While we never get tired of classic versions of holiday recipes, sometimes it’s fun to try something different. This cornbread sausage stuffing is a mashup of some of our favorite holiday flavors and comes together in about 40 minutes. With a recipe this easy, you’ll have plenty of time to round out your spread with other favorite Thanksgiving sides, like baked mac and cheese and whipped mashed potatoes.
For this stuffing recipe, keep things simple and buy a pan of cornbread from the bakery or make a batch of cornbread from scratch. Store-bought or homemade, make sure it’s a good one! The sweet base soaks up the flavors from zesty pork sausage, fragrant sage and aromatic onions and celery.
What’s the difference between stuffing and dressing?
While these terms are often used interchangeably in conversation, they do actually describe different variations of the same recipe. And it turns out, many stuffing recipes are actually dressings. The primary distinction is that stuffing is typically baked inside the cavity of a bird, whereas dressing is baked in a baking dish with extra broth for moisture instead. Regardless of the cooking method used, colloquially, you’ll often hear “dressing” used more often in the Southern United States and “stuffing” used in most other regions of the country.
Ingredients for Cornbread Sausage Stuffing
- Pork sausage: For this cornbread stuffing with sausage, you can opt for mild, sweet or hot bulk pork sausage. It adds a wonderful savory richness and helps keep the stuffing moist.
- Butter: Because this recipe calls for a whole stick of butter, you’ll want to pick one of the best butter brands. The flavor really shines when it marries with the cornbread.
- Onion: Aromatics like onions serve as the base to flavor and perfume the recipes they’re in.
- Celery: Make sure to use fresh, crunchy stalks here. The texture, color and subtle peppery flavor pair well with the sausage and cornbread.
- Bread crumbs: For this recipe, choose soft vs. dry bread crumbs. They add bulk and body to the cornbread sausage stuffing and help hold the ingredients together.
- Eggs: Since cornbread typically contains less gluten than traditional stuffing, eggs function as glue to help bind the ingredients together so the stuffing isn’t too loose or crumbly.
- Seasoning: A simple blend of dried sage, salt and pepper season this cornbread dressing.
- Cornbread: Buy already baked cornbread, opt for your favorite cornbread mix or make it from scratch. Honey cornbread would add sweetness while this buttermilk cornbread leans more tangy.
Directions
Step 1: Prep the baking dish
Preheat oven to 350°F. Spray a 8×8-inch pan with cooking spray and set aside.
Step 2: Brown the sausage
In a large skillet, cook the sausage over medium heat until no longer pink, breaking into crumbles as it cooks. Using a slotted spoon, transfer the cooked sausage to a paper towel-lined plate to drain. Drain and discard any fat from the skillet and return it to the stovetop.
Step 3: Cook the vegetables
Add the butter to the skillet along with the onion and celery. Cook until crisp-tender, about three to five minutes.
Combine cooked vegetables with bread crumbs, eggs, seasonings, cornbread and sausage. Transfer the cornbread and sausage stuffing to prepared dish.
Step 4: Bake
Bake until golden brown, about 25 to 30 minutes. Serve warm.
Editor’s Tip: Watch your stuffing as it bakes. If it starts to appear dry, you can add a splash of broth to the pan to prevent it from drying out. Alternatively, you may tent the stuffing with foil during the final minutes of cooking.
Recipe Variations
- Make it vegetarian: If you would like a simple cornbread stuffing without sausage, simply omit the sausage from the recipe.
- Make it lean: For a healthy stuffing, opt for ground chicken or turkey sausage rather than pork. To add moisture, you may need to add a splash of chicken stock before baking.
- Mix in fresh herbs: If you have fresh sage available, convert the dry herbs to fresh herbs. You could also add fresh thyme, basil, oregano or parsley to this cornbread sausage stuffing recipe.
- Add apples: Add extra sweetness and subtle tartness by cooking one to two small, diced Granny Smith apples with the onions and celery until crisp-tender.
- Add mushrooms: For a deeper, earthy flavor, add eight ounces of sliced mushrooms to the skillet and saute with the onions and celery in Step 2 of the recipe.
How to Store Cornbread Sausage Stuffing
Leftover cornbread stuffing with sausage may be refrigerated for four to five days in an airtight food storage container. To reheat, warm at 350º for 30 to 40 minutes, until hot. Tent with foil to prevent the top and sides from over-browning.
You can also gently warm the stuffing in a microwave with a bit of butter or broth to keep it moist. Cover with parchment, then heat for two to three minutes, stirring every minute to ensure it heats evenly. Note that stuffing warmed in the microwave will lose its crispness.
Can you freeze cornbread sausage stuffing?
Yes! Baked cornbread sausage dressing may be stored in the freezer for up to three months when stored in a freezer-safe, airtight food storage container. Thaw completely in the refrigerator before reheating as directed above. Here’s our full guide to freezing Thanksgiving leftovers.
Can you make cornbread sausage stuffing ahead of time?
You can! Former Taste of Home associate food stylist Sarah Fischer says you can wrap and store your unbaked cornbread stuffing with sausage in the fridge for up to two days. When ready to enjoy, bake at 350° for 35 to 40 minutes, or until stuffing reaches 165°. You can also pre-bake the stuffing as directed, let it cool completely, and store it in the fridge for up to five days. To reheat, bake again until it reaches 165°. If you make your own cornbread, you can bake it up to three days before using it in this recipe (stale cornbread works just fine!).
Cornbread Sausage Stuffing Tips
Can you make cornbread sausage stuffing inside a turkey?
If you prefer to cook your cornbread sausage stuffing inside a turkey, you can certainly do so. However, the cooking time will change, and you must check the temperature of the stuffing before serving to make sure it’s cooked to a food-safe temperature. To cook it in the turkey, instead of transferring the hot stuffing into the prepared dish, loosely pack it into the turkey cavity and cook until both the turkey and stuffing reach 165°F.
What can I do with leftover cornbread sausage stuffing?
If you have leftovers, you can simply reheat and enjoy, or try one of these clever uses for leftover stuffing.
What should you serve with cornbread sausage stuffing?
This cornbread sausage stuffing recipe is a wonderful side dish for the holidays, but feel free to enjoy it any time, for any occasion! It goes especially well with a simple and savory pork loin or juicy, pan-seared pork chops. For poultry that isn’t turkey, try savory rubbed roast chicken.
