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4.91 from 11 votes

Cornbread Stuffing with Sausage

Consider your Thanksgiving stuffing handled!! If you're into Cornbread Stuffing with Sausage - this is the perfect recipe for you!
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Side Dish
Cuisine: American
Servings: 6 people
Author: Gaby Dalkin

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.
 
 

Nutrition

Calories: 1006kcal | Carbohydrates: 135g | Protein: 28g | Fat: 40g | Saturated Fat: 16g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 207mg | Sodium: 2150mg | Potassium: 627mg | Fiber: 8g | Sugar: 40g | Vitamin A: 1012IU | Vitamin C: 7mg | Calcium: 552mg | Iron: 7mg