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!
Table of Contents
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’ve got a handful of other stuffings 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!!
- 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.
How to Make Cornbread Stuffing with Sausage
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
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. Drain the excess fat and spoon the sausage mixture into a large bowl.
To the same bowl add the toasted cornbread, herbs and salt and pepper. Gently mix everything together until just incorporated. Add the chicken broth and egg: mix just until blended. And then stir in shredded cheese.
Spoon the Cornbread Stuffing mixture into a lightly greased 2-quart casserole or soufflé dish. Cover with foil and bake for 35 minutes or until thoroughly heated. Uncover and bake for an additional 10 minutes to brown the top.
Variations and 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.
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.
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
Tools used to make this
What you’ll need:
Cornbread Stuffing with Sausage
- 6 cups cubed cornbread (I used a store-bought mix)
- 1/2 lb sausage
- 2 cups chopped celery
- 1 cup finely chopped onion
- 1/4 cup chopped parsley
- 3 tablespoons chopped sage
- 3 tablespoons chopped oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper
- 1 cup chicken broth
- 1 egg, lightly beaten
- 1 cup shredded monterey jack cheese
- 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.
Delicious! Love the addition of mushroom 🙂
My mother would love you to pieces for this cornbread stuffing. We have to make 2 kinds every year to satisfy the crowd!
Which store bought cornbread mix do you use? Would love this shortcut but I find most box mixes too sweet?
I’m a marie calendar’s kinda gal
Ah! I have yet to make corn bread stuffing. Every year I just default to traditional bread but I may have to try it this year. Looks amazing!
Yum! Looks delicious! 🙂
Cornbread stuffing is my absolute favorite! Mmmm! Bring on Thanksgiving 🙂
How much cornbread is needed for 6 cups?
What sort of sausage?
I used Jimmy Dean Pork Sausage roll
Do you have a favorite brand cornbread mix you like to use ?
Marie Calendars is legit
Can’t wait to make this! Do you think I could make it (or parts of it) ahead of time?
you could prep the sausage and veggies ahead of time and then mix everything together before baking!
What’s a good non-pork sub for the sausage?
Looks delicious! Can’t wait to try. I will be transporting it so should I bake before then reheat or refrigerate the day of then bake when I get there? Thanks!!!
I would bake once you arrive
This is a great recipe! Using it for the big day!
What happen to the original cornbread dressing recipe with leeks and mushrooms? This is the one that comes up on google search and your page search, but it’s a different recipe.
Can you sub cornbread for italian bread?
Can the sausage and cheese be omitted? Can this recipe be used to stuff the turkey?
yes and yes
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
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?