Cornbread & Sausage Stuffing

Your New Holiday Star: Cornbread & Sausage Stuffing

Hey there, friends! Chef Emily here, waving at you from my flour-dusted kitchen. Is there any smell more deeply, wonderfully nostalgic than the aroma of stuffing baking in the oven? It’s the scent of celebration, of gathered loved ones, and of pure, unadulterated comfort. If you’ve ever found yourself piling your plate high with that herby, savory, perfectly textured side dish, dreaming about it for days after the holiday feast, then you and I are kindred spirits. Today, we’re not just making any stuffing. We’re creating the undisputed star of the holiday table: my incredibly rich, flavor-packed Cornbread & Sausage Stuffing.

This isn’t a shy, background-player kind of recipe. This is a stuffing that confidently announces its presence with every golden, crispy-on-top, moist-in-the-middle bite. We’re using a double batch of crumbled cornbread for a beautiful sweetness that plays so nicely with the savory sausage and aromatic herbs. It’s designed to feed a hungry crowd (because leftovers are the best part, right?), and I’ve woven in a few of my favorite chef secrets to take it from great to absolutely legendary. So, tie on your favorite apron—the one with the stains that tell a thousand cooking stories—and let’s make a dish that will have everyone asking for your recipe.

A Stuffing Story: Grandma’s Wooden Spoon

My love affair with stuffing started not in culinary school, but in my grandma’s warm, tiny kitchen. Every Thanksgiving, she’d hand me her worn-out wooden spoon and a massive yellow bowl. My job was to mix. While she expertly browned the sausage and sautéed the holy trinity of onions, celery, and herbs, I’d watch, mesmerized. Then, the best part: she’d pour everything into that big bowl with torn bread and broth, and I’d get to dive in with both hands, mixing and squishing until it was just right. She’d always say, “Emily, you have to feel it to know. It shouldn’t be soupy, just happy.”

That simple, hands-on lesson stuck with me. It was my first real understanding that cooking is about feel, not just formulas. This cornbread sausage stuffing is my homage to her. It’s built on her foundation of love and intuition but kicked up a notch with the cornbread twist I developed later. Every time I make it, I’m right back in that kitchen, standing on a stool, covered in bread crumbs, and feeling like the most important chef in the world. That’s the magic I want to share with you.

Gathering Your Cast of Characters

Here’s everything you’ll need to bring this masterpiece to life. Don’t be intimidated by the list—a lot of this is probably already in your pantry! I’ve included my chef notes and easy swaps to make this recipe work for you.

• 2 lbs ground pork sausage – This is our flavor powerhouse! I prefer a mild breakfast sausage for its sage and pepper notes, but a spicy Italian sausage would be a fantastic twist for those who like a kick.
• 4 cups diced celery & 4 large onions, chopped – This dynamic duo is the aromatic base, the “sofrito” that builds a deep flavor foundation. No skipping this step!
• 10 cups crumbled cornbread – The star! Use your favorite homemade recipe or a good-quality store-bought cornbread. Stale, day-old cornbread works best as it soaks up the broth without getting mushy.
• 10 cups seasoned bread crumbs – This adds structure and helps balance the moisture. Plain bread crumbs work too; just add an extra pinch of salt and dried herbs like oregano or basil.
• 5 ½ cups chicken broth – The binder. I recommend using a low-sodium broth so you can control the salt level, especially since the sausage and bread crumbs add their own.
• 3 tsp poultry seasoning & 2 tsp dried sage, crushed – The soul of the stuffing! Rubbing the dried sage between your palms before adding it wakes up its oils and maximizes its fragrance.
• Flavor Boosters:
  • 1 tsp black pepper & ½ tsp red pepper flakes – The pepper flakes are optional but highly recommended for a subtle, warm hum in the background.
  • 2 tbsp fresh parsley & 1 tbsp fresh thyme – Using fresh herbs here makes a world of difference, adding a bright, almost floral note that cuts through the richness.
  • 4 tbsp unsalted butter – Because butter makes everything better. Dotting it on top before baking creates an irresistibly golden, buttery crust.

Let’s Get Building: Step-by-Step Instructions

Okay, team! Let’s do this. Read through once, then let your senses guide you. Remember, cooking is a dance, not a march!

1. Preheat and Prep: Fire up your oven to 350°F (175°C). Take your largest baking dish—I’m talking a 9×13 inch and then some, or two medium dishes—and give it a generous greasing with butter or non-stick spray. This ensures easy serving and even easier cleanup later!
2. Brown the Sausage: In a large skillet over medium heat, cook the sausage. Break it up with your spoon as it cooks until it’s beautifully browned and no pink remains. Chef’s Hack: Don’t drain all the drippings! That rendered fat is liquid gold, packed with flavor. We’ll use it for the next step. Remove the sausage and set it aside.
3. Sauté the Aromatics: In that same glorious skillet with the sausage drippings, add your celery and onions. If there isn’t enough fat, add a tablespoon of butter. Sauté them for 8-10 minutes, until they’ve softened and the onions become translucent. You’re not looking for color here, just tenderness. This step is crucial for building a sweet, savory base and getting rid of any raw onion bite.
4. The Big Mix: In the largest bowl you own (I sometimes use my stockpot!), combine the crumbled cornbread, seasoned bread crumbs, cooked sausage, and your softened celery and onions. Sprinkle in all those wonderful herbs and seasonings—poultry seasoning, sage, black pepper, red pepper flakes, parsley, and thyme. Now, use your hands or a large spoon to gently toss everything together. You want an even distribution of all the good stuff!
5. Moisten the Mix: Here’s where channeling my grandma comes in. Gradually pour the chicken broth over the mixture, gently folding it in. Stop before it looks soupy! You want every bit of bread to be moistened, but the mixture should still hold its shape when pressed. Depending on your bread, you may not need all the broth, or you might need a splash more. Feel it!
6. Bake to Perfection: Spread the stuffing evenly into your prepared baking dish(es). Now, take those tablespoons of butter and dot them all over the top. This is the secret to that incredible, crispy, golden-brown crust. Bake uncovered for 40-45 minutes, until the top is crisp and golden and the edges are bubbling slightly.

