Skip to content

Cornbread Stuffing

This easy make-ahead cornbread stuffing will easily become the star of any festive meal. Slightly sweet cornbread, sage sausage, veggies, and herbs result in unforgettable mouthwatering flavors and textures that cannot be found in a box!

Do you love stuffing as much as I do?! Try this crockpot stuffing version or this classic sausage stuffing for your next holiday meal!

Cornbread stuffing in a white dish.
This post may contain affiliate links. Read disclosure policy.

Cornbread Stuffing with Sausage

Stuffing hasn’t always been my favorite Thanksgiving side dish, that is, until I made this cornbread version. I love sweet honey cornbread and this one tastes amazing served alongside a roasted turkey.

This homemade cornbread stuffing encompasses all that we love about traditional stuffing. Soft moist buttery cornbread, crunchy textures from carrots and celery, warming flavors from herbs and spices and hearty sausage.

This side dish is easy to make and tastes better made from scratch. Definitely better than anything you’d find at the store. It is a recipe you will come back to again and again.

Recipe Ingredients

One bowl, all the ingredients, and combine! Sounds simple and quick to make. That is just what this southern style cornbread stuffing is all about.

Cornbread stuffing ingredients in a glass bowl.

Find the full printable recipe with specific measurements below.

  • Cornbread: The best cornbread is day old cornbread. It will be slightly crusty on the outside but still maintain the softness on the inside. Cut into 1/2 inch cubes with a serrated knife.
  • Vegetables: Chop the celery, onion, and carrots evenly. This will help cook them
  • Sausage: Ground sage sausage by Jimmy Dean is what I used. It has the tenderness but also the flavor enriched into the sausage already.
  • Butter: Salted butter for this recipe unless you are adding salt then you can use unsalted butter.
  • Sage: Ground or fresh sage works best! If you are using fresh sage you will need 1 Tablespoon.
  • Parsley: Fresh parsley chopped up and added in with the other ingredients.
  • Chicken broth: This adds in flavor and moisture to the stuffing.

Substitutions and Variations

  • Store bought: If you’re in a pinch, feel free to use store bought or mix up a box of Jiffy’s for an easy option.
  • Homemade cornbread: Use your favorite cornbread recipe, including skillet cornbread. Save Mexican cornbread for chili, though!
  • No meat: Going meatless? Instead of sausage try chopped mushrooms.
  • Diced apples: Add a diced apple for a sweeter flavor and mix it in just before the broth.
  • Added crunch: Elevate the texture and taste with toasted walnuts, pecans or dried cranberries.
  • Classic: Turn this recipe back into a traditional recipe by using regular white bread or French bread if you would prefer that.

How to Make Cornbread Stuffing

This cornbread stuffing with sausage is a family favorite and so simple to make.

Showing how to make cornbread stuffing in a 4 step collage.
  1. Prep. An important first step is making sure your bread is dry so you don’t have soggy dressing. Either cut the bread into cubes and leave out to dry for a day or can slightly toast the bread in the oven until lightly browned, tossing halfway.
  2. Cook. In a large pan, cook sausage and break it up with a wooden spoon. Set cooked sausage aside on a plate, removing excess grease with a paper towel.
  3. Combine. Add the toasted bread, sausage, cooked veggies, and fresh parsley to a large bowl and slowly stir in some of the chicken broth. Combine well. Add more broth as needed and season with salt and pepper.
  4. Bake. Place stuffing into a buttered pan, covered in foil and bake. Uncover and bake for additional time until lightly toasted.

5 star review

“I made this stuffing last night to go with our pork chops!! Fabulous!!! We all loved it.”

Cornbread stuffing in a white baking dish.

Recipe FAQ’s

What is the difference between cornbread stuffing and dressing?

Stuffing is known to be cooked inside a turkey whereas dressing is cooked on the outside in a baking pan or casserole dish and separate from a turkey.

Should you dry out cornbread for stuffing?

It is best to have dried out or toasted cornbread or bread for any stuffing. If your bread is soft and fresh, it will become soggy and mushy with the liquid and soak it in while baking rather than harden in the casserole dish.

What is the best bread to make stuffing out of?

