Cornbread Stuffing with Sausage

Rating:

Total Time:

1 hour 10 minutes

Difficulty:

Easy

A few days 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!

Cornbread Stuffing with Sausage from www.whatsgabycooking.com (@whatsgabycookin)

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!!

A few FAQ’s when it comes to Cornbread Stuffing with Sausage:

Do you always add eggs to your Cornbread Stuffing: YES! It very important as this binds everything together.

Does the cornbread need to be stale before making this 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: you sure can! Just another way to bind everything together though.

Cornbread Stuffing with Sausage

Gaby
Consider your Thanksgiving stuffing handled!! If you're into Cornbread Stuffing with Sausage – this is the perfect recipe for you!
5 from 1 vote
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Side Dish
Cuisine American
Servings 6 people

Ingredients
  

  • 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

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.

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18 comments

  1. Catherine McCord

    My mother would love you to pieces for this cornbread stuffing. We have to make 2 kinds every year to satisfy the crowd!

  2. Karen @ HonestlyYUM

    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!

  3. Jenny Flake

    Cornbread stuffing is my absolute favorite! Mmmm! Bring on Thanksgiving 🙂

  4. Courtney

    Can’t wait to make this! Do you think I could make it (or parts of it) ahead of time?

    • Gaby

      you could prep the sausage and veggies ahead of time and then mix everything together before baking!

  5. LF

    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!!!

  6. Danita

    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.