Sausage & Cornbread Stuffing Recipe
This Sausage & Cornbread Stuffing is the perfect mix of savory sausage, fluffy cornbread, and fresh herbs. With a golden, crispy top and a rich, flavorful interior, this dish is a must-have for Thanksgiving or any holiday feast. Easy to make ahead and perfect for pairing with turkey or ham.
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.