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Best Easy Cornbread Sausage Stuffing Recipe

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This cornbread sausage stuffing is a savory, rich, and crowd-pleasing side dish that comes together in about 45 minutes. It features crumbled cornbread, breakfast sausage, fresh sage, and simple pantry staples, making it perfect for holidays, potlucks, or any comforting meal.

Ingredients

Scale
  • 1 batch of cornbread, crumbled (about 6 cups)
  • 1 pound breakfast sausage
  • 1 large yellow onion, diced
  • 3 stalks celery, diced
  • 4 cloves garlic, minced
  • 3 tablespoons fresh sage, chopped
  • 1 ½ cups chicken broth, low-sodium
  • 2 large eggs, beaten
  • 4 tablespoons unsalted butter, melted
  • Salt and black pepper to taste
  • Optional: ¼ cup fresh parsley, chopped

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
  2. Brown the sausage in a large skillet over medium-high heat, breaking it up with a wooden spoon, for 6-8 minutes until cooked through. Transfer sausage to a plate with a slotted spoon, leaving the rendered fat in the pan.
  3. Reduce heat to medium. Add diced onion and celery to the same pan and cook for about 5 minutes until onion is translucent and celery softens. Add minced garlic and cook for 1 minute until fragrant.
  4. In a large mixing bowl, combine crumbled cornbread, cooked sausage, and sautéed vegetables. Toss gently to distribute evenly.
  5. Sprinkle chopped sage over the mixture and stir to combine.
  6. In a small bowl, whisk together beaten eggs, chicken broth, and melted butter. Pour slowly over the cornbread mixture and fold gently until evenly moistened. Season with salt and pepper to taste.
  7. Transfer the mixture to the prepared baking dish and spread evenly, pressing down gently without packing too tight.
  8. Bake uncovered for 30-35 minutes until the top is golden brown and slightly crispy. For extra crispiness, broil for the last 2 minutes, watching closely.
  9. Let the stuffing rest for 5-10 minutes before serving. Garnish with fresh parsley if desired.

Notes

For best texture, use stale cornbread (day-old or dried in the oven). Do not overmix to avoid a pasty texture. The sausage fat adds flavor, so do not drain it. You can assemble the dish the night before and refrigerate; add 10 minutes to baking time. For a vegetarian version, omit sausage and use mushrooms and vegetable broth.

Nutrition

Keywords: cornbread stuffing, sausage stuffing, easy stuffing recipe, Thanksgiving side dish, cornbread sausage stuffing

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