A savory, moist stuffing made with crumbled buttermilk cornbread, seasoned sausage, sautéed vegetables, and aromatic herbs—this Sausage Cornbread Stuffing is a rich and comforting side dish perfect for the holidays. Baked until golden brown with a tender inside and crisp edges, I find it strikes the perfect balance between hearty and nostalgic.
Why You’ll Love This Recipe
I love how this stuffing brings bold, classic flavors together without being overly complicated. The cornbread adds a slightly sweet, crumbly texture that complements the rich sausage and fragrant herbs. It’s the kind of dish I always want on my Thanksgiving table, but honestly, I could make it year-round. Whether I prep it ahead or bake it fresh, it never disappoints. It's also easily adaptable for personal tastes or dietary needs.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
8 cups Buttermilk Cornbread, cubed (1 batch)
1 pound mild Italian sausage
6 tablespoons unsalted butter, divided
1 cup diced yellow onion (about 1 medium onion)
1 cup diced celery (about 3 stalks)
2 teaspoons minced garlic
2 cups chicken broth or stock
½ cup whole milk
2 large eggs, beaten
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
½ teaspoon ground thyme
½ teaspoon ground sage
Fresh parsley, for garnish (optional)
Directions
I preheat the oven to 250°F (120°C). Then I cut the cornbread into 1-inch cubes and spread them on an ungreased baking sheet. I bake them until dried and lightly browned—this takes about 1 hour. Once done, I let them cool completely.
I increase the oven temperature to 325°F (160°C).
In a skillet, I cook the sausage until there’s no pink left, then transfer it to a large mixing bowl.
Using the same skillet and sausage drippings, I melt 2 tablespoons of butter and sauté the onion and celery over medium heat for about 5 minutes. Then I add the garlic and cook for another minute. All of this goes into the bowl with the sausage.
I add the dried cornbread cubes to the sausage and veggies and gently toss everything to combine.
In a separate bowl, I whisk together the broth, eggs, milk, salt, pepper, thyme, and sage.
I pour this mixture over the cornbread mix and stir gently to avoid breaking up the cubes too much.
I transfer it all into a greased 9×13-inch baking dish. I dot the top with the remaining 4 tablespoons of butter.
I bake for 40 minutes, or until everything is heated through and the top is golden brown.
Before serving, I like to garnish it with chopped fresh parsley.
Servings and timing
Servings: 8 servings
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 2 hours 20 minutes
Variations
I sometimes swap the Italian sausage for spicy sausage to give it a little kick.
If I want a more herbaceous flavor, I add chopped rosemary or fresh thyme instead of dried.
For a touch of sweetness, I mix in chopped apples or dried cranberries.
To make it vegetarian, I use plant-based sausage and vegetable broth.
I’ve also tried adding sautéed mushrooms for extra umami.
Storage/Reheating
I store any leftovers in an airtight container in the fridge for 3–4 days. It also freezes well—I freeze portions for up to a month. When it’s time to reheat, I warm it in a 350°F (175°C) oven, tented with foil to keep it moist. I skip the microwave because it tends to dry it out unevenly.
FAQs
How far in advance can I make this stuffing?
I usually assemble the stuffing up to 2 days ahead and store it in the fridge unbaked. When I’m ready, I bake it fresh. It’s a big time-saver during holiday prep.
Can I use store-bought cornbread?
Yes, I’ve done it with good results. I just make sure to dry it out properly beforehand so it doesn’t turn mushy.
What’s the best way to dry cornbread if I don’t want to bake it?
I leave the cubed cornbread out at room temperature for 2–3 days. It air-dries nicely and saves oven space if I’m cooking other dishes.
Can I make this gluten-free?
Definitely. I use gluten-free cornbread and check that my sausage and broth are certified gluten-free. It turns out just as delicious.
Why is it important not to drain the sausage fat?
That fat adds depth and richness to the dish. I never drain it—it helps bind everything and enhances the overall flavor.
Conclusion
This Sausage Cornbread Stuffing brings warmth and comfort to every bite. It’s a beautiful blend of savory sausage, sweet cornbread, and aromatic herbs—all baked to golden perfection. Whether I’m making it for a holiday gathering or a cozy weekend dinner, this dish always delivers on taste, texture, and crowd-pleasing appeal.
A savory, moist stuffing made with cornbread, sausage, vegetables, herbs, and baked until golden.
Ingredients
8 cups Buttermilk Cornbread, cubed (1 batch)
1 pound mild Italian sausage
6 tablespoons unsalted butter, divided
1 cup diced yellow onion (about 1 medium onion)
1 cup diced celery (about 3 stalks)
2 teaspoons minced garlic
2 cups chicken broth or stock
½ cup whole milk
2 large eggs, beaten
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
½ teaspoon ground thyme
½ teaspoon ground sage
Fresh parsley, for garnish (optional)
Instructions
Preheat the oven to 250 °F (about 120 °C). Cut the cornbread into 1‑inch cubes and spread in a single layer on an ungreased baking sheet. Bake until dried and light brown, about 1 hour. Let cool.
Raise oven temperature to 325 °F (about 160 °C).
In a medium skillet, cook the Italian sausage until no pink remains. Transfer cooked sausage to a large mixing bowl.
In the same skillet (with the sausage drippings), add 2 tablespoons butter. Add onion and celery and sauté over medium heat until softened, about 5 minutes. Add minced garlic and sauté 1 more minute. Transfer vegetables to the bowl with sausage.
Add the cooled cornbread cubes to the sausage + vegetable mixture. Gently toss to combine.
In a separate bowl, whisk together the chicken broth, beaten eggs, milk, salt, pepper, thyme, and sage.
Pour the broth/egg mixture over the cornbread mixture. Stir gently to combine.
Transfer the stuffing mixture into a greased 9×13‑inch baking dish. Cut the remaining 4 tablespoons of butter into pieces and scatter over the top.
Bake for 40 minutes, or until the stuffing is warmed through and the top is golden brown.
Garnish with fresh parsley, if desired, and serve warm.
Notes
Alternatively, dry cornbread by laying cubes out at room temperature for 2–3 days instead of baking.
Do not drain the fat from the sausage skillet — the grease adds flavor and moisture.
Store baked stuffing in an airtight container in the refrigerator for 3–4 days, or freeze for up to 1 month.
You can assemble the stuffing ahead of time (up to 2 days) and bake later.
If reheating, rewarm in a 350 °F oven (about 175 °C) until heated through, tented with foil to retain moisture.
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