best-ever-cornbread-sausage-stuffing

Best-Ever Cornbread-Sausage Stuffing

32 Reviews Add a Pic
  • Prep

    15 m
  • Cook

    55 m
  • Ready In

    9 h 10 m
punkchic_123
Recipe by  punkchic_123

“Everyone always asks for this stuffing for Thanksgiving.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 8 servings

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.

Share It

Reviews (32)

Rate This Recipe
kirsten
26

kirsten

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
16

Mae

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
13

smlygirl98

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!

More Reviews

Similar Recipes

Cornbread Stuffing With Sausage
(73)

Cornbread Stuffing With Sausage

Celery Stuffing
(71)

Celery Stuffing

Stuffing for Slow Cooker
(65)

Stuffing for Slow Cooker

Grandma Winnie's Turkey Stuffing
(33)

Grandma Winnie's Turkey Stuffing

Sausage, Bacon, Apple and Cornbread Stuffing
(32)

Sausage, Bacon, Apple and Cornbread Stuffing

Cornbread Sausage Stuffing
(33)

Cornbread Sausage Stuffing

Nutrition

Amount Per Serving (8 total)

  • Calories
  • 480 cal
  • 24%
  • Fat
  • 28.9 g
  • 44%
  • Carbs
  • 39.2 g
  • 13%
  • Protein
  • 15.2 g
  • 30%
  • Cholesterol
  • 113 mg
  • 38%
  • Sodium
  • 1425 mg
  • 57%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Sausage, Bacon, Apple and Cornbread Stuffing

>

next recipe:

Grandma Winnie's Turkey Stuffing