Print

The Best Southern Cornbread Stuffing with Sausage and Sage

A close-up of a golden-brown slice of sausage cornbread stuffing with a crispy top, garnished with thyme.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this traditional cornbread stuffing from scratch for your holiday feast. It is moist, savory, and seasoned with herbs, pairing well with turkey and gravy for the ultimate side dish.

Ingredients

Scale
  • 1 batch prepared cornbread (about 8 cups crumbled)
  • 1 pound bulk savory sausage
  • 1 cup chopped yellow onion
  • 1 cup chopped celery
  • 4 cloves garlic, minced
  • 1 tablespoon fresh sage, chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 1/2 cups chicken broth
  • 2 large eggs, lightly beaten
  • 1/2 cup (1 stick) unsalted butter, melted

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
  2. Crumble the prepared cornbread into large pieces and spread them on a baking sheet. Bake for 10 minutes to dry them slightly. Transfer the dried cornbread to a large bowl.
  3. In a large skillet over medium heat, cook the sausage, breaking it apart, until it is fully browned. Drain off any excess grease.
  4. Add the chopped onion and celery to the skillet with the sausage. Cook until the vegetables soften, about 5 to 7 minutes.
  5. Stir in the minced garlic, sage, and thyme. Cook for 1 minute until fragrant.
  6. Add the sausage and vegetable mixture to the bowl with the crumbled cornbread. Toss gently to combine.
  7. In a separate bowl, whisk together the chicken broth, eggs, salt, and pepper. Pour this liquid mixture over the cornbread mixture. Toss until everything is evenly moistened.
  8. Transfer the stuffing mixture to the prepared baking dish. Drizzle the melted butter evenly over the top.
  9. Bake for 35 to 45 minutes, or until the top is golden brown and the center is set.
  10. Let the stuffing rest for 10 minutes before serving.

Notes

  • For a crispier top, you can bake the stuffing uncovered.
  • If you want a vegetarian stuffing option, omit the sausage and increase the broth by 1/2 cup, adding 1 cup of sautéed mushrooms for depth.
  • This recipe works well for make ahead stuffing; cover and refrigerate for up to 24 hours before baking. Add 10 minutes to the baking time if baking directly from the refrigerator.

Nutrition

Find it online: https://cookingzenith.com/best-southern-cornbread-stuffing-recipe/