Mom's Cornbread Stuffing with Pork Sausage


The best cornbread stuffing! Ground pork sausage is cooked with bell peppers, celery and onions, then baked with cornbread, bread crumbs and chicken broth.

Modified from: Cornbread Stuffing With Sausage


Serving size has been adjusted!

Original recipe yields 12 servings



  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Bake cornbread by mixing 1 cup each of flour and cornmeal with 2 tsp. baking powder and water to form a loose batter. Bake in preheated oven for 25 minutes. Once baked, crumble and set aside.
  3. While the cornbread is baking, rinse off the turkey neck, gizzard and heart found in the little bag from inside the cavity of the turkey. Simmer in a small pot with 3 cups of water for 30 minutes or until done. Remove the meat from the neck bone and chop along with the turkey gizzard and heart; set aside.
  4. In a heated deep skillet, place crumbled pork sausage, bell peppers, celery and onions. Cook over medium high heat, constantly stirring, until evenly brown, about 20 minutes; drain and set aside.
  5. In a large bowl combine sausage mixture with crumbled cornbread, bread crumbs, chopped turkey gizzard mixture, chicken broth, poultry seasoning and sage. Add additional water, if needed, to make a semi-stiff batter. Mix well by hand, and pour into a 9x13 inch baking dish.
  6. Bake uncovered for 45 to 60 minutes or until well set and cooked through.
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My mother used to make her cornbread stuffing this way when I was growing up, and it's the best way I know to make cornbread stuffing. I start off by baking a small pan of cornbread by mixing o...