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Best-Ever Cornbread-Sausage Stuffing

By: punkchic_123  
"Everyone always asks for this stuffing for Thanksgiving."

Rating: This weblink has been rated 6 times with an average star rating of 4.8 Read Reviews (6)

Rate/Review | 620 people have saved this

Prep Time:
15 Min
Cook Time:
55 Min
Ready In:
9 Hrs 10 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 1 (8.5 ounce) package corn bread mix
  • 10 slices firm white bread
  • 1 pound bulk spicy pork sausage
  • 2 cups sliced celery
  • 1 large onion, chopped
  • 2 teaspoons dried sage
  • 1/4 cup melted butter
  • 1 (14 ounce) can chicken broth
  • 2 eggs

Directions

  1. The day before you want to make the stuffing, bake the corn bread mix according to package directions, remove it from the pan, cover lightly with a cloth, and leave it to dry overnight. Tear the bread into pieces and leave it out overnight to dry.
  2. About 1/2 hour before serving, preheat an oven to 350 degrees F (175 degrees C), and grease a 1 1/2-quart baking dish.
  3. Place the sausage into a skillet over medium heat, and cook and stir the sausage, breaking it up as it cooks, until the meat is browned, 8 to 10 minutes. Stir in the celery and onion, and cook until the onion is translucent, stirring occasionally, about 8 minutes. Stir in the sage.
  4. Tear up and crumble the corn bread into a large bowl. Break the bread apart into 1/2-inch pieces, and lightly mix it with the corn bread. Pour in the melted butter, stir to combine, and lightly mix in the sausage mixture.
  5. Whisk the chicken broth with the eggs, and stir into the corn bread mixture. Place the stuffing into the prepared baking dish, cover with foil, and bake in the preheated oven until the stuffing is cooked through and hot, about 30 minutes. Uncover the dish and return to the oven to bake until the top is lightly browned, about 10 more minutes.

Footnotes

  • Cook's Note
  • Planning tip: Bake cornbread and tear up white bread 2 days ahead. Leave out loosely covered overnight. Slice celery and chop onion up to 2 days ahead, bag and refrigerate. Make stuffing up to the baking step up to 1 day ahead, and refrigerate. Bring to room temperature before baking.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 480 | Total Fat: 28.9g | Cholesterol: 113mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 20, 2009 by Mae 
This is our family's favorite stuffing - I double the bread and use 2 pounds of mild pork... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 25, 2009 by kirsten 
This is the BEST EVER! I followed the recipe exactly, and found it to be different in cooking... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 23, 2009 by smlygirl98 
I made this for my husband's Thanksgiving dinner at work. It was very good and my husband... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 26, 2009 by Robin 
I made the recipe exactly as it states. We had 19 for dinner. There were no prisoners. By... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 25, 2009 by cookdretti 
This was a delicious stuffing recipe. I used chorizo for the sausage and actually stuffed... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 27, 2009 by chadandmelodie 
This is the best cornbread stuffing I have ever had!!! MORE

 
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