If you’re torn between classic herb stuffing and something with a little more flair, this Sausage & Cornbread Stuffing is your answer. It’s rich, savory, and slightly sweet, with crispy edges that’ll make you want to hoard the corners of the dish. This isn’t your average stuffing sausage mix—it’s a game changer.
This sausage stuffing recipe combines crumbled sausage, golden cornbread cubes, and fresh herbs, creating a perfect balance of flavors. Whether you’re looking for a low carb stuffing alternative or something to jazz up your Thanksgiving menu, this dish has you covered. Bonus? It pairs beautifully with turkey, ham, or even as a standalone dish for stuffing fanatics.
What Makes This Sausage Cornbread Stuffing Special?
Most stuffing recipes stick to the basics—bread, broth, herbs—but this sausage cornbread stuffing takes things up a notch. The mix of tender cornbread, crispy sausage bits, and aromatic sage makes it unforgettable. Plus, it’s hearty enough to be the star of the table, not just a sidekick to turkey.
A fun fact? People argue about whether it’s called stuffing or dressing. If you’re from the South, you might say “dressing” because it’s baked in a dish, not inside the bird. But hey, call it what you want—just make sure you grab seconds before it’s gone.
Ingredients for the Best Sausage & Cornbread Stuffing
This sausage stuffing recipe comes together with just a handful of key ingredients:
- Cornbread – Use homemade, store-bought, or a mix. Just make sure it’s a day old for the best texture.
- Sausage – Pork sausage brings the most flavor, but turkey or chicken sausage works too.
- Vegetables – Celery and onions add classic stuffing flavor and a bit of crunch.
- Fresh Herbs – Sage, parsley, and oregano make everything taste like Thanksgiving.
- Chicken Broth – Keeps the stuffing from drying out and adds extra depth.
- Egg & Cheese – Monterey Jack cheese adds creaminess, and the egg binds it all together.
Looking for another comforting dish to try? This Chicken and Sausage Gumbo is a perfect addition to your fall menu.
How to Make Sausage Cornbread Stuffing
Step 1: Toast the Cornbread
Start by cutting your cornbread into cubes and spreading them out on a baking sheet. Toast at 400°F for 10 minutes until golden brown. This step is key—nobody wants soggy stuffing. Once toasted, set them aside and lower your oven to 325°F.
Step 2: Cook the Sausage and Veggies
In a large skillet, cook the sausage over medium heat, breaking it up with a spatula as it browns. After about 8 minutes, add the celery and onions. Cook until softened, about 5 more minutes. Your kitchen will smell incredible at this point.
Step 3: Mix Everything Together
Drain any excess grease and transfer the sausage mixture to a large bowl. Add the toasted cornbread cubes, fresh herbs, salt, and pepper. Mix lightly so you don’t break up the cornbread too much.
Step 4: Add the Broth, Egg, and Cheese
Pour the chicken broth over the mixture, then stir in the egg and shredded Monterey Jack cheese. This combo gives the stuffing a slightly custardy texture while still keeping it hearty and rich.
Step 5: Bake Until Golden
Spoon the mixture into a greased casserole dish. Cover with foil and bake at 325°F for 35 minutes. Then, uncover and bake for another 10 minutes to get that golden, crispy top. Serve hot and watch it disappear.
Can You Make Low Carb or Keto Stuffing?
Yes! Traditional cornbread isn’t exactly keto-friendly, but you can make a low carb stuffing by swapping out regular cornbread for a keto-friendly almond flour cornbread. Combine it with sausage, eggs, and cheese, and you’ll have a delicious keto stuffing that won’t make you miss the carbs.
For another cozy, comforting meal, check out this Sausage Tortellini Soup—it’s just as satisfying as this stuffing!
How to Store and Reheat Sausage Stuffing
Refrigerating Leftovers:
Let your stuffing cool completely, then store it in an airtight container in the fridge for up to 4 days.
Freezing:
Once cooled, portion the stuffing into freezer-safe containers. Freeze for up to 3 months. To reheat, bake at 350°F until warmed through.
Best Reheating Method:
If you want that crispy texture back, pop it in the oven at 375°F for 10-15 minutes instead of using the microwave.
Tips for the Best Sausage & Cornbread Stuffing
- Use Day-Old Cornbread – Fresh cornbread is too soft; dry cornbread holds up better.
- Go Heavy on Herbs – Fresh sage, parsley, and oregano bring out the best flavors.
- Toast, Don’t Skip – Toasting cornbread is a must for the best texture.
- Spice it Up – Add red pepper flakes or chopped jalapeños for a kick.
- Make it Ahead – You can prep everything the night before and bake fresh.
For more comfort food inspiration, check out this Creamy Sausage Rigatoni—because you can never have too much sausage!
FAQ: Common Questions About Sausage Cornbread Stuffing
Can I make this stuffing without sausage?
Absolutely! Just leave out the sausage and add extra mushrooms or nuts for texture.
What type of cornbread works best?
A slightly sweet cornbread balances the savory sausage, but any variety works.
Can I make this ahead of time?
Yes! Prep and assemble everything, then bake right before serving.
How do I keep my stuffing from drying out?
Make sure to use enough broth, and don’t overbake. Covering it for most of the bake time helps too.
More Stuffing & Holiday Recipe Ideas
- Stuffed Pasta Shells with Ground Beef – Another comforting, baked classic.
- Herb Roasted Turkey – The perfect main dish to pair with stuffing.
- Homemade Cranberry Sauce – A tangy side to balance the rich flavors.
- Sweet Potato Casserole – Another holiday favorite that pairs well with stuffing.
Sausage & Cornbread Stuffing Recipe
Ingredients
- 6 cups cornbread cubed and toasted
- 1 pound sausage pork, turkey, or chicken
- 1 cup celery chopped
- 1 cup onion chopped
- One fourth cup fresh parsley chopped
- One tablespoon fresh sage chopped
- One teaspoon oregano
- One half teaspoon salt
- One half teaspoon black pepper
- One and a half cups chicken broth
- One large egg beaten
- One cup Monterey Jack cheese shredded
Instructions
- Preheat oven to 400 degrees Fahrenheit. Spread cubed cornbread on a baking sheet and toast for 10 minutes until golden brown. Reduce oven heat to 325 degrees Fahrenheit.
- In a large skillet, cook sausage over medium heat, breaking it up as it browns. Add celery and onions and cook for five to eight minutes until softened.
- Drain excess fat and transfer the sausage mixture to a large bowl. Add toasted cornbread, parsley, sage, oregano, salt, and pepper. Mix gently.
- Pour chicken broth over the mixture, then stir in the beaten egg and shredded cheese. Mix lightly until just combined.
- Spoon into a greased two-quart casserole dish. Cover with foil and bake for 35 minutes at 325 degrees Fahrenheit. Remove foil and bake for 10 minutes until golden.
- Serve warm and enjoy.
Notes
- Use day-old cornbread for the best texture.
- For a low carb stuffing, swap cornbread with keto-friendly almond flour cornbread.
- Add a spicy kick with chopped jalapeños or red pepper flakes.
- Make ahead by assembling the stuffing a day before and baking fresh before serving.
- Store leftovers in the fridge for up to four days or freeze for up to three months.
This Stuffing is a Must-Try!
If you’ve never had Sausage & Cornbread Stuffing, now’s the time to give it a go. The combination of crispy edges, fluffy cornbread, and savory sausage makes it a winner. Whether you’re making it for Thanksgiving, Christmas, or just because, this sausage stuffing recipe will become a new tradition.
Try it out, and let me know—do you call it stuffing or dressing? Either way, it’s delicious!
