A few weeks ago I asked on social if you'd rather have Cornbread Stuffing or Sourdough Stuffing on the big day! The results were right smack down the middle, so I decided to whip up an amazing Cornbread Stuffing recipe for you! If you want a little change from the classic herb stuffing this Thanksgiving, give this one a try!!
Table of Contents
Why I Love This Recipe
Here's the deal - call it what you will, it's stuffing to some, dressing to others, but the bottom line is recipe is freaking delicious. If you're in the cornbread camp when it comes to this infamous side dish for Thanksgiving, you will not be disappointed. And for everyone who's been asking if they can add sausage to my other stuffing recipes - you sure can! Or you can just make this!! I also have a wonderful mushroom stuffing and handful of other stuffing recipes over in the Thanksgiving index - but for all your cornbread lovers out there - this one is delish!
And before anyone asks - I buy my cornbread either pre-made from the store or I use a store-bought mix! I'm not above a little bit of help from the market before the big feast!! Cornbread Stuffing with Sausage for EVERYONE!! Side note- if you always have a loaf of cornbread on the Thanksgiving table and want to change it up, both this and this Corn Soufflé are great options.
Ingredients & Substitutions
Substitutions
Sausage - You can use pork, chicken or turkey sausage here just make sure to buy the uncooked sausages from the meat counter. If you'd to make this recipe vegetarian feel free to omit the sausage all together.
Cheese - Can be omitted but it does help bind everything together.
Ingredients
- Cornbread - my favorite is Marie Callender's Corn Bread store-bought mix
- Sausage - I used Jimmy Dean Pork Sausage Roll but you can also use chicken or turkey sausage
- Vegetables - celery and onions make the sausage mixture really shine
- Herbs - I use a mix of parsley, sage, and oregano to help keep things bright and fresh
- Salt and Pepper - goes without saying
- Chicken Broth - helps keep the stuffing from drying out while baking and adds even more flavor
- Monterey Jack Cheese + Egg - the cheese and egg mixture gives this almost a custard like finish that makes it creamy while still maintaining the cornbread!! It’s perfect and helps bind everything together.
*For a full list of ingredients and instructions please see recipe card below.
How to Make Cornbread Stuffing with Sausage
Step 1: Start by toasting the cornbread. Spread the cubed cornbread evenly on a sheet pan and bake at 400°F for 10 minutes until golden brown. Remove and reduce oven heat to 325°F.
Step 2: Next, cook sausage, celery and onion in a large skillet over medium high heat for 8-10 minutes or until sausage is thoroughly cooked, stirring frequently.
Step 3: Drain the excess fat and spoon the sausage mixture into a large bowl.
Step 4: Add cornbread, herbs and seasoning; mix lightly.
Step 5: Add broth and egg; mix just until blended. Stir in shredded cheese.
Step 6: Spoon into lightly greased 2-quart casserole or soufflé dish; cover and bake for 45 minutes or until thoroughly heated, uncovering after 35 minutes to brown the top. Serve as needed.
How to Store Cornbread Stuffing
You can store this stuffing in the fridge once its cool. Transfer to a container, or cover the dish tightly with foil. When its time to eat, pop it back in the oven or microwave until its warmed throughout.
How to Freeze Cornbread Stuffing
You can also freeze this stuffing. Once you're done baking it, let it cool, and then transfer it into smaller glass containers and freeze. Just warm it up in a toaster oven, in the oven or in the microwave until it's warmed throughout.
Tips & Tricks
You can prep the sausage and veggies ahead of time and then mix everything together before baking!
If you're transporting your cornbread stuffing. I would prep everything ahead of time and then bake it once you arrive.
FAQs
Do you always add eggs to your Cornbread Stuffing?
I prefer stuffing with eggs for many reasons. First, it acts as a binder. Two, it doesn’t fall apart when you serve it. Three, it feels a little bit more filling and custardy!
Does the cornbread need to be stale before making stuffing?
No need. That's why I toast it for a few minutes to dry it out. You can skip the toasting step if you cube it up a few days ahead of time and let it dry out naturally.
