Easy Cornbread Sausage Stuffing

This delicious and easy cornbread sausage stuffing is perfect for the holidays. This homemade stuffing is made with savory chicken apple sausage, sweet apple and homemade, store bought or leftover cornbread.

this recipe!

This post was originally published in November 2017 and has been updated for content.

Stuffing by definition is typically served "stuffed" inside of turkey for thanksgiving or the holidays. Dressing on the other hand is usually a side dish that is served alongside turkey to "dress" up the meal. I grew up calling it stuffing, but we actually served it on the side.

Whichever way you prefer, this tasty cornbread dressing with sausage goes perfectly alongside roast turkey, orange cranberry sauce and cheesy au gratin potatoes.

If you decide to use this recipe as a "stuffing", make sure to check out this article for stuffing your turkey to make sure it's done safely.

🍎 Ingredient notes

• Cornbread - Either homemade, store bought or leftover cornbread can be used for this recipe. You will need about 4 cups of crumbled cornbread which is an 8x8 pan or 1 box of jiffy corn muffin mix.
• Bread - I like mixing in a few slices of white bread with the cornbread for great flavor and texture. Regular sliced bread, french bread or even sourdough bread can be used.
• Sausage - I love using chicken apple sausage for this stuffing because its flavor pairs perfectly with the other fall components in this dish. Cooked chorizo, Italian sausage or even bacon could be used as alternatives.

📋 Substitutions and variations

• Vegetarian - The sausage in this dish can be omitted or replaced with your favorite plant based meat substitute to make this dish vegetarian.
• Extra Flavor - Add ½ cup of dried cranberries and ½ cup of chopped pecans to this dish for extra flavor and texture.

🔪 Step by step instructions

First, crumble the cornbread and break up the white bread into small pieces and place them on a sheet pan. Toast in the oven for for about 10 minutes until they are lightly browned.

Next, melt the butter in a skillet on the stovetop over medium heat. Cook the celery, onions, carrots and apples with the salt and pepper for about 5 minutes until the vegetables start to soften.

Add the diced sausage along with the fresh herbs and cook for another 3-5 minutes, until the sausage is browned. Toss the toasted bread gently with the sausage and vegetable mixture in a greased baking pan or casserole dish to combine.

Pour the chicken stock over the stuffing and use a spoon or your hands to press down the bread so it's all completely moistened by the stock. Bake the cornbread stuffing in the oven for about an hour until it's golden brown and the middle has a semi firm texture.

⭐ Expert tips

• Stuffing works best with the bread used is either stale and/or toasted. It will best absorb the liquid this way and provide the best texture for the stuffing. Either leave the cornbread and bread pieces out to dry out overnight, toast them in the oven, or do both!
• Make sure to press down the bread after you add the stock so that all of the bread is moistened. This will make sure there are are no dry spots in the finished stuffing.
• To ensure the stuffing is cooked through, gently press down in the middle to make sure it's not squishy and look for an even golden brown color around the edges and on the top.

⏲️ Make ahead instructions

This cornbread sausage stuffing can be made up to 24 hours ahead of time. Follow the instructions all the way to right before baking time. Wrap the baking dish tightly in plastic wrap and store it in the refrigerator.

Remove the stuffing from the refrigerator about 30-60 minutes before cooking time to allow time to come to room temperature. Remove the plastic wrap and follow the instructions for baking it.

🥡 Storage suggestions

This cornbread sausage stuffing will keep in an airtight container in the refrigerator for 3-5 days and in the freezer for 1-2 months. Leftovers can be thawed in the refrigerator and then reheated in the oven or in the microwave.

🦃 More thanksgiving side dish recipes

If you loved this recipe for cornbread sausage stuffing, try these other thanksgiving side dish recipes, that I know you will love too!

• Maple Pecan Sweet Potatoes
• Cheddar Jalapeno Cornbread Pudding
• White Cheddar Mac and Cheese
• Cranberry Orange Sauce

📖 Recipe

Easy Cornbread Sausage Stuffing

Amanda

This delicious and easy cornbread sausage stuffing is perfect for the holidays. This homemade stuffing is made with savory chicken apple sausage, sweet apple and homemade or leftover cornbread. 

