Cornbread Stuffing With Sausage Recipe -
Cornbread Stuffing With Sausage Recipe

Cornbread Stuffing With Sausage

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"The name says it all! Ground sausage is cooked with celery and onions, then baked with cornbread, bread crumbs and chicken broth."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    10 mins
  • COOK

    1 hr

    1 hr 10 mins


  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Place sausage, celery and onions in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  3. In a large bowl combine sausage mixture with cornbread, bread crumbs, chicken broth, poultry seasoning and sage. Mix well and transfer to a 9x12 inch baking dish.
  4. Bake, covered, for 45 minutes or until well set and cooked through.
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Reviews More Reviews

Most Helpful Positive Review
Jan 11, 2004

This is the simplest stuffing recipe in the world. This recipe never fails at thanksgiving. I do deviate from this recipe though and for the best I think. I use all cornbread no other bread, for broth I used the stock made with the neck from turkey. I also recomend cooking your cornbread (Jiff) 5-10 min longer than recomended. This does two things one it gets a denser crust on the edges adding some great texture and two it dries better allowing for more absorbsion from drippings and the initiall mixing enhancing the flavor. You will not go wrong with this recipe.

Most Helpful Critical Review
Nov 23, 2006

After some changes, this stuffing turned out alright. I have to say, I really think the 5 cups of bread crumbs is a misprint. I only put two cups of crumbs and about half a cup extra of chicken broth and it came out fine. Unless you like really dry stuffing, i wouldn't recommend this recipe.

Dec 02, 2004

I made this stuffing for Thanksgiving this year! Absolutely delicious! There were 5 families total and everybody really liked it. I did not alter the ingredients in this recipe at all. First, I cooked the chopped onions and chopped celery slowly (on med-low heat)by itself in a little bit of melted butter until all of it was tender soft. Then, I cooked my sausage in a separate skillet(I used Jimmy Dean - Pork Sausage). Next, I combined them in a big bowl and put them in the refrigerator to let the flavors blend. Several hours later, when it was closer to our dinner time, I warmed up this mixture in the microwave. I added the rest of the ingredients exactly like the recipe called for, and then baked it. Very Yummy! I had so many wonderful comments. This will definitely be our annual Thanksgiving stuffing recipe! It turned out perfect!

Nov 18, 2008

Mine is just a little different and it comes out great. I use a roll of sage sausage and omit the additional sage seasoning. Also cook your cornbread a few days ahead of time, wrap tightly and store in the fridge. It dries out which is good for making stuffing :) Also, bread crumbs are to fine. I get a bag of dried bread chunks or toast old bread (white/wheat combo is fine) and add. I also only use one onion, about 1/2 cup celery and 1/2 cup green pepper and I don't cook it with the sausage. it goes into the stuffing mix raw and cooks in the oven. Finish off the mix with seasoning salt and fresh ground black pepper...the mixed peppercorns are great. add enough broth or water til sticky, but not drippy wet. Also if you are running short on time or don't like all the chopping, omit all the veggie chopping and use chicken broth with herb seasoning. College in makes a good variety.

Nov 29, 2010

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 one cup each of cornmeal and flour with 2 tsp. baking powder, and water. Once cooled, the cornbread is crumbled into a large mixing bowl along with the sauteed onions, chopped bell peppers, and celery. In addition to the pork sausage, we cook the turkey neck, gizzards, and the turkey heart in a small pot with 3 cups of water. The cooked meat is removed from the neck bone and chopped along with the cooked gizzard and heart, all of which is then added to the cornbread mixture. The remaining broth is added to moisten the stuffing with additional water as needed.

Nov 30, 2006

I was really disappointed by this recipe, my husband told me 5 cups of bread crumbs were way to much, I should have listened to him because this was to bready, I even added more broth, all I tasted was the bread crumbs. It was alteast edible though so I gave it 3 starts

Nov 05, 2003

This is one of the best recipes I have ever tried. I've been trying to find a recipe that was similar to my mother's. This is the closest to it and the best. I have used this recipe 3 times already and I am sure I will use it even more.

Dec 21, 2003

My husband liked this recipe a lot; however, I wasn't fond of it at all. I was confused on the bread crumbs. I used the finely chopped bread crumbs, but was wondering if recipe really meant the herbed cubes that are usually used for dressing. The finished product was just a gooey mess in my opinion.


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  • Calories
  • 444 kcal
  • 22%
  • Carbohydrates
  • 51.3 g
  • 17%
  • Cholesterol
  • 41 mg
  • 14%
  • Fat
  • 19.5 g
  • 30%
  • Fiber
  • 4.3 g
  • 17%
  • Protein
  • 15.2 g
  • 30%
  • Sodium
  • 1622 mg
  • 65%

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

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