For Thanksgiving, this stuffing is a staple request.
| Prep Time: | 15 mins |
| Cook Time: | 55 mins |
| Additional Time: | 8 hrs |
| Total Time: | 9 hrs 10 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 (8.5 ounce) package corn bread mix
- 10 slices firm white bread
- 1 pound bulk spicy pork sausage
- 2 cups sliced celery
- 1 large onion, chopped
- 2 teaspoons dried sage
- ¼ cup melted butter
- 1 (14 ounce) can chicken broth
- 2 eggs
Instructions
- The day before you want to make the stuffing, bake the corn bread mix according to package directions, remove it from the pan, cover lightly with a cloth, and leave it to dry overnight. Tear the bread into pieces and leave it out overnight to dry.
- About 1/2 hour before serving, preheat an oven to 350 degrees F (175 degrees C), and grease a 1 1/2-quart baking dish.
- Place the sausage into a skillet over medium heat, and cook and stir the sausage, breaking it up as it cooks, until the meat is browned, 8 to 10 minutes. Stir in the celery and onion, and cook until the onion is translucent, stirring occasionally, about 8 minutes. Stir in the sage.
- Tear up and crumble the corn bread into a large bowl. Break the bread apart into 1/2-inch pieces, and lightly mix it with the corn bread. Pour in the melted butter, stir to combine, and lightly mix in the sausage mixture.
- Whisk the chicken broth with the eggs, and stir into the corn bread mixture. Place the stuffing into the prepared baking dish, cover with foil, and bake in the preheated oven until the stuffing is cooked through and hot, about 30 minutes. Uncover the dish and return to the oven to bake until the top is lightly browned, about 10 more minutes.
- Planning tip: Bake cornbread and tear up white bread 2 days ahead. Leave out loosely covered overnight. Slice celery and chop onion up to 2 days ahead, bag and refrigerate. Make stuffing up to the baking step up to 1 day ahead, and refrigerate. Bring to room temperature before baking.
Nutrition Facts
| Calories | 480 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 107 mg |
| Dietary Fiber | 2 g |
| Protein | 15 g |
| Saturated Fat | 11 g |
| Sodium | 1425 mg |
| Sugars | 6 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
Trying with Chorizo next time
Very good, but more work than I’d like.
Wonderful recipe. Love it
I thought it was fabulous! I will definitely prepare this dish again and again.
**** edit for my previous review. The only changes we make are skipping the white bread and using 2 packages of cornbread AND instead of chicken broth, I use the liquid/broth from the turkey. So basically when our turkey is 30 mins from being done, i scope out some of the broth from it and use that for the stuffing. It tastes amazing because of the added flavours and and herbs from the turkey itself.
If you want cornbread in your stuffing, this is a great, easy recipe. Sat in a crock pot for 3 hours on warm and did not get dry.
This is now my go to recipe for stuffing. My family absolutely loves it!
My family lo es this stuffing, I’ve made it the past 5 Thanksgivings and every time I think to myself, “why don’t I make this more often”. It’s really good and easy to make!! my only recommendation is to really allow the breads to dry out, if not it will be more soggy.
I made this twice over this Thanksgiving and it was a big hit both times! I made small changes…a package of Pepperidge Farm seasoned bread cubes instead of 10 slices of bread and 4 cups of broth. It fit perfectly in a 9×13 dish. Cooking time just as the recipe states. The second time I used turkey sausage and it was just as good. This is my new stuffing recipe!!
This is everything I ever hoped stuffing could be.
I made this for the first time this Thanksgiving. I wasn’t sure how it would go over (breaking from the tradition of bread stuffing and all), but it was a hit! Nobody complained, many liked it, and several said it was the best stuffing they’ve had! I look forward to making it again, perhaps with some customization to suit our tastes. Thank you!
This won over even the rest of the fan that claimed they didn’t like stuffing!!!!
This is by far the best stuffing. We have replaced our stuffing that has always been cooked by my mom by this and everyone LOVES it. I don’t use spicy sausage, I use half regular and half sage sausage and it turns out awesome. *Update last Thansgiving we had over 20 people and 3 different stuffings. This stuffing was the one everyone loved, of course I doubled the recipe. Now everyone makes sure that I am making this every Thanksgiving.
We really liked this one!
My cook time was different, 325 for an hour, but the bottom was a little overdone. Favors are GREAT! Agree with hot sausage comments, even my spicy-sensitive 82 year old Grandmother liked it. Also, it made approximately 5 quarts- 9 x13 & smaller 6″ rectangular pan, 2 quart size. I’ll definitely try it again, was great leftover too!
I made this stuffing for the first time when I had a friend come over for Christmas dinner. He couldn’t stop raving about how delicious it was. Now we are married, and he is always asking for this once the weather turns cold.
It was good but I forgot the eggs so it looked soupy and I put it in the oven with the turkey and dried it out too much. All my fault and with the eggs, this would have been perfect. Still very very tasty.
This was ok. My husband liked it, said it was his favorite side dish, but I’ve had better.
DELICIOUS! Very simple to put together and the flavors blend beautifully. Made exactly as written and assembled the day before and just baked it before dinner. Will make again! Thanks for sharing. 🙂
Tasted great. Took a little time to prepare (I made my own cornbread) but well worth it.
What a nice change to traditional stuffing. Followed the recipe exactly and my dinner guests raved! Even my father who was quite skeptical about having a different stuffing at Thanksgiving, went back for more helpings. Will definitely be making this recipe next year.