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!
Table of Contents
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.
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.
- 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.
- 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.
- 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.
- 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.”
-Liz
Recipe FAQ’s
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.
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.
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.
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.
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
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Cornbread Stuffing
Ingredients
- 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)
Instructions
- 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.
Notes
- 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.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: American, Christmas, Side Dishes, Thanksgiving
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is also the author of the I Heart Naptime Cookbook. Here you will find easy family-friendly recipes for every occasion.
This looks awesome. Can’t wait to try it.
This is a great crowd pleaser for the holidays, Relle. I’d love to hear if you make it!
This is my new favorite stuffing. Thanks for the recipe.
Glad you got a chance to try this out before Thanksgiving, Wendy. This is definitely a crowd pleaser.
Absolutely delicious 🤤
So glad you loved it, Kay. This is definitely a classic!
Oh my goodness, this is wonderful! The sage definitely makes it.
Sage also has very cleansing properties. This would come in handy after a big Thanksgiving feast. Thanks for sharing, Gen!
This was so delicious – I mixed in an apple like you suggested and it was perfect. Making again!
So glad that worked for you Stef. Thanks for letting me know. This would be a great holiday recipe to add to the feast!
This looks so good. I can’t wait to try it!
I made this stuffing last night to go with our pork chops!! Fabulous!!! We all loved it.