’s call it whatever we want but just choose to make it because it’s a holiday staple!

Can I prepare stuffing ahead of time?

Ingredients you’ll need to make this Stuffing:

Typically stuffing is made with dry sourdough bread. This version is made with cornbread that adds a sweet corn flavor that you’ll love! 

• Cornbread: For this recipe I did make my own cornbread, because I wanted something more “homie” instead of store bought. However, you can use store bought or boxed if you need an easy button. (the homemade cornbread recipe is not included in this, I’m leaving it up to you)
• Sausage: I use Jimmy Dean Natural Sausage. The sausage adds the perfect amount of spicy Italian flavor to this dish and makes it so comforting and cozy.
• Butter: Instead of oil, I use butter to saute the onions, celery and garlic in. Trust me, it makes its a difference. You can use grass free butter or ghee if you’re dairy free.
• Aromatics: The key aromatics in this dish are onions, celery and garlic – otherwise known as the classic holy trinity for stuffing.
• Fresh Herbs: Most stuffings call for poultry seasoning, I focus on the key herbs that shine in my Thanksgiving Turkey Recipe to make it the perfect pairing.
• Cranberry: You could use fresh cranberries if you’d like, however it will change the flavor a bit and make it more tart. This recipe uses dried cranberries which add a nice sweetness to this savory herbaceous stuffing.
• Broth/Stock: I used chicken stock, however you could also use vegetable stock if you’d like.
• Egg: This is the “binder” to help keep everything together.

How to make Cornbread Sausage Stuffing?

1. Preheat oven to 350°F.
2. Using your hands crumble cornbread into irregular size pieces (large, medium and bite size). Spread out on 13×9 baking sheet. Bake cornbread crumbles for 8-10 minutes, tosses halfway through.
3. Remove cornbread and let sit.
4. In the meantime, heat a medium skillet to medium high heat. Add ground sausage to the pan and cook until slightly browned, approximately 5-7, chopping up sausage into smaller pieces with a wooden spoon.
5. Once browned, remove the sausage from the pan and let rest. Then immediately add 2 tablespoons of butter, diced onion, diced celery and garlic. Saute until onions are translucent, about 3-4 minutes. Then add in dry sage, dry thyme and season with salt and pepper. Toss to coat then remove from heat.
6. To a small bowl add vegetable broth and 1 egg. Whisk until egg is scrambled.
7. To a large bowl add browned crumbled cornbread, sausage, celery onion mixture and cranberries. Pour vegetable broth over the top and toss to coat. Mix everything together.
8. Add cornbread stuffing mixture to a 13×9 baking dish.
9. Bake, uncovered, for 25-30 minutes until slightly browned and serve.

Should I cover stuffing when baking?

Can I stuff this cornbread sausage stuffing recipe in my turkey?

Yes, absolutely. Mix everything together and instead of putting it in a casserole dish and baking, stuff the mixture into the turkey cavity. And then continue with roasting turkey process.

How do you keep stuffing warm and moist?

What to serve with Stuffing?

• The Best Cheesy Sausage Stuffed Mushrooms
• Cheesy Scalloped Potatoes
• Sour Cream & Chive Mashed Potatoes
• Oven Roasted Brussel Sprouts with Balsamic
• Festive Holiday Cranberry Sangria

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