Sage Corn Bread Stuffing

Sage Corn Bread Stuffing

"To make it easy, use corn bread prepared from a mix in this recipe."
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50 m servings 300 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 300 kcal
  • 15%
  • Fat:
  • 17.5 g
  • 27%
  • Carbs:
  • 28g
  • 9%
  • Protein:
  • 7.7 g
  • 15%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 782 mg
  • 31%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F. Melt butter in large skillet on medium heat. Add onion and celery; cook and stir 5 minutes. Stir in sage, thyme and garlic powder.
  2. Mix corn bread, vegetable mixture and sausage in large bowl. Add broth; toss gently until well mixed. Spoon into lightly greased 13x9-inch baking dish.
  3. Bake 30 to 35 minutes or until heated through and lightly browned.


  • Test Kitchen Tips:
  • Prepare and bake 2 packages (8 1/2 ounces each) corn bread mix as directed on package. Cool and crumble to yield 10 cups.
  • One package (16 ounces) corn bread stuffing mix can be substituted for the 10 cups of crumbled corn bread. Increase chicken broth to 2 2/3 cups.


Read all reviews 10
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I prepared this for thanksgiving dinner at my dad's this year. I got rave reviews. the only change I made was to use 2 boxes of Stove Top cornbread and one box of Stove Top Turkey stuffing. I...

I grew up with Mrs. Cubbison's, which I absolutely love. But this is in a whole other league. It was incredible. I prefer my own cornbread recipe, so that's what I used. I just cubed it afte...

a little salt and bake longer without lid so crunchier on top

This was an easy recipe. I used this as a guideline to doctor up some boxed stove top dressing mix. I used cornbread flavor and didn't have any sausage. There was both celery and onion in the mi...

Pretty good and I'll definitely make it again. You definitely want a delicious sausage for this because the sausage really stands out, flavor-wise. I am planning on adding more veggies, includin...

Wow! I made this for Thanksgiving dinner, and my familly could. not. stop. talking about it! Amazing!

Just like my Grandmothers, simple and great

When we make cornbread sage dressing, it always has a green tinge to it. We like lots of sage and we'd like to figure out how "not to have" green dressing.

Yum, yum, yum! Simple, easy, delicious. Modifications: used 1/4 cup butter and some olive oil rather than a whole stick of butter with the onions and celery. I used 2-3 times more of the se...