Can you omit the cheese?
Sure can! Just another way to bind everything together though.
What is the difference between cornbread stuffing and cornbread dressing?
Technically, stuffing is typically cooked inside the turkey whereas dressing is cooked outside of the bird, though it can vary across different regions.
Can you freeze Thanksgiving stuffing?
You sure can! Once you’re done baking it, let it cool, and then transfer it into smaller glass containers and freeze. When it’s time to eat it, just warm it up in a toaster oven, in the oven or in the microwave until it’s warmed throughout.
More delicious stuffing recipes
Thinking of putting this on your Thanksgiving menu?
Check out the full What’s Gaby Cooking menu here along with the master prep schedule to keep things organized and on track! And if you need more Thanksgiving Ideas check out this roundup of 80+ Thanksgiving Recipes and Ideas.
Pairs Well With
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today
Cornbread Stuffing with Sausage
Equipment
Ingredients
- 6 cups cubed cornbread (I used a store-bought mix)
- ½ lb sausage
- 2 cups chopped celery
- 1 cup finely chopped onion
- ¼ cup chopped parsley
- 3 tablespoons chopped sage
- 3 tablespoons chopped oregano
- ½ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
- 1 cup chicken broth
- 1 egg, lightly beaten
- 1 cup shredded monterey jack cheese
Instructions
- To toast cornbread, bake at 400°F for 10 minutes until golden brown. Remove and reduce oven heat to 325°F
- Cook sausage, celery and onion in a large skillet over medium high heat for 8-10 minutes or until sausage is thoroughly cooked, stirring frequently; drain excess fat. Spoon into a large bowl.
- Add cornbread, herbs and seasoning; mix lightly. Add broth and egg; mix just until blended. Stir in shredded cheese.
- Spoon into lightly greased 2-quart casserole or soufflé dish; cover and bake for 45 minutes or until thoroughly heated, uncovering after 35 minutes to brown the top. Serve as needed.
Notes
- I buy my cornbread either pre-made from the store or I use a store-bought mix! I’m not above a little bit of help from the market before the big feast!! Cornbread Stuffing with Sausage for EVERYONE!!
- You can skip the toasting step if you cube the cornbread up a few days ahead of time and let it dry out naturally.
This is to die for. I’m in Australia with an American partner, and this was the rave during Thanksgiving. On repeat for Christmas due to popular demand. I’m also coeliac so made my own GF cornbread. Just delightful and entrenched in the culinary repertoire.
I made this receipt for Thanksgiving and it was a huge hit. Even my husband and I who are not traditionally stuffing fans loved this recipe. I may make it again soon just to have for a dinner dish it was that good.
What kind of sausage works best for this stuffing? And has anyone made it without the sausage?
I've made it without - still delish! and any kind of sausage would be delish - just remove the casing
This receipe is fire. I've made it the last two years and will be making it again for Thanksgiving 2023 this week. The only thing I've changed is make the bread a mix of cornbread and artisan bread - both toasted just as the recipe indicates. Already salivating about all the sides!
If you make it again sometime, any chance you could take note of the weights to items that are chopped (cornbread, celery, onions) in place of cup size? that would be SUPER helpful! 🙂
Just wanted to comment on the Marie Callender’s Original Corn Bread mix. I made the bread following the (easy) recipe and ended up throwing it away! It had an awful chemical aftertaste! No way was I going to chance ruining my stuffing with such weird tasting bread! I’ve used Zatarain corn bread mix previously and was very pleased—the flavor was awesome. It is hard to find locally but I like it so much I broke down and ordered on Amazon.
I'm cooking for 12 people. I am using dry, bottled chopped parsley, sage, and oregano. I hope this will be ok and work. What would the measurements be when using the bottled herbs instead of fresh?
Thanks,
Mike
My dad is my biggest critic. Every year, disappointing stuffing. This year, only praise!!! Thank you gaby, this was a hit in our house.
OMG MADE MY YEAR