Description
This Sausage Southern Cornbread Stuffing is a comforting Southern classic, packed with savory sausage, buttery aromatics, and rustic crumbles of cornbread. Perfect for holidays or whenever you’re craving a hearty, flavorful side.
Ingredients
3 cups cornbread, cubed and dried
1 pound ground sausage
1 cup celery, diced
1 cup onion, diced
2 tablespoons fresh sage, chopped
1 ½ cups chicken broth
4 tablespoons butter
½ teaspoon salt
¼ teaspoon black pepper
Instructions
1. Bake cornbread ahead of time if needed, then let cool. Cube or crumble into bite-sized pieces and dry out overnight or in the oven at 250°F for 15–20 minutes.
2. In a large sauté pan over medium heat, cook sausage until browned and fully cooked. Break into crumbles, then remove and set aside.
3. In the same pan, melt butter and sauté diced onion and celery until soft and translucent, about 5–7 minutes. Add sage in the last minute to release flavor.
4. In a large mixing bowl, gently toss together cornbread, sausage, and sautéed vegetables.
5. Slowly pour in chicken broth while gently mixing, just until the mixture is moist but not soggy.
6. Transfer mixture to a greased baking dish. Cover with foil and bake at 350°F for 25 minutes.
7. Uncover and bake another 15–20 minutes until top is golden and slightly crisp.
8. Serve warm with fresh herbs on top or your favorite gravy.
Notes
Use day-old or oven-dried cornbread to avoid a soggy texture.
Mix the stuffing gently to keep the cornbread pieces intact.
For extra flavor, try adding a pinch of crushed red pepper or chopped apples.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 45mg