Ingredients
8 cups day-old cornbread, crumbled
1 lb breakfast sausage (pork or turkey)
1/2 cup unsalted butter
1 yellow onion, diced
3 celery stalks, diced
3 cloves garlic, minced
2 tsp fresh sage, chopped (or 1 tsp dried)
1 tsp fresh thyme leaves (or 1/2 tsp dried)
1/2 tsp salt
1/2 tsp black pepper
2 1/2–3 cups chicken or turkey broth
2 large eggs, beaten
Instructions
1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a skillet over medium heat, cook sausage until browned and crumbled. Remove and set aside.
3. In the same skillet, melt butter. Add onion, celery, and garlic. Cook until softened, about 5–7 minutes.
4. In a large mixing bowl, combine crumbled cornbread, sausage, sautéed vegetables, herbs, salt, and pepper.
5. Whisk together broth and eggs. Pour over stuffing mixture and gently toss to combine. Add more broth if needed—the mixture should be moist but not soggy.
6. Transfer stuffing to the prepared baking dish and spread evenly. Cover with foil.
7. Bake covered for 30 minutes. Remove foil and bake another 15–20 minutes until golden on top.
8. Let rest 5 minutes before serving.
Notes
• Make it ahead! Assemble the day before and bake fresh.
• Add chopped apples or cranberries for a sweet twist.
• Gluten-free? Use gluten-free cornbread and broth.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Side Dish, Holiday, Casserole
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 590mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 85mg
Keywords: southern cornbread stuffing with sausage, holiday stuffing recipe, Thanksgiving cornbread dressing, classic sausage stuffing