Browned sausage, crumbled cornbread, and seasoned bread crumbs make up the flavorful mixture that is this cornbread sausage stuffing. It bakes in the oven with your bird in a casserole dish and is moistened with chicken stock and made with celery, onions, and the customary Thanksgiving seasonings (of course!). At your holiday table, this scrumptious stuffing might just replace an old favorite.
| Prep Time: | 10 mins |
| Cook Time: | 55 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 12 |
Ingredients
- 1 pound ground pork sausage
- 2 cups diced celery
- 2 large onions, chopped
- 5 cups crumbled cornbread
- 5 cups seasoned bread crumbs
- 2 ¾ cups chicken broth
- 1 ½ teaspoons poultry seasoning
- 1 teaspoon dried sage, crushed
Instructions
- Preheat the oven to 325 degrees F (165 degrees C).
- Combine sausage, celery, and onions in a large, deep skillet over medium-high heat. Cook, stirring often and breaking sausage up with a spoon, until sausage is evenly browned and crumbly and vegetables are translucent, 7 to 10 minutes. Remove from the heat and drain.
- Transfer sausage mixture to a large bowl. Add crumbled cornbread, bread crumbs, chicken broth, poultry seasoning, and sage. Mix until well combined, then transfer to a 9×13-inch baking dish. Cover with foil.
- Bake in the preheated oven until stuffing is well set and cooked through, about 45 minutes.
Nutrition Facts
| Calories | 441 kcal |
| Carbohydrate | 51 g |
| Cholesterol | 40 mg |
| Dietary Fiber | 4 g |
| Protein | 15 g |
| Saturated Fat | 7 g |
| Sodium | 1402 mg |
| Sugars | 7 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
Excellent. Loved the suggestion to have more chicken broth on hand so can make dressing to your desired moisture consistency. Actually baked cornbread (honey recipe). Made sure sausage pieces (when cooked) were small. Big hit!!!
So I made with the 5 cup of breadcrumbs because I did not read the reviews before making. I added two eggs, a 1/2 cup butter, and another cup of chicken broth. With these additions it is very moist. I would make the recipe again but not with bread crumbs.
Just one simple hint I got from my grandmother years ago. Whatever dressing/stuffing recipe you make, when you think you have just the right amount of celery chopped, chop more. Truer words were never spoken! It sure does make a difference.
I think there is a misprint on 5 cups bread crumbs that should be 5 cups bread cubes, like the Pepperidge Farm cubes that come in a bag. I didn’t use crumbs at all. I used a mixture of cornbread cubes and regular bread cubes.
I did make this recipe. I used bread chunks, so used more bread. I didn’t have room in the oven to cook the cornbread, so I just cooked it like pancakes on the stove. It worked well! Slightly less onion, and homemade stock. More fresh herbs. I measured thos herbs with my heart and have zero regrets!
Delicious stuffing, and definitely a keeper for holiday meals. I took the other reviewers’ advice and used Pepperidge Farms seasoned stuffing crumbs instead of bread crumbs. One bag was exactly 5 cups, so I assume that’s what the recipe author meant. For the cornbread, I also cooked it a little more than the package directions per reviewers advice. I used about 2 boxes of Jiffy to get 5 cups crumbled.
I’ve made a variation of this for many years but with Italian Croutons and no extra seasoning. It never dawned on me to add sausage, but WOW! Out of the park for taste just by adding a cooked breakfast sausage patty to the mix.
Used all cornbread vs half bread.
This is very similar to my stuffing recipe, and I actually use this recipe for my shopping list when I need to make it. 5 cups of bread crumbs is a big no no, way too much. I make 2 boxes of jiffy cornbread a couple days ahead of time and let it sit out. I cook a pound of sausage, a couple stalks of celery and a really big onion the night before (and drain) and let them sit in the fridge for the night in the big bowl I am going to mix everything in. I put a pot of chicken broth on the stove and mix in the poultry seasoning until it is hot, not boiling, to loosen up any hardened remaining sausage fat when I mix everything together. I do add some breadcrumbs if I feel it is a little too moist since I don’t really measure the chicken broth. Once you get the hang of the stuffing, you can just tell what it needs. Keep on messing with the recipe until it meets your tastes, I promise it is worth it!
Like some of the previous comments, I think the 5 cups of bread crumbs could be a misprint. It did not turn out very well at all.
Easy and delicious
No left overs! That says it all! This cornbread sausage dressing was a hit!! I added Granny Smith apple diced and fresh herbs. My children have Celiac Disease so made this recipe with gluten free cornbread. Delicious!!
So delicious! I add either a diced Granny Smith apple or dried cranberries to give it extra flavor.
I add garlic and carrots (2c), and sub whole wheat bread for the crumbs. This recipe is amazing!! i make it every thanksgiving and christmas. My family loves it, and i live on the leftovers for days- it’s practically a meal on its own. We love this so much that my family wont let anyone else make dressing!
I have made this recipe for years the only changes are I use bacon fat to fry sausages and onion celery. Also I substitute the breadcrumbs with a bag of pettridge farm seasoned stuffing mix. It’s a family favorite
Delish!!!
A little bland.
Awesome! Im A Beginner Cook And My Entire Family Thought This Dish Was Great!
I used Peppered Farm herb seasoned bread cubes for the seasoned bread crumbs and it had a very good flavor.
This Stuffing/Dressing is as close to my Grandmothers Southern Dressing as I’ve found… It’s a winner with any Poultry/pork dinner…. I actually added another 1/4 cup of fluid and a 1/4 cup of finely chopped carrot to mine so it was perfectly moist and tasty…… Enjoy! picture is pre-baking…
Will definitely save this recipe and make it again. I did tweak it with adding diced carrots and additional diced onions. I used part of the stuffing to stuff a Turkey and the rest in a baking dish. The stuffing from the bird was INCREDIBLE.