Best-Ever Cornbread-Sausage Stuffing Recipe - Allrecipes.com
  • READY IN 9+ hrs

Best-Ever Cornbread-Sausage Stuffing

Recipe by  

"Everyone always asks for this stuffing for Thanksgiving."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    55 mins
  • READY IN

    9 hrs 10 mins

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.
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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.
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Reviews More Reviews

Most Helpful Positive Review
Nov 25, 2009

This is the BEST EVER! I followed the recipe exactly, and found it to be different in cooking time- mine took about an hour, and it didn't fit in a 1.5 qt. dish, but it took a 2.5 qt dish! Other than those two differences, the taste was exactly what is promised!

 
Most Helpful Critical Review
Mar 14, 2011

This was very dry and had little flavor.

 
Nov 20, 2009

This is our family's favorite stuffing - I double the bread and use 2 pounds of mild pork sausage for a big turkey. We never have enough leftovers!

 
Nov 23, 2009

I made this for my husband's Thanksgiving dinner at work. It was very good and my husband said this is the best stuffing he has ever had. He also received a lot of compliments from his co-workers. We will definately repeat this recipe on Thanksgiving!

 
Jan 02, 2010

I made this stuffing for Thanksgiving and was delicious. I chose to make this recipe over other sausage stuffings since it called for egg and chicken stock. I feel this helped the stuffing stay moist since I did not stuff it in the turkey. I made it the night before and turned out just as if I made it that day. Everyone we had over for Thanksgiving has asked for the recipe. I will definitely make this again!

 
Nov 30, 2010

I tried making a cornbread stuffing years ago and failed miserably so I was hesitant to try this one. But I have to say it turned out to be the best stuffing I ever made. The spicy sausage mellowed nicely, so it was still spicy, but not overly hot. I did add an apple though simply because I like apples in my stuffing. I will be making this again next year, that's how much I liked it.

 
Apr 14, 2010

Yummy! I am pretty partial to our traditional stuffing, but I tried this one since it had cornbread and so does my traditional...I don't know if this will replace mine ( our family doesn't do change well), but it was AWESOME! I absolutely loved it and it was very easy to throw together! Thanks for such an awesome recipe!

 
Feb 08, 2010

followed directions, no modifications. fantastic!!!!!

 

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Nutrition

  • Calories
  • 480 kcal
  • 24%
  • Carbohydrates
  • 39.2 g
  • 13%
  • Cholesterol
  • 113 mg
  • 38%
  • Fat
  • 28.9 g
  • 44%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 15.2 g
  • 30%
  • Sodium
  • 1425 mg
  • 57%

* Percent Daily Values are based on a 2,000 calorie diet.

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