Let’s be honest—at most Thanksgiving tables, turkey gets the spotlight but stuffing gets the love. And not just any stuffing, but this sausage cornbread stuffing that somehow manages to be both comfortingly familiar and excitingly different at the same time. It’s the side dish that has people casually positioning their plates closer to the stuffing bowl, hoping nobody notices when they go back for thirds. (We notice. We’re doing the same thing.)
Why This Recipe is Awesome
This sausage cornbread stuffing isn’t just another holiday side—it’s the perfect marriage of Southern comfort and Thanksgiving tradition. The cornbread brings a subtle sweetness and beautiful texture that regular bread stuffing can only dream about, while the sausage adds that savory, umami-rich foundation that makes each bite absolutely irresistible.
The magic happens in the contrast of textures. You get that perfect balance of crispy edges and a tender, moist interior that soaks up all the flavors from the herbs, sausage, and vegetables. It’s like each spoonful tells a different delicious story.
What’s especially great about this recipe is its adaptability. Need a gluten-free stuffing option? Cornbread has your back. Want to make a keto-friendly version? We’ve got substitution ideas. Feeding both stuffing traditionalists and adventurous eaters? This recipe bridges that gap beautifully, giving everyone something to love.
Plus, it can be prepped ahead, which is basically a requirement for holiday cooking sanity. Make it the day before, and you’ll have one less thing to worry about when the kitchen turns into command central on Thanksgiving Day.
Sausage Cornbread Stuffing
Ingredients
For the Cornbread
- 2 cups cornmeal
- 1 cup all-purpose flour or gluten-free flour blend
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/4 cup sugar optional, for sweeter cornbread
- 2 large eggs
- 1 1/2 cups buttermilk
- 1/3 cup vegetable oil
For the Stuffing
- 1 batch cornbread cut into 1-inch cubes (about 8 cups)
- 1 pound pork breakfast sausage regular or sage-flavored
- 1 large onion diced
- 3 celery stalks diced
- 1 red bell pepper diced (optional)
- 3 cloves garlic minced
- 2 tablespoons fresh sage chopped (or 2 teaspoons dried)
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried
- 1 tablespoon fresh rosemary chopped (or 1 teaspoon dried)
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon black pepper
- 2 1/2 cups chicken broth divided
- 2 large eggs beaten
- 4 tablespoons butter melted
- 1/4 cup fresh parsley chopped
- Salt to taste depending on your broth’s saltiness
Instructions
For the Cornbread (Make 1-2 Days Ahead)
- Preheat oven to 400°F (200°C). Grease a 9×9 inch baking pan.
- In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar (if using).
- In a separate bowl, beat the eggs, then add the buttermilk and oil, mixing well.
- Pour the wet ingredients into the dry ingredients and stir just until combined. Don't overmix.
- Transfer batter to the prepared pan and bake for 20-25 minutes until golden and a toothpick inserted in the center comes out clean.
- Cool completely, then cut into 1-inch cubes. Let the cubes sit out uncovered overnight to dry out, or spread them on a baking sheet and bake at 300°F for 10-15 minutes to speed up the process.
For the Stuffing
- Preheat oven to 350°F (175°C). Butter a 9×13 inch baking dish.
- In a large skillet over medium heat, brown the sausage, breaking it into smaller pieces as it cooks, about 5-7 minutes.
- Add the onion, celery, and bell pepper (if using) to the skillet with the sausage. Cook until the vegetables are softened, about 5 minutes.
- Stir in the garlic, sage, thyme, rosemary, marjoram, and black pepper. Cook for another minute until fragrant.
- Pour in 1/2 cup of the chicken broth, stirring to scrape up any browned bits from the bottom of the skillet. Remove from heat and let cool slightly.
- In a very large bowl, combine the dried cornbread cubes and the sausage mixture. Toss gently to combine.
- In a separate bowl, whisk together the remaining 2 cups of chicken broth and beaten eggs.
- Pour the broth and egg mixture over the cornbread and sausage, along with the melted butter and fresh parsley. Fold everything together gently until well combined. The mixture should be moist but not soggy. If it seems too dry, add a bit more broth; if too wet, add more cornbread.
- Transfer the mixture to the prepared baking dish, spreading it out evenly.
- Cover with foil and bake for 30 minutes. Then, remove the foil and bake for an additional 15-20 minutes until the top is golden brown and crispy.
- Let rest for 10 minutes before serving.
Notes
- For the best texture, use cornbread that’s at least a day old. Fresh cornbread can make the stuffing too mushy.
