Best-Ever Cornbread-Sausage Stuffing

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"Everyone always asks for this stuffing for Thanksgiving."

Ingredients 9 h 10 m {{adjustedServings}} servings 480 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 480 kcal
  • 24%
  • Fat:
  • 28.9 g
  • 44%
  • Carbs:
  • 39.2g
  • 13%
  • Protein:
  • 15.2 g
  • 30%
  • Cholesterol:
  • 107 mg
  • 36%
  • Sodium:
  • 1425 mg
  • 57%

Based on a 2,000 calorie diet

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Directions

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  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.
Tips & Tricks
Vegetarian Stuffing

A Thanksgiving side dish that will delight vegetarians and meat lovers alike.

Boxed Stuffing

With a few key ingredients, you can make a delicious stuffing in just 15 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.
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Reviews 35

  1. 42 Ratings

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kirsten
11/25/2009

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!

Mae
11/20/2009

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!

smlygirl98
11/23/2009

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!