Sausage Cornbread Stuffing
When it comes to Thanksgiving dinner, I am there for the side dishes. Sure, a piece of turkey smothered in gravy is delicious, but for me, it pales in comparison to things like stuffing.. mashed potatoes… creamy, cheesy casseroles… and rolls (I eat so many rolls!). Even if I just take a little bit of everything, I walk away from the table completely and totally stuffed. For the last few years, I’ve been making this sausage, fig and cranberry stuffing, but I’ve been wanting to try a cornbread version since I tried something similar at my Chief Culinary Consultant’s aunt’s house quite a long time ago. After playing around with some different combinations of flavors, I have crowned this one the winner.
This is a rather simple stuffing recipe, and you can use your favorite homemade cornbread and yields a 9×13-inch pan, or use a box mix – whatever you prefer. The cornbread should sit out overnight to dry a bit, then you crumble it and combine it with sausage, sautéed onions, celery and a Granny Smith apple, then season the mixture and throw in some chicken broth to ensure it’s nice and moist.
The result? Only the most fabulous stuffing ever. Seriously. I could have eaten the entire pan in one sitting. If you are looking for something a little bit different than the traditional bread stuffing, look no further. People will do backflips over this.
I’ll trade you my piece of turkey for your stuffing, deal?
One year ago: Cranberry Ice Cream Pie
Two years ago: Perfect Mashed Potatoes
Three years ago: Classic Bread Stuffing Recipe
Sausage Cornbread Stuffing
Ingredients
- 1 recipe cornbread for 9x13-inch pan, baked and left to dry overnight
- 1 pound (453.59 g) breakfast sausage
- 1 medium sweet onion, finely chopped
- 4 stalks celery, finely chopped
- 1 Granny Smith apple, peeled, cored and finely chopped
- 2 teaspoons poultry seasoning
- 1 teaspoon kosher salt
- ½ teaspoon (0.5 teaspoon) freshly ground black pepper
- 2 to 3 cups (473 to 709 ml) chicken broth
- 3 tablespoons unsalted butter, melted
Instructions
- Preheat oven to 375 degrees F. Lightly grease a 9x13-inch baking dish; set aside.
- Crumble the cornbread into a large bow; set aside.
- In a large skillet over medium heat, cook the sausage, breaking it apart as it cooks, until completely browned. Remove the sausage with a slotted spoon to a paper towel-lined plate.
- In the same skillet, add the onion, celery and apple, and cook over medium heat until the onion is translucent and the celery and apple are softened, about 5 to 8 minutes. Remove from the heat.
- Add the sausage and cooked onion mixture to the bowl with the cornbread and stir to combine. Add the poultry seasoning, salt and pepper and stir to thoroughly combine. Add 2 cups of the chicken broth and stir until the mixture is evenly moistened. If it still seems a bit dry, add more broth a little at a time until the mixture appears damp.
- Transfer the stuffing to the prepared baking dish, pressing it into an even layer. Drizzle with the melted butter and bake until the top is golden brown, 35 to 45 minutes. Leftover stuffing can be stored in an airtight container in the refrigerator for 3 to 4 days.
Notes
Did you make this recipe?
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Would love to make this for Thanksgiving, do you think it could be cooked in crockpot?
Hi Kat, I have never tried making stuffing in the crockpot, so I couldn’t say how it might turn out. I’m sorry that’s not more helpful!
I made your cast iron skillet corn bread love it. Is this the quantity for this recipe? Should the crumbles be large like small cubes? Thank you in advance.
Hi Cindy, No, that recipe makes less than what you would need for this.
Can this stuffing be prepared in the bird?
Hi Zoe, I am not sure, we have never made stuffing inside of the bird in our family!
I want to make this ahead of time for thanksgiving, the recipe looks tasty! does it hold up well in the fridge or will it taste better if i make it fresh and serve it? Thanks@
You could assemble it the day before, refrigerate it and then bake it for dinner.
Made this tonight as a trial run for the big day. It was so tasty. A few questions if you have a moment and don’t mind. Do you remove the casing from the sausage? Also is it suppose to appear mushy after adding the broth or do you think I added too much chicken stock? Thanks
I used bulk breakfast sausage, so there was no casing, but if you are using links, then yes, you will want to remove the casing before cooking. The mixture should be very, very moist, but not soppy, if that makes sense.
If I have it in the frig, I use leftover Italian sausage and cut up chicken or turkey necks and giblets that have simmered for a bit in the stock mixture with mushrooms. My Dad would add a egg to it and mix the stuffing together. It is a easy recipe that you can adapt to your own taste. Cornbread stuffing is delicious with any meal. I have even eaten it as my only meal. What great memories.
Sides are absolutely the best part of the meal for me! (and dessert of course). We always have just traditional bread stuffing, but I am dying to try a cornbread version – yours looks delicious!!
YES! I am so excited! I have been searching for a simple, straight-forward cornbread stuffing recipe. I am totally making this. Yay!
OH.MY.GOSH this might be my new favorite food!
My son absolutely loves cornbread. I just printed the recipe, can’t wait to surprise him with this on Thanksgiving!
Yum! Love sausage and cornbread together! Heck I love stuffing! I could eat the whole batch of it!! Great recipe!! :)
Woww.. very new to me.. looks so gorgeous.. Yummy!
I’m exactly the same! As a child I wouldn’t have any meat at all, just all the trimmings!
I can only imagine how good this would taste. The sweetness of the corn bread would go so wonderfully along side your turkey.
The golden colour of this stuff is memorising! Delicious!