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Easy Classic Cornbread Sausage Stuffing Recipe

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This classic cornbread stuffing with sausage and sage is the ultimate holiday side dish. It’s quick, easy, and made with simple ingredients for a crowd-pleasing, deeply savory and slightly sweet flavor.

Ingredients

Scale
  • 1 cup (120g) yellow cornmeal
  • 1 cup (125g) all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/4 cup (50g) granulated sugar
  • 1 cup (240ml) buttermilk
  • 1/4 cup (60ml) vegetable oil or melted butter
  • 2 large eggs, room temperature
  • 1 pound (450g) ground pork sausage (mild or sage-flavored)
  • 4 tablespoons (60g) unsalted butter
  • 1 large yellow onion, diced (about 1.5 cups)
  • 3 stalks celery, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 2 tablespoons fresh sage, chopped (about 8–10 leaves)
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups (480ml) low-sodium chicken broth
  • 2 large eggs, beaten
  • 1/4 cup (15g) fresh parsley, chopped (for garnish)

Instructions

  1. Make the cornbread (day before or early morning): Preheat oven to 400°F (200°C). Grease an 8×8-inch baking pan or 9-inch cast iron skillet. In a large bowl, whisk together cornmeal, flour, baking powder, salt, and sugar. In a separate bowl, whisk buttermilk, oil, and eggs until smooth. Pour wet into dry and stir until just combined. Pour batter into prepared pan and bake for 18-22 minutes, until golden and a toothpick comes out clean. Cool completely, cut into 1-inch cubes, and spread on a bakin…
  2. Toast the cornbread cubes: Preheat oven to 375°F (190°C). Spread dried cubes on a rimmed baking sheet and toast for 10-12 minutes until lightly golden and crisp on edges. Let cool.
  3. Cook the sausage and vegetables: In a large skillet over medium-high heat, cook sausage, breaking it up, until browned and cooked through (8-10 minutes). Transfer to a plate with a slotted spoon, leaving fat in pan. Add butter to skillet and melt. Add onion and celery, cook 5-7 minutes until soft. Add garlic, sage, and thyme, cook 1 minute until fragrant.
  4. Combine everything: In a large mixing bowl, combine toasted cornbread cubes, cooked sausage, and vegetable mixture. Toss gently. In a small bowl, whisk beaten eggs with chicken broth. Pour over cornbread mixture and stir gently until all cubes are moistened. Let sit 5-10 minutes.
  5. Bake the stuffing: Preheat oven to 350°F (175°C). Transfer mixture to a greased 9×13-inch baking dish. Cover with foil and bake 30 minutes. Remove foil and bake 15-20 minutes more until top is golden brown and crispy (internal temperature 165°F/74°C). Let rest 5 minutes. Garnish with fresh parsley.

Notes

Don’t skip drying the cornbread—it prevents soggy stuffing. Season as you go for layered flavor. Use low-sodium broth to control saltiness. Let mixture rest before baking for even moisture absorption. Cover with foil for moist interior, uncover for crispy top. For a super crunchy top, broil for 2-3 minutes at the end.

Nutrition

Keywords: cornbread stuffing, sausage stuffing, Thanksgiving stuffing, holiday side dish, cornbread sausage stuffing, easy stuffing recipe

Find it online: https://dahliadishes.com/easy-classic-cornbread-sausage-stuffing-recipe/