- The sweetness level of the cornbread will affect the final flavor. If you prefer a more savory stuffing, reduce or omit the sugar in the cornbread recipe.
- You can use store-bought cornbread mix or pre-made cornbread to save time. You’ll need about 8 cups of cubed cornbread.
- For make-ahead prep, prepare the stuffing up to the point of baking, cover and refrigerate overnight. Let it come to room temperature for about 30 minutes before baking, and you may need to add 10-15 minutes to the covered baking time.
- If the top starts to brown too quickly, loosely cover it with foil again.
Calories & Nutritional Info
- Calories: Approximately 320 per serving
- Protein: 12g per serving
- Carbs: 32g per serving
- Fat: 17g per serving
- Fiber: 3g per serving
- Sodium: 600mg per serving (varies based on sausage and broth)
Common Mistakes to Avoid
- Using fresh, moist cornbread. This leads to mushy stuffing. The cornbread should be dry and slightly stale.
- Oversaturating with broth. Add liquid gradually and stop when the mixture is moist but not soggy.
- Not seasoning adequately. Taste the sausage and vegetable mixture before adding to the cornbread, and adjust accordingly.
- Overmixing the stuffing. Gentle folding preserves the cornbread texture. Rough mixing will turn it to mush.
- Opening the oven frequently to check. This releases heat and can lead to uneven cooking. Trust the timing!
Alternatives & Substitutions
- Meat options: Italian sausage for a different flavor profile, turkey sausage for a lighter version, or omit the meat entirely and add extra vegetables for a vegetarian option.
- Gluten-free version: Use gluten-free cornmeal and flour for the cornbread, or purchase a pre-made gluten-free cornbread.
- Keto/Low-carb adaptation: Replace the cornbread with a keto cornbread recipe using almond flour and corn extract, or use a cauliflower “cornbread” recipe.
- Add-ins: 1 cup of dried cranberries for a sweet-tart contrast, 1 cup of toasted pecans or walnuts for crunch, or 1 cup of diced apples for a hint of sweetness.
- Herb variations: Fresh herbs provide the best flavor, but dried herbs work well too (use 1/3 the amount). Feel free to adjust the herb blend to your preference.
- Vegetable options: Add mushrooms for an earthy flavor, or substitute carrots for the bell pepper for added sweetness.
FAQs
Can I make this stuffing inside the turkey?
Yes, but with caution. The stuffing and turkey must both reach 165°F for safety. This often leads to overcooking the turkey while waiting for the stuffing to reach a safe temperature. If stuffing a turkey, reduce the added broth in this recipe by about 1/2 cup since the stuffing will absorb juices from the bird.
How far in advance can I make this stuffing?
You can prepare the cornbread up to 3 days ahead, and assemble the uncooked stuffing 1 day ahead. Store the assembled, uncooked stuffing covered in the refrigerator. You can also fully cook the stuffing 1 day ahead and reheat it covered at 325°F until warmed through (about 20-30 minutes).
How do I know if my stuffing has the right moisture level?
When you press the mixture with the back of a spoon, it should feel moist and hold together slightly but not be soggy or have liquid pooling. It will continue to absorb liquid during baking.
Can I freeze leftover stuffing?
Yes! Cool completely, portion into airtight containers, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat covered in a 325°F oven until warmed through.
What’s the difference between stuffing and dressing?
Technically, “stuffing” goes inside the bird while “dressing” is cooked separately in a baking dish. However, in many parts of the South, it’s called dressing regardless of the cooking method. Whatever you call it, this recipe is delicious!
Final Thoughts
This sausage cornbread stuffing represents the best of holiday traditions: familiar enough to satisfy the purists but interesting enough to excite the food enthusiasts at your table. It’s a beautiful example of how a side dish can sometimes outshine the main attraction with its perfect balance of textures and flavors.
What makes this stuffing special isn’t just its ingredients, but the way it brings together different regional influences into one cohesive, crave-worthy dish. The Southern cornbread base, the aromatics and herbs of classic stuffing, and the savory sausage all play their parts in creating something that’s greater than the sum of its components.
Whether you’re hosting Thanksgiving for the first time or you’re the designated stuffing-bringer for a potluck, this recipe delivers the kind of results that create food memories and start new traditions. So don’t be surprised when people ask for the recipe or request that you bring “your stuffing” to every holiday gathering from now on. With great stuffing comes great responsibility—but it’s certainly a delicious burden to bear.
