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Cornbread Sausage Stuffing

Total Time

Prep: 15 min. Bake: 4 hours


10 servings

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.
Cornbread Sausage Stuffing Recipe photo by Taste of Home


  • 1 pound mild or hot bulk pork sausage
  • 1/2 cup butter, cubed
  • 2 cups chopped onion
  • 1-1/2 cups chopped celery
  • 2 cups soft bread crumbs
  • 2 large eggs, room temperature, beaten
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 to 3 tablespoons sage
  • 5 cups crumbled yellow cornbread


  1. Preheat oven to 350°. Spray a 8x8-in. baking dish with cooking spray; set aside.
  2. In a large skillet, cook the sausage over medium heat until no longer pink, breaking into crumbles. Remove with slotted spoon; drain on paper towels. Drain and discard fat.
  3. Add butter; cook onion and celery until crisp-tender, 3-5 minutes. Combine cooked vegetables with bread crumbs, eggs, seasonings, cornbread and sausage. Transfer to prepared dish.
  4. Bake until golden brown, 25-30 minutes. Serve warm.

Nutrition Facts

2/3 cup: 348 calories, 16g fat (4g saturated fat), 77mg cholesterol, 908mg sodium, 28g carbohydrate (4g sugars, 3g fiber), 13g protein.

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