Corn Bread Sausage Stuffing Recipe
Corn Bread Sausage Stuffing Recipe photo by Taste of Home
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Corn Bread Sausage Stuffing Recipe

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I made this recipe over 45 years ago for the first pheasant I ever roasted—it was a special dinner I prepared to thank a wonderful sister and brother-in-law for all of their help when we bought our first home. To this day, it's a favorite with our friends and family when they come to visit.
TOTAL TIME: Prep: 15 min. Bake: 4 hours
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Bake: 4 hours
MAKES: 8 servings


  • 1 pound mild or hot Jones Dairy Farm All Natural Pork Sausage Roll
  • 1/2 cup butter, cubed
  • 2 cups chopped onion
  • 1-1/2 cups chopped celery
  • 2 cups soft bread crumbs
  • 2 eggs, beaten
  • Salt and pepper to taste
  • 2 to 3 tablespoons sage
  • 5 cups crumbled yellow corn bread

Nutritional Facts

1/2 cup: 426 calories, 25g fat (11g saturated fat), 104mg cholesterol, 846mg sodium, 39g carbohydrate (6g sugars, 3g fiber), 11g protein.


  1. In a frying pan, cook the sausage until done. Remove sausage and set aside; drain any fat. Melt butter; saute onion and celery until crisp-tender. Combine vegetables with bread crumbs, eggs, seasonings, corn bread and sausage. Stuff into a turkey or Cornish game hens; roast according to your favorite recipe. Yield: Stuffing is enough for a 12-16 pound turkey or 8-10 (1-1/2 pounds each) Cornish game hens.
Originally published as Corn Bread Sausage Stuffing in Reminisce November/December 1991, p37

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mrsb1218 User ID: 4192408 41280
Reviewed Dec. 7, 2011

"I used my MeMau's cornbread recipe and venison sauasage as alterations for this recipe and my first Thanksgiving was a total success. I was heartbroken to see this stuffing be the first of the leftovers eaten up - and I don't even generally like stuffing! This recipe is definitely staying around as a family tradition!"

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