How to Serve This Masterpiece

Presentation is part of the fun! Let’s make this beauty look as good as it tastes. For a family-style feast, I bring the entire baking dish straight to the table—that rustic, just-out-of-the-oven look is part of the charm. Use a large serving spoon to scoop out hearty portions.

For individual plates, use an ice cream scoop to create a perfect, round quenelle of stuffing next to the turkey and mashed potatoes. Garnish is key! A final flourish of freshly chopped parsley or thyme leaves adds a pop of color and freshness. And please, never forget the gravy. A generous pour of rich turkey gravy over the top is non-negotiable in my book. It’s the ultimate comfort food embrace.

Make It Your Own: Delicious Variations

This recipe is a fantastic canvas for your creativity. Here are a few of my favorite twists:

• Apple & Cranberry Twist: Add 1 ½ cups of diced sweet apples (like Honeycrisp) and 1 cup of dried cranberries to the mix with the aromatics. The sweet and tart notes are incredible with the sausage.
• Mushroom Lover’s Dream: Sauté 2 cups of chopped cremini or wild mushrooms along with the celery and onions. They add a deep, earthy, umami flavor that is just divine.
• Spicy Andouille Swap: Replace the pork sausage with spicy Andouille sausage for a Cajun-inspired kick. It’s a total flavor explosion!
• Gluten-Free Friendly: Easily adapt this! Use your favorite gluten-free cornbread recipe and gluten-free bread crumbs. Just ensure your chicken broth and sausage are also certified gluten-free.
• Vegetarian Delight: Omit the sausage. Use vegetable broth and sauté the veggies in butter. For protein and texture, add 1-2 cups of cooked wild rice or lentils and a handful of toasted pecans or walnuts.

Chef Emily’s Notebook Scribbles

This recipe has evolved so much over the years! My first attempt in my tiny first apartment involved tragically burnt cornbread and far too much sage—my roommates were very polite about it. The biggest lesson? Don’t over-mix after adding the broth! You want a light hand to maintain some texture and avoid a pasty consistency. Also, if you’re making this ahead (you smart cookie!), you can assemble the entire dish, cover it, and refrigerate it overnight. Just let it sit on the counter for 20-30 minutes before baking, and you may need to add 5-10 minutes to the baking time since it’s going in cold.

Your Stuffing Questions, Answered!

Q: My stuffing came out dry. What happened?
A: Ah, a common hiccup! The bread likely absorbed more broth than expected. Next time, have an extra half-cup of warm broth handy and add it gradually until the mix feels moist. Before baking, you can also drizzle a little more broth over the top.

Q: Can I stuff this inside the turkey?
A> While the classic method, I don’t recommend it for this particular recipe. The cornbread can become too mushy, and it significantly increases the turkey’s cooking time, potentially leading to dry breast meat. Baking it separately in a dish gives you control over the texture and ensures everything is cooked safely and perfectly.

Q: How far in advance can I make the cornbread?
A> Perfectly! Bake your cornbread 1-2 days ahead. Let it cool completely, then crumble it and leave it uncovered on a sheet tray overnight. This will stale it perfectly for optimal broth absorption.

Q: The top is browning too quickly! Help!
A> No worries! If the top is getting dark brown before the inside is hot, simply lay a piece of aluminum foil loosely over the top for the remainder of the baking time.

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Nutritional Information*

*Please note: This is an estimate per serving based on the ingredients listed. Values can vary based on specific brands and ingredient choices.

Per Serving (1/24th of recipe): Calories: ~290 | Total Fat: 15g | Saturated Fat: 6g | Cholesterol: 35mg | Sodium: 650mg | Total Carbohydrates: 29g | Dietary Fiber: 2g | Sugars: 5g | Protein: 10g

This stuffing is a hearty side dish meant to be enjoyed as part of a celebratory meal. It provides energy from carbohydrates and a satisfying richness from fats and protein. To lighten it up slightly, you can use a turkey sausage and low-sodium chicken broth.

Final Thoughts from My Kitchen to Yours

Well, my friend, there you have it—my heart and soul in a baking dish. This Cornbread & Sausage Stuffing is more than a recipe; it’s an invitation to create your own kitchen memories. It’s about the joy of mixing, the anticipation as the incredible smell fills your home, and the shared smiles around the table when everyone takes that first bite.

I hope this recipe becomes a new tradition for you, a dish that your family and friends request year after year. Don’t forget to tag me @TastyChow on Instagram if you make it—I love seeing your creations! Now, go forth, cook with confidence, and make something delicious.

With a full heart and a hungry belly,
Chef Emily