Any type of high quality bread like French bread, Italian bread, brioche, challah, and cornbread which is one of my top favorites. Try to avoid any soft and fluffy bread like sandwich loaves.

What is the fastest way to dry cornbread for dressing?

You can try putting the cornbread into a plastic or paper bag overnight or spread out cubes of cut up cornbread on a cookie sheet and toast the bread for 20 minutes.

Make-Ahead Instructions

This cornbread sausage stuffing is just what you need to make ahead and be prepared for those special occasions!

  • Prepare and refrigerate. To make this stuffing ahead of time and add some extra convenience to your holiday meal planning, prepare as directed and just before baking, cover with foil and place in the fridge.
  • Bring to room temperature. Then, when you are ready to bake, remove the stuffing from the fridge and let it sit to allow to come to room temperature while the oven is preheating.
  • Bake. Bake as directed plus 5 minutes more.
Spoonful of cornbread stuffing.

Love cornbread recipes? Try these other favorites including sweet cornbread muffins, sweet cornbread with honey or skillet cornbread!

More Holiday Side Dishes You’ll Love

HUNGRY FOR MORE? Subscribe to my newsletter and follow on Facebook, Pinterest and Instagram for all the newest recipes!

cornbread stuffing

Cornbread Stuffing

5 from 10 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
This easy make-ahead cornbread stuffing will easily become the star of any festive meal. Slightly sweet cornbread, sage sausage, veggies, and herbs result in unforgettable mouthwatering flavors and textures that cannot be found in a box!
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 12


  • 12 ounces day old cornbread (cut into 1/2" cubes)
  • 2 cups chopped celery
  • 1 cup chopped onion
  • 1 cup grated carrots
  • 1 pound ground sage sausage (I prefer Jimmy Dean)
  • 6 Tablespoons salted butter
  • ½ teaspoon ground sage (or 1 Tablespoon fresh)
  • ¼ cup chopped fresh parsley
  • 1 1/2-2 cups chicken broth (more as needed)


  • The first step in this recipe is drying the bread. You can place the bread cubes on a baking sheet and sit out to dry for a day, or you can lightly toast in the oven. Simply preheat the oven to 300°F. Bake for 20 minutes or until lightly toasted, tossing half way.
  • In a large pan, cook the sausage over medium-heat, breaking it up with a wooden spoon. Place the sausage on a plate lined with a paper towel to absorb the grease. Remove the grease from the pan.
  • Add butter to the same pan and allow to melt. Add the onion, celery and carrots and cook for 3-5 minutes or until soft. Stir in the sage and salt and pepper to taste. Remove from heat.
  • Combine the toasted bread, sausage, cooked veggies and fresh parsley in a large bowl. Slowly stir in 1 1/2 cups chicken broth and stir until combined. Add more as needed. You want all the bread to be lightly covered but not drenched. There shouldn't be extra liquid in the bowl. Add salt and pepper to taste.
  • Turn the heat to 350°F. Place in a buttered 9×13" pan. Then bake with foil for 30 minutes. Uncover and bake an additional 15 minutes, or until lightly toasted. Allow to sit 5 minutes before serving. Then serve with a spoon.


To make this recipe easier, you can buy store-bought cornbread.  
Make-ahead: Prepare as directed and instead of baking, cover with foil and place in the refrigerator. When ready to bake, remove stuffing from the refrigerator and let sit on the counter for 20 minutes while the oven preheats. Then bake as directed. You may need to add 5 extra minutes to the cooking time. 
  • Diced apples: You can add 1 apple diced for a sweeter flavor. Mix in just before adding the broth.
  • Dried cranberries: You can also add in 1/2 cup dried cranberries for a sweet kick.


Calories: 273kcal | Carbohydrates: 18g | Protein: 8g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 58mg | Sodium: 590mg | Potassium: 259mg | Fiber: 1g | Sugar: 6g | Vitamin A: 2213IU | Vitamin C: 6mg | Calcium: 60mg | Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Course: Side Dish
Cuisine: American

Did you make this recipe? Don’t forget to give it a star rating below!

Let’s connect

Join our community of over 5 million!

Featured on

  • Taste of Home
  • Martha Stewart
  • Country Living
  • BuzzFeed
  • Yahoo
  • Food Network
  • Today