5 from 8 votes

Print Recipe Pin Recipe

Prep Time 30 mins

Cook Time 1 hr

Total Time 1 hr 30 mins

Course Side Dish

Cuisine American

Servings 10 servings

Calories 457 kcal

Ingredients

  

1x2x3x

• 1 8x8 pan homemade, store bought or leftover cornbread
• 4 pieces stale white bread
• 2 Tablespoons unsalted butter
• 1 cup diced onion approximately 1 small onion
• 1 cup diced carrots approximately 2-3 carrots
• 1 cup diced celery approximately 2-3 stalks
• 1 cup diced apple approximately 1 small apple
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• 12 ounces chicken apple sausage diced
• 1 Tablespoon fresh rosemary approximately 1 sprig
• 1 Tablespoon fresh sage approximately 1-2 sprigs
• 4 cups chicken stock or broth

Instructions

 

• Preheat the oven to 375˚ and line a sheet pan with parchment paper or aluminum foil.
• Grease a 9x13 baking dish or 3 quart casserole dish with butter or baking spray.
• Crumble the cornbread and break the slices of bread into small pieces and lay on the prepared sheet pan in an even layer. Bake in the oven for 10 minutes until browned.  
• In a medium sized skillet on the stovetop, melt the butter over medium heat. 
• Add the onions, celery, carrots and apples to the pan and sprinkle with the salt and pepper. Cook for 5 minutes, stirring occasionally, until the vegetables start to soften. 
• Add in the sausage and fresh herbs and cook for another 3-5 minutes, until the sausage is browned.
• Combine the toasted bread and sausage vegetable mixture in the prepared baking dish. Using a spoon or hands, gently toss to combine. 
• Bake the stuffing in the preheated oven for 1 hour until golden brown on top and semi firm in the middle.

Notes

• Either homemade, store bought or leftover cornbread can be used for this recipe. Approximately, 4 cups of crumbled cornbread which is an 8x8 pan or 1 box of jiffy corn muffin mix.
• Regular sliced bread, french bread or even sourdough bread can be used for the sliced white bread in this recipe. 
• Stuffing works best with the bread used is either stale and/or toasted. It will best absorb the liquid this way and provide the best texture for the stuffing. Either leave the cornbread and bread out to dry out overnight, toast them in the oven, or do both!
• Make sure to press down the bread into the liquid to make sure all of the bread is moistened. This will make sure there are are no dry spots in the finished stuffing.
• To ensure the stuffing is cooked through, gently press down in the middle to make sure it's not too squishy and look for an even golden brown color around the edges and on the top. 

Substitutions and Variations

• Sausage - Chicken apple sausage pairs perfectly with the other fall components in this dish. Cooked chorizo, Italian sausage or even bacon could be used as alternatives. 
• Vegetarian - The sausage in this dish can be omitted or replaced with a plant based meat substitute to make this dish vegetarian.
• Extra Flavor - Add ½ cup of dried cranberries and ½ cup of chopped pecans to this dish for extra flavor and texture.  

Make Ahead Instructions

This cornbread sausage stuffing can be made up to 24 hours ahead of time. Follow the instructions all the way to right before baking time. Wrap the baking dish tightly in plastic wrap and store it in the refrigerator.

Remove the stuffing from the refrigerator about 30-60 minutes before cooking time to allow time to come to room temperature. Remove the plastic wrap and follow the instructions for baking it.

Storage Suggestions

Leftovers will keep in an airtight container in the refrigerator for 3-5 days and in the freezer for 1-2 months. Leftovers can be thawed in the refrigerator and then reheated in the oven or in the microwave. 

Nutrition

Serving: 0.75cupsCalories: 457kcalCarbohydrates: 62gProtein: 14gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 87mgSodium: 1305mgPotassium: 337mgFiber: 3gSugar: 20gVitamin A: 2547IUVitamin C: 4mgCalcium: 149mgIron: 